K Krew BBQ

Pork Belly Burnt Ends with K Krew BBQ Rub

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Pork Belly Burnt Ends with K Krew BBQ Rub

Ingredients

  • Pork belly cubed into 1 1/2-inch cubes
  • K Krew BBQ Original Rub for seasoning
  • 1/2 cup bourbon Knob Creek Smokey Maple Bourbon recommended, if available
  • 1/2 cup maple syrup or substitute with brown sugar
  • 1 teaspoon cayenne pepper powder

Instructions

Prepare the Pork Belly:

  • Cube the pork belly into 1 1/2-inch cubes.
  • Generously season all sides of the pork belly cubes with K Krew BBQ Rub, ensuring an even coating.

Smoke the Pork Belly:

  • Preheat your smoker to 250°F.
  • Place the seasoned pork belly cubes directly on the smoker grates.
  • Smoke for 2 hours, allowing the pork belly to develop a smoky flavor and a nice bark.

Prepare the Sauce:

  • In a pan, combine 1/2 cup bourbon, 1/2 cup maple syrup (or brown sugar), and 1 teaspoon cayenne pepper powder. Mix well.

Cook in the Sauce:

  • Remove the smoked pork belly cubes from the smoker and place them into the pan with the sauce mixture. Toss the cubes to coat them evenly in the sauce.
  • Cook for an additional 2–3 hours at 250°F, stirring occasionally to ensure the pork belly cubes are fully coated and caramelized.

Finish and Serve:

  • Once the pork belly cubes are tender, sticky, and fully coated in the sauce, remove them from the smoker.
  • Let them rest for a few minutes before serving.

Notes

Flavor Variations:
For a sweeter profile, substitute maple syrup with brown sugar.
Knob Creek Smokey Maple Bourbon adds a unique depth of flavor, but any good-quality bourbon will work.
Serving Suggestions:
Serve as an appetizer, snack, or alongside coleslaw and cornbread for a complete meal.
Enjoy these melt-in-your-mouth pork belly burnt ends with their perfect balance of smoky, sweet, and spicy flavors!

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