Pork Belly Burnt Ends
We served these appetizers at the Knoxville Round 2 Tailgate Tour stop. Pork Belly Burnt Ends are a tailgating favorite in my home! We were told by a fan “this is the best meat I’ve ever tasted.” Try this recipe out and let us know if you agree!
- Preheat your smoker to 250 degrees Fahrenheit. I used Cowboy Charcoal’s Charcoal and Applewood Pellets in my Traeger.
- Lay your pork belly out on a cutting board. With a sharp knife, cut the pork belly into 1-inch cubes.
- Season generously with Crove Food Co. Pork Rub & Seasoning on all sides and let sit for about 20 minutes.
- Cover a baking sheet with aluminum foil, then place a wire baking rack inside of that. The excess grease will catch in the pan and the aluminum foil will make cleanup a breeze. Place the pork belly fat side up on the wire rack.
- Smoke for 2.5 hours, then remove the pork belly from the smoker.
- Cut up 1 stick of butter in ½ inch pats.
- Put butter, brown sugar, Crove Food Co. Pork Rub & Seasoning, ½ jar Allegro Spicy BBQ Sauce, and beer in the bottom of a large aluminum pan.
- Add the pork belly to the aluminum pan and toss around. Cover with aluminum foil.
- Place back on the smoker for 1.5 hours.
- Serve and enjoy!
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