Perfect Pork Belly Burnt Ends Recipe for Your Traeger Grill

Matt Pittman's recipe for Pork Belly Burnt Ends is a delectable BBQ dish featuring slow-smoked pork belly cubes that are then sauced and caramelized to perfection. This recipe serves eight people and involves a total preparation and cooking time of approximately four hours and five minutes. The dish is flavored with a choice of Meat Church rubs, Traeger Apricot BBQ Sauce, and clover honey.

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 cups Traeger Apricot BBQ Sauce
• 1/2 cup clover honey

Instructions

1. Preheat your Traeger grill to 275°F with the lid closed for 15 minutes.
2. Coat all sides of the pork belly cubes with your choice of Meat Church rub. Let the rub adhere for at least 15 minutes.
3. Place the pork belly on the Traeger fat-side down, preferably on a wire rack, and cook for three hours, spritzing with apple juice every 45 minutes or when it starts to look dry.
4. Remove the pork belly when it reaches an internal temperature of 190°F to 195°F.
5. Place the pork belly cubes in a half-size aluminum pan, season with more rub, and cover with Traeger Apricot BBQ Sauce. Drizzle clover honey on top and toss thoroughly to coat.
6. Return the pan to the Traeger and cook uncovered for another hour until the liquid has reduced and caramelized.
7. Allow the pork belly burnt ends to cool for 15 minutes before serving.

Serving Suggestion These bite-sized BBQ delights make an excellent appetizer that’s sure to disappear quickly.

Pork Belly Burnt Ends

BBQ enthusiasts constantly seek the perfect combination of flavor, texture, and aroma that defines great barbecue. Among the many delightful options, pork belly burnt ends stand out as a mouth-watering treat. Matt Pittman’s BBQ Pork Belly Burnt Ends recipe, a favorite on the Traeger grill, exemplifies this pursuit of BBQ excellence. This dish transforms humble pork belly into sweet, caramelized bites of smoky perfection.

The Secret to Flavor The journey to creating unforgettable pork belly burnt ends begins with selecting a quality pork belly. The meat is then cut into one-inch cubes and generously coated with a flavorful rub. Matt Pittman suggests using Meat Church rubs, which come in various flavors such as Honey Hog, Honey Hog Hot, or The Gospel Rub. These rubs not only season the meat but also form a delicious crust during the smoking process.

The Smoking Process Smoking is the heart of this recipe. Preheat your Traeger grill to 275°F and allow it to heat up with the lid closed for about 15 minutes. Place the pork belly cubes on the grill, fat-side down, and cook for three hours. To keep the meat moist and enhance its flavor, spritz it with apple juice every 45 minutes. This step ensures the pork belly absorbs the smoky aroma while developing a tender texture.

Caramelization and Finishing Touches Once the pork belly reaches an internal temperature of 190°F to 195°F, it’s time to add the finishing touches. Transfer the cubes to a half-size aluminum pan and season with more rub. Cover the cubes with Traeger Apricot BBQ Sauce and drizzle clover honey over them. This combination of sauce and honey creates a rich, caramelized glaze that clings to the pork belly as it cooks for another hour on the grill.

Serving the Masterpiece After the final cooking stage, let the pork belly burnt ends cool for 15 minutes. This brief resting period allows the flavors to meld and the caramelized glaze to set. Serve these bite-sized BBQ delights as an appetizer or a main dish. They are guaranteed to be a hit at any gathering, showcasing the perfect balance of sweet, smoky, and savory flavors.

Conclusion

Matt Pittman’s BBQ Pork Belly Burnt Ends recipe is a testament to the art of barbecue. The careful selection of rubs, the meticulous smoking process, and the finishing touches of sauce and honey come together to create a dish that is both visually appealing and irresistibly delicious. Whether you’re a seasoned pitmaster or a BBQ novice, this recipe is sure to elevate your grilling game and impress your guests.