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Irresistible Bourbon-Brined Pork Belly Burnt Ends Recipe

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Smoky, sweet, sticky, melt-in-your-mouth pork belly burnt ends brined in bourbon and caramelized to perfection. Perfect for BBQ enthusiasts and gatherings.

Ingredients

Scale
  • 2 pounds pork belly, cut into 1-inch cubes
  • 1 cup bourbon
  • 1/2 cup brown sugar
  • 3 cups water
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 2 tablespoons salt
  • 1 teaspoon black pepper
  • 1 cup BBQ sauce
  • 2 tablespoons honey

Instructions

  1. Prepare the Bourbon Brine: In a large mixing bowl, combine water, bourbon, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, smoked paprika, salt, and black pepper. Stir until sugar and salt are dissolved.
  2. Brine the Pork Belly: Place pork belly cubes in a resealable bag or container. Pour the bourbon brine over the pork belly, ensuring all pieces are submerged. Seal and refrigerate for at least 6 hours, preferably overnight.
  3. Preheat Your Smoker: Set smoker to 250°F (121°C). If using a grill, set up indirect heat and add wood chips for a smoky flavor.
  4. Season the Pork Belly: Remove pork belly cubes from the brine and pat dry with paper towels. Arrange them on a wire rack and sprinkle with smoked paprika and black pepper.
  5. Smoke the Pork Belly: Place the rack in the smoker and cook for 2-3 hours, turning occasionally, until cubes are golden brown and slightly crispy.
  6. Prepare the Glaze: Mix BBQ sauce and honey in a small bowl. Heat the mixture on low for a few minutes to blend flavors.
  7. Toss and Finish: Transfer smoked pork belly cubes to a disposable aluminum pan. Pour the BBQ glaze over the pork belly and toss to coat evenly. Cover the pan with foil and return to the smoker.
  8. Caramelize the Burnt Ends: Cook for an additional 30-45 minutes, then remove the foil and cook for another 15 minutes until the glaze thickens and caramelizes.
  9. Check for Doneness: Use a meat thermometer to ensure the internal temperature reaches at least 190°F (88°C). The pork belly should be tender and melt-in-your-mouth soft.

Notes

[‘Brine the pork belly overnight for maximum flavor.’, ‘Maintain a consistent temperature of 250°F during smoking.’, ‘Pat the pork belly dry before smoking for crispier results.’, ‘Use fruity wood chips like cherry, apple, or pecan for enhanced flavor.’, ‘Avoid over-glazing to prevent overly sticky burnt ends.’]

Nutrition

Keywords: bourbon, pork belly, burnt ends, BBQ, smoker, caramelized, sweet, smoky, easy recipe, barbecue

Find it online: https://fuzzyforker.com/irresistible-bourbon-brined-pork-belly-burnt-ends-recipe/