Smoky Maple Glazed Pork Belly Burnt Ends
Tender and succulent smoked pork belly burnt ends with a caramelized maple glaze, infused with smoky flavors that will make your taste buds dance with joy. Perfectly balanced sweet and savory, this dish is a crowd-pleasing favorite that will leave everyone craving for more.
ingredients
- 2 lb pork belly, skin removed
- ¼ cup brown sugar
- 2 tbsp smoked paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp cayenne pepper
- 1 tsp salt
- 1 tsp black pepper
- ½ cup maple syrup
- ¼ cup apple cider vinegar
- 2 tbsp Dijon mustard
steps
- 1.
Preheat the smoker to 225°F (107°C) and prepare for indirect heat.
- 2.
Trim the pork belly of excess fat and cube it into bite-sized pieces.
- 3.
In a bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- 4.
Generously coat the pork belly cubes with the spice rub and let them sit at room temperature for 20 minutes.
- 5.
Place the seasoned pork belly cubes in the smoker and smoke for 3 hours, or until they develop a beautiful deep mahogany color.
- 6.
Meanwhile, in a saucepan, combine maple syrup, apple cider vinegar, and Dijon mustard. Bring it to a simmer over medium heat, stirring occasionally, until the glaze thickens slightly.
- 7.
After 3 hours of smoking, remove the pork belly cubes from the smoker and place them in a foil pan.
- 8.
Drizzle the maple glaze evenly over the cubes, tossing gently to coat them.
- 9.
Return the foil pan to the smoker and continue smoking for an additional 1 hour, until the burnt ends are tender and the glaze has caramelized.
- 10.
Remove from the smoker and let them rest for a few minutes before serving.
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