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BBQ PORK BELLY BURNT ENDS
Ingredients
| Ingredient | Quantity |
|---|---|
| Skinless pork belly (cut into 1 inch cubes) | (5-7 lb) |
| Meat Church Rub, Honey Hog, Honey Hog Hot, or The Gospel Rub | Your preference |
| Apple juice (for spritzing) | 1 Cup |
| Traeger Apricot BBQ Sauce | 1 1/2 Cup |
| Clover honey | 1/2 Cup |
| Cherry Pellets |
Steps
1. When ready to cook, set Traeger temperature to 275°F and preheat, lid closed for 15 minutes.
2. Thoroughly coat all sides of the pork belly with your choice of Meat Church Honey Hog, Honey Hog Hot, or The Gospel Rub. I prefer a spicier rub because I finish these with a sweet sauce.
3. Allow the rub to adhere on all sides for at least 15 minutes. Place the pork belly in the Traeger fat-side down. I prefer to do this on a wire rack.
4. Cook the pork belly for 3 hours, spritzing with apple juice every 45 minutes or whenever it starts to look dry.
5. Pull the belly when the meat reaches an internal temperature of 190°F to 195°F. Some people pull the belly a lot earlier, but I want it really tender.
6. Place the cubes in the half-size aluminum pan. Season and toss the cubes with more Meat Church rub.
7. Cover the cubes with Traeger Apricot BBQ Sauce. Drizzle clover honey across the top. Finally, toss the cubes thoroughly to ensure they are completely covered.
8. Return the pan (uncovered) to the Traeger and cook for another hour or until all liquid has reduced and caramelized.
9. Allow them to cool for 15 minutes before serving.
ENJOY!
Source: Traeger