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Pork Belly Burnt Ends

3

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!

Ingredients

Directions

  1. Preheat your smoker to 250 degrees Fahrenheit. I used Cowboy Charcoal’s Charcoal and Applewood Pellets in my Traeger.
  2. Lay your pork belly out on a cutting board. With a sharp knife, cut the pork belly into 1-inch cubes.
  3. Season generously with Crove Food Co. Pork Rub & Seasoning on all sides and let sit for about 20 minutes.
  4. 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.
  5. Smoke for 2.5 hours, then remove the pork belly from the smoker.
  6. Cut up 1 stick of butter in ½ inch pats.
  7. 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.
  8. Add the pork belly to the aluminum pan and toss around. Cover with aluminum foil.
  9. Place back on the smoker for 1.5 hours.
  10. Serve and enjoy!

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