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How to Make Traeger Pork Belly Burnt Ends by Matt Pittman
Matt Pittman's Pork Belly Burnt Ends are a popular BBQ delicacy known for their bite-sized, sweet, and caramelized finish. These pork belly pieces are slow-smoked, sauced, and caramelized to perfection, making them an irresistible appetizer.
Ingredients:
- 1 (5-7 lb) skinless pork belly, cut into 1-inch cubes
- Meat Church Honey Hog, Honey Hog Hot, or The Gospel Rub
- 1 Cup apple juice for spritzing
- 1 1/2 Cup Traeger Apricot Sauce
- 1/2 Cup clover honey
Preparation Steps:
- Preheat your Traeger grill to 275°F with the lid closed for 15 minutes.
- Coat the pork belly cubes thoroughly with your chosen Meat Church rub. Let sit for 15 minutes.
- Arrange the cubes on a wire rack, fat-side down, and place the rack on the grill grates. Cook until the internal temperature reaches 190-195°F, spritzing with apple juice every 45 minutes.
- Transfer the pork belly to a half-size aluminum pan. Season with more rub.
- Cover the cubes with Traeger Apricot BBQ Sauce and drizzle honey over them. Toss to coat.
- Place the pan, uncovered, back on the grill grates. Cook for another hour until the liquid reduces and caramelizes.
- Let the pork belly bites cool for 15 minutes before serving.
Tips and Tricks:
- Use cherry BBQ wood pellets for a rich, sweet smoke flavor.
- The Meat Church rubs provide a perfect balance of sweetness and spice.
- Spritzing with apple juice helps keep the pork moist during the smoking process.
- Letting the pork cool before serving allows the flavors to settle and intensify.
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Conclusion:
These pork belly burnt ends by Matt Pittman offer a delightful combination of smoky, sweet, and savory flavors, making them a standout dish at any BBQ gathering. Enjoy these caramelized bites as a crowd-pleasing appetizer that is sure to impress.
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