4 hrs 30 mins
Slow and steady wins the race with these Pork Belly Burnt ends. Sam used Crove's own Pork Rub & Seasoning and Allegro's Spicy BBQ Sauce to take the flavors to the next level.
slab raw Pork Belly
Allegro Spicy BBQ Sauce
Preheat your smoker to 250 degrees Fahrenheit. I used Cowboy Charcoal’s Charcoal and Applewood Pellets in my Traeger.
Lay your pork belly out on a cutting board. With a sharp knife, cut the pork belly into 1-inch cubes.
Season generously with Crove Food Co. Pork Rub & Seasoning on all sides and let sit for about 20 minutes.
Cover a baking sheet with aluminum foil, then place a wire baking rack inside of that. The excess grease will catch in the pan and the aluminum foil will make cleanup a breeze. Place the pork belly fat side up on the wire rack.
Smoke for 2.5 hours, then remove the pork belly from the smoker.
Cut up 1 stick of butter in ½ inch pats.
Put butter, brown sugar, Crove Food Co. Pork Rub & Seasoning, ½ jar Allegro Spicy BBQ Sauce, and beer in the bottom of a large aluminum pan.
Add the pork belly to the aluminum pan and toss around. Cover with aluminum foil.
Place back on the smoker for 1.5 hours.
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