MOKA Chipotle Pork Belly Burnt Ends
michael maggiore
Ingredients
- 1/2 slab of pork belly
- MOKA Chipotle BBQ Sauce
- Mike's Original BBQ Rub
- Unsalted Butter
- Honey
- 1 aluminum sheet tray
- 1 Aluminum foil
INSTRUCTIONS
Step 1 :
Prep the pork belly. Remove the skin and cut the pork belly into 1.5 to 2 inch cubes. 1/2 a slab of pork belly should get you about 30 to 35 pieces. Apply some mustard or olive oil to the cubed pieces of pork and mix all together then, add our Original rub to each piece. Don't be shy :) Marinate it between 4 to 6 hours but if you can, leave in fridge overnight for best results.
Step 2 :
Preheat your smoker to 250-275 F degrees with hickory and cherry wood for smoke flavour. Add the pork belly to your smoker on a wire rack and smoke for roughly 3 to 4 hours until internal temperature reaches 165 to 170F.
*As you can see, I didn't arrange mine on a wire rack but to make it much easier, arrange each piece of pork on a wire rack as it just simplifies it when you're transferring each piece to the aluminum tray afterwards.
Step 3 :
Once pork belly has an internal temperature between 165 to 170F, transfer all pieces to an aluminum tray then add a few cubes of unsalted butter, drizzle honey and add 1/2 cup of our MOKA Chipotle BBQ sauce give it all a good mix. Then cover with aluminum foil and place back on the smoker to cook for 1-2 hours or until internal temperature of each piece pork belly reaches 195-205 F.
Once ready, rest for 20 to 30 minutes, add more sauce if you like and enjoy one of our favorite bites in BBQ. !
