1 cup Barbecue Sauce
8 tbsp Butter
2 tsp Cinnamon, Ground
Cracked Black Pepper
1 tbsp Ground Chipotle Powder
2 tbsp Hoisin Sauce
1 tbsp Hot Sauce
1 tbsp Lemon Juice
¼ cup Mustard
1, 7lb (skin removed) Pork Belly
2 tbsp Seasoning Salt
Traditional burnt ends are usually made after cooking a whole brisket and then separating the two sections, the flat and the point. The point section is then cubed and cooked even further into burnt ends. The end result is an extremely delicious barbecue delicacy that is wildly popular. However, not many people want to take the time or investment that is needed for what is traditionally an appetizer. Since brisket has become such a very in demand cut of meat, its price has soared. Recently, alternative versions have made their way onto the scene, with one of the most popular being Pork Belly Burnt Ends.
Pork Belly comes from, as its name describes, the belly of the pig. As you can imagine, it is a very fatty cut. With that mix of meat and fat, comes a tremendous amount of flavor. You might be more familiar with Pork Belly as it’s cured, smoked, and sliced form, which is American bacon.
These pork belly burnt ends are smoked for about 2.5 hours, thrown in a roasting pan and placed back on the smoker as they bathe in a mix of butter, brown sugar, and a drizzle of Hoisin and hot sauces. This creates a delicious, sticky crust on the smoky burnt ends. Then a barbecue sauce, honey mustard, and butter sauce are poured on the cubed meat, mixed and cooked for a final 20 minutes to render a sticky and tasty thick glaze that coats the pork belly burnt ends.
For the perfect pairing try a bright pinot noir or amber ale.