These Maple Bourbon Pork Belly Burnt Ends are a backyard tradition! Slowly smoked over hot Cowboy Charcoal until tender, then caramelized with butter, sugar and BBQ sauce for a nice sweet crisp.
Ingredients
Pork Belly:
- 2 lbs of Pork Belly cubed
- Maple Bourbon Seasoning or your favorite pork rub
- ½ cup of Brown Sugar
- 6 tbsp of Butter
- Oil as needed
BBQ Sauce:
- ⅓ cup of Cowboy Prairie Fire BBQ Sauce or your favorite bbq sauce
- 2 tbsp of Maple Syrup
- 2 tbsp of Bourbon
Preparation
Start by lathering your cubed pork belly with oil then thoroughly season with my Maple Bourbon seasoning or your favorite pork rub. Set in the fridge for 1-2 hours.
Using Cowboy Charcoal, fill one chimney full of coals, light and let preheat for your smoker for low heat (250F). Top with 1-2 Cowboy Hickory Pit Logs for added smoke flavor.
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