• BBQ Pork Belly Burnt Ends by Matt Pittman
 
  • BBQ Pork Belly Burnt Ends by Matt Pittman
 

BBQ Pork Belly Burnt Ends by Matt Pittman

  • Difficulty2/5
  • Prep time5 mins
  • Cook time4 hrs
  • Serves8 - 12
  • HardwoodPecan

Bite-sized BBQ deliciousness. Pork belly is slow-smoked then tossed & sauced for a sweet, caramelized finish. Serve them as an appetizer and they won’t last long.

Ingredients

  • 1 (5-7 LBS) SKINLESS PORK BELLY, CUT INTO 1”X1” CUBES
  • MEAT CHURCH HONEY HOG, HONEY HOG HOT OR THE GOSPEL
  • 2 1/2 DISPOSABLE ALUMINUM STEAM PANS
  • 1 CUP APPLE JUICE, FOR SPRITZING
  • 1 (5-7 LBS) SKINLESS PORK BELLY, CUT INTO 1”X1” CUBES
  • MEAT CHURCH HONEY HOG, HONEY HOG HOT OR THE GOSPEL
  • 1-1/2 cups TRAEGER APRICOT SAUCE
  • 1/2 cup CLOVER HONEY
  • 2 1/2 DISPOSABLE ALUMINUM STEAM PANS
  • 1 CUP APPLE JUICE, FOR SPRITZING

Preparation

When ready to cook, start the Traeger according to grill instructions. Set the temperature to 275 degrees F and preheat, lid closed, for 10 to 15 minutes.

Thoroughly coat all sides of the pork belly cubes with your choice of Honey Hog, or The Gospel. You can even use Holy Gospel or Honey Hog Hot. (I prefer a spicier rub because I finish these with a sweet sauce.) Allow the rub to adhere on all sides for at least 15 minutes.

Place the pork belly in the Traeger fat-side down. I prefer to do this on a wire rack.

Cook the pork belly for 3 hours spritzing with apple juice every 45 minutes or whenever it starts to look dry. Pull the belly when the meat reaches an internal temperature of 190°F - 195°F. Some people pull their belly a lot earlier, but I want it really tender.

Place the cubes in the 1/2 aluminum pan. Season and toss the cubes with more Meat Church rub. Cover the cubes with Traeger Apricot sauce. Drizzle clover honey across the top. Finally, toss the cubes thoroughly to ensure they are completely covered.

Return the pan (uncovered) to the Traeger and cook for another hour or until all liquid has reduced and caramelized. Allow them to cool for 15 minutes before serving. Enjoy!

This recipe was provided by Pro Team member Matt Pittman. Check out more of his recipes and products on his Meat Church website.

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  • Difficulty2/5
  • Prep time5 mins
  • Cook time4 hrs
  • Serves8 - 12
  • HardwoodPecan