Mastering BBQ Alchemy: Crafting Irresistible Pork Belly Burnt Ends with Nate Paul's Signature Flare

Nate Paul’s Pork Belly Burnt Ends

At Nate Paul's, we believe that BBQ mastery is an art – a perfect gathering of smoke, spice, and succulence. Today, we're diving into the realm of magic that is Pork Belly Burnt Ends. Brace yourself for a journey of flavor as we unlock the secrets to transforming humble pork belly into irresistibly tender, caramelized nuggets of perfection on your smoker.

Ingredients:

• 3-4 pounds pork belly

• Your favorite BBQ rub

• 1/4 cup honey

• 1/4 cup apple juice

• Nate Paul’s BBQ Sauce

Instructions:

1. Prepping the Pork Belly:

   • Begin by trimming the pork belly, removing the skin if still on.

   • Cut the pork belly into 1.5 to 2-inch cubes, ensuring uniformity for even cooking.

2. Rub it Right:

   • Generously coat each pork belly cube with the BBQ rub. Ensure that the rub adheres to all sides for maximum flavor.

3. Setting Up the Smoker:

   • Preheat your smoker to a temperature of 250°F (121°C). Use wood of your choice for a rich smoky flavor – hickory , applewood, cherry pairs wonderfully with pork.

4. The Smoking Process:

   • Place the pork belly cubes on the smoker grates, leaving some space between each piece for the smoke to work its magic.

   • Smoke the pork belly at 250°F for approximately 3 hours, or until the preferred tenderness is achieved. .

5. Creating the Glaze:

   • While the pork belly is smoking, prepare the glaze. In a measuring cup, mix the honey and apple cider vinegar.

6. Wrap and Continue Smoking:

   • Once the pork belly achieves the desired finish, transfer the cubes to an aluminum foil pan.

   • Pour the glaze over the pork belly cubes, ensuring each piece is coated evenly.

   • Cover the pan with aluminum foil and return it to the smoker. Continue smoking for approximately 1.5 hours until the pork belly reaches a melt-in-your-mouth tenderness.

7. Adding the Sauce

   • Remove the pan from the smoker and uncover the savory treasures within.

   • Pour Nate Paul’s BBQ Sauce over the cubes to coat them. Use as much or little as you desire.

   • Return the uncovered aluminum pan to the smoker for an additional 20 - 30 minutes.

8. Serve and Enjoy:

   • Let the Pork Belly Burnt Ends rest for a few minutes before serving, allowing the flavors to meld.

Congratulations, you've just embarked on a journey to BBQ greatness with Nate Paul's BBQ Pork Belly Burnt Ends! The combination of smoky richness, caramelized sweetness, and succulent tenderness will leave your taste buds dancing. Whether you're a seasoned pitmaster or a backyard BBQ enthusiast, our Pork Belly Burnt Ends will elevate your grilling game to new heights. So, fire up that smoker, embrace the aroma of perfection, and let the BBQ alchemy begin!