Hot Honey Pork Belly Burnt Ends

Small cubes of succulent pork belly seasoned and smoked, then coated in a sweet mixture of barbecue sauce, honey, and butter.

Course Appetizer

Cuisine American

Prep Time 13

Cook Time 3

Total Time 3 13

Servings

Calories 1364kcal

Author Breanna Stark

Pre-heat your smoker to 250°F.
Take your slab of pork belly and slice it into cubes about 1-1/2” thick.
Coat each cube of pork belly in your BBQ Pork Rub. Make sure that every piece is well-coated.
Lay your seasoned pork belly cubes out onto a jerky tray (or wire rack).
Place the rack on the smoker for about 2 hours, or until the internal temperature is up to 175°F.
In a small bowl, combine the BBQ sauce, melted butter, and hot honey.
Pull your pork belly cubes off the jerky tray and transfer them to the bowl. Shake until each cube is well-coated in the sauce mixture.
Transfer the sauced pork belly cubes into an aluminum tray and cover the tray with foil.
Place the tray back on the smoker for another 45 minutes to an hour.
Remove the foil and let the cubes smoke uncovered for another 15 to 20 minutes, or until the internal temperature reaches 203°F.
Pull them off and add another drizzle of Hot Honey over the top.
Serve immediately.