Pork Belly Burnt Ends

Ingredients

• 3 pounds skinless pork belly
• 3 tablespoons barbecue rub
• 1 tablespoon kosher salt
• 1/2 cup packed brown sugar
• 6 tablespoons unsalted butter, cut into pats
• 1/3 cup honey
• 1 cup barbecue sauce
• 1 teaspoon cayenne pepper
• 3 chunks cherry wood

Before you cook

• Trim the pork belly into a neat rectangle and remove any remaining skin.
• Cut the belly into cubes about one and a half inches on a side.
• Toss the cubes with the salt and barbecue rub in a large bowl until every face is coated.
• Arrange the cubes fat side up on a wire rack set in a sheet pan, leaving space between them.
• Let the seasoned cubes sit for 30 minutes while the smoker comes up to heat.

Steps

1. Bring the smoker to 250 degrees Fahrenheit and add two chunks of cherry wood.
2. Set the rack of pork belly cubes in the smoker and close the lid.
3. Smoke for about 3 hours, until the cubes are deep brown and much of the fat has rendered out.
4. Transfer the cubes into a foil pan.
5. Scatter the brown sugar, butter pats, honey and cayenne over them and toss to coat.
6. Cover the pan tightly with foil and return it to the smoker.
7. Cook for 90 minutes, until a cube gives no resistance when you poke it with a toothpick.
8. Uncover the pan and pour off most of the rendered fat, leaving the sugary syrup behind.
9. Stir in the barbecue sauce and cook uncovered for 20 minutes until the glaze thickens and clings.
10. Let the pan sit for 10 minutes so the glaze sets, then serve the cubes hot with toothpicks.