Pork Belly Burnt Ends

Big Green Egg

Recipe courtesy of Chris Sussman, AKA The BBQ Buddha, part of #BGETeamGreen

PREP TIME

EGG TEMP

275°F/135°C

COOK TIME

SERVINGS

CORE INGREDIENT

Pork

Ingredients

1 lb (0.5 kg) piece of pork belly
Your favorite barbecue rub
Your favorite barbecue sauce
Honey
Apple juice

Accessories

convEGGtor

The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

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Smoking Chips

Wood smoking chips add a variety of delicious flavors to foods cooked over the coals. Each type of w...

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Instructions

Step 1

Set the EGG for indirect cooking with the convEGGtor at 275°F/135°C with hickory Smoking Chips or chunks.

Step 2

Trim the pork belly and cut the pork belly into 1 inch (3 cm) cubes. Cover the pork belly pieces in your favorite BBQ rub. Place pork belly pieces on the cooking grid and smoke for 3 hours, spraying with apple juice every hour until the pork reaches and internal temperature of 190°F/87°C.

Step 3

Remove the pork pieces from the EGG and place them in an aluminum pan. Toss the pork belly pieces with BBQ sauce until evenly covered. Drizzle with honey and put the aluminum pan back on the EGG. Cook the pork belly and cook for another hour until the sauce has reduced and caramelized.

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