Pork Belly Bites

Ingredients:

3 pounds to 5 pounds skinless pork belly cut into 1-inch cubes
1 cup dry rub Amount is approximate. See notes
1/2 cup apple juice
1/2 cup butter cut into pats
1 cup brown sugar
1/4 cup honey or maple syrup
2 teaspoons Tabasco or other preferred hot sauce
1/2 cup barbecue sauce optional

Instructions:

To Make on a Pellet Grill or Smoker:

With the lid closed, preheat your pellet grill or smoker to 275ºF with cherry, apple, or another fruit wood in the hopper. Place a cooling rack over a rimmed half sheet pan and set aside.
While it is preheating, toss the pork belly cubes with enough dry rub to coat them completely on all sides. Arrange the cubes on the cooling rack, being sure to leave space between the cubes so that smoke can circulate around them freely.
Spritzing the pork cubes with apple juice if they start to look dry, smoke them for about 2 hours, or until the internal temperature of the cubes is 190ºF to 195F.
Transfer the bites to a disposable foil pan, scatter the brown sugar evenly over the bites and dot with butter. Drizzle with the honey, hot sauce, and whatever apple juice you didn’t spritz on the pork belly while smoking it.
Cover with foil and return to the smoker for about 1 ½ hours, or until the pork belly cubes reach an internal temperature of 200-205ºF.
Drain the liquid off of the pork, toss with a little barbecue sauce (just to coat), and return the pan -uncovered- to the smoker for 10-15 minutes to allow the sauce to set up around the pork cubes.
Serve hot or warm.

To Cook Pork Belly Burnt Ends in the Oven

Preheat your oven to 275ºF. Place a cooling rack over a rimmed half sheet pan and set aside.
While it is preheating, toss the pork belly cubes with enough dry rub to coat them completely on all sides. Arrange the cubes on the cooling rack, being sure to leave space between the cubes so that heat can circulate around them freely.
Spritzing the pork cubes with apple juice if they start to look dry, cook them for about 2 hours, or until the internal temperature of the cubes is 190ºF to 195F.
Transfer the bites to a disposable foil pan, scatter the brown sugar evenly over the bites and dot with butter. Drizzle with the honey and whatever apple juice you didn’t spritz on the pork belly while cooking it.
Cover with foil and return to the oven for about 1 ½ hours, or until the pork belly cubes reach an internal temperature of 200-205ºF.
Drain the liquid off of the pork, toss with a little barbecue sauce (just to coat), and return the pan -uncovered- to the smoker for 10-15 minutes to allow the sauce to set up around the pork cubes.
Serve hot or warm.

Nutrition

Calories: 790kcal Carbohydrates: 34g Protein: 11g Fat: 68g Saturated Fat: 27g Polyunsaturated Fat: 7g Monounsaturated Fat: 30g Trans Fat: 0.3g Cholesterol: 102mg Sodium: 245mg Potassium: 319mg Fiber: 1g Sugar: 29g Vitamin A: 429IU Vitamin C: 2mg Calcium: 86mg Iron: 3mg