Your girl is getting Low ‘N Slow. Welcome to my new recipe series #lowNslow we are going to start off with one of my fave things in the whole world: Pork Belly Burnt Ends #addictingAF
First, let’s talk ingredients!
🐷 Your pork belly: Try to get a cut of meat that is meaty but that it also has a good amount of fat. If it has the skin on, ask your butcher to trim it off or do it yourself using a very sharp knife and try not to trim off too much of the fat. Cut pork belly into 1.5 – 2 inch cubes.
🌟 Your rub: Imma let you in on a secret, this rub is the base for glory, the first class ticket to happiness, and you can build it up adding your fave spices to it: Kosher salt, ground celery seeds and ground coriander. This is magic! You can add paprika, maybe some cayenne pepper, garlic powder, onion powder, the choices are endless.
💦 Your BBQ sauce: You can take the time to make your own or simply buy one! I personally like Skinny Latina BBQ sauce, their Mango-Apricot is fire and their Guava-Fig is tangy deliciousness! So much #flavor CLICK HERE to get your Skinny Latina BBQ sauce game on AND DON’T FORGET to use code ONEHUNGRYCHICA10 to get 10% off – Don’t say your girl doesn’t hook you up with the best!
Mix your BBQ sauce with the drippings from the pork. Be cautious with how much drippings you add because pork belly has a lot of fat and it might make your BBQ sauce too greasy. Add cinnamon, honey and butter.
🔥 Your Smoke: I like to use cherry or apple wood for pork, well to be honest, for almost all meats. Apple is my fave, it has a very mild with a subtle sweet, fruity flavor.
Now, let’s get to work!
🐽 Place pork belly cubes flat on a cutting board or tray and sprinkle the rub generously on top of each cube. Don’t rub! I know, rub that you don’t rub, it’s weird but there’s no need for that – just heavily sprinkle the rub on all sides. Put in a container or ziploc bag and leave in the fridge overnight.
Let’s get smokey!
Stage 1️⃣: Place your cubes flat on the rack of your smoker or any rack (that will fit your smoker) and place a bowl underneath to capture all of those juices that will come out while cooking. To that bowl I like to add beer, a peeled onion cut in half, garlic and fresh thyme. Smoke for 3 hours at a temp of 220-250F.
Stage 2️⃣: Remove pork belly from the smoker and place in a pan, pour in bbq sauce that has been already mixed with drippings, cinnamon, honey and a little butter. Coat cubes evenly with sauce, cover with aluminum foil and put back in the smoker. Cook for 45 more minutes.
Stage 3️⃣: Uncover, give the cubes a little toss in the sauce and let cook uncovered for another 25-45 minutes. You can do the toothpick test (a toothpick slides in and out of the eat with no effort at all and comes out clean). Remove from the smoker and ENJOY! HAPPY SMOKING, FAM!