Perfect Pork Belly Burnt Ends on a Traeger Grill: A Step-by-Step Guide

Summary:

This article provides a detailed guide on making BBQ pork belly burnt ends, featuring tips from Traeger Pro Team member Matt Pittman. The guide covers meat selection, preparation, and cooking steps to achieve melt-in-your-mouth, flavor-packed pork belly burnt ends. It emphasizes using high-quality pork, proper seasoning, and cooking techniques to ensure delicious results. The article also includes an alternative Korean-inspired recipe for a unique twist on traditional burnt ends.

Key Points:

1. Pork Selection:

   • Use high-quality pork belly, preferably heritage breeds like Duroc or Berkshire.
   • Look for a 5-7 lb. skinless pork belly.

2. Preparation:

   • Remove the skin if present and cut the pork belly into 1"x1" cubes.
   • Season thoroughly with Meat Church rubs such as Honey Hog or The Gospel.

3. Cooking:

   • Preheat Traeger grill to 275°F and cook the pork belly for 3 hours, spritzing with apple juice.
   • Once internal temperature reaches 190°F - 195°F, toss cubes with more rub, Traeger Apricot sauce, and clover honey.
   • Cook for an additional hour until caramelized.

4. Korean-Inspired Recipe:

   • Offers an East Asian twist with ingredients like gochujang, garlic, and sesame oil.
   • Follow similar cooking steps with a different flavor profile.

Full Article:

BBQ pork belly burnt ends are a favorite among BBQ enthusiasts, and Traeger Pro Team member Matt Pittman shares his expertise on how to make them perfectly. This guide will help you master the art of making these delicious bites using a Traeger grill.

Pork Selection: The quality of pork belly you use is crucial for the best results. Heritage breeds like Duroc or Berkshire are recommended for their superior flavor. Look for a 5-7 lb. skinless pork belly.

Preparation: Remove the skin if necessary and cut the pork belly into 1"x1" cubes. This ensures maximum smoke flavor absorption and caramelization. Season the cubes generously with Meat Church rubs like Honey Hog or The Gospel.

Cooking: Preheat your Traeger grill to 275°F and cook the pork belly cubes for 3 hours, spritzing with apple juice every 45 minutes. Once the internal temperature reaches 190°F - 195°F, toss the cubes with more rub, Traeger Apricot sauce, and clover honey. Cook for another hour until the liquid has reduced and the cubes are caramelized.

Korean-Inspired Pork Belly Burnt Ends: For a unique twist, try the Korean-inspired recipe that includes ingredients like gochujang, garlic, and sesame oil. Follow similar cooking steps but with a different set of seasonings for an East Asian flavor profile.

Conclusion:

Mastering BBQ pork belly burnt ends is achievable with these tips from Matt Pittman. Whether you stick to the traditional recipe or try the Korean-inspired version, your family and friends are sure to be impressed.