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Created by: Pit Boss Kitchen
Spicy Cider-Braised Pork Belly Burnt Ends
5.0
stars
6 Servings
5 minutes Prep Time
6 hours Cook Time
Boring burnt ends, step aside! We're combining everyone's favorite smoked appetizer with flavors like habanero, honey mustard, and apple cider for a crowd-pleasing finger food that is guaranteed to impress. Make sure you set some aside for yourself, because once this dish is served up, they'll be gone before you can say "Spicy Cider-Braised Pork Belly Burnt Ends."
⭐Pro Tip: You’ll know these burnt ends are ready to come off the grill when they’re “fork tender.” To check, simply insert a fork into the meat and lift. If the fork easily comes out with no resistance, you’re ready to serve up.
Ingredients
4 lb. pork belly, diced 2” x 2”
3/4 cup habanero honey mustard
Pit Boss GSP Rub
2 cups brown sugar
1 cup apple cider
1/2 cup honey mustard
Directions
Preheat pellet grill or smoker to 275°F
Place diced pork in a bowl, add 1/4 cup of habanero or other spicy honey mustard, and mix well until all pieces are evenly coated.
Generously season each piece of pork with GSP rub.
Place the pork pieces directly on the upper rack of your preheated grill and smoke for 4 hours. Rotate as needed to ensure even color and cooking.
In a small sauce pot over medium heat, combine brown sugar and cider and heat until sugar is dissolved. Remove from heat and whisk in 1/2 cup honey mustard and 1/2 cup habanero honey mustard.
After about 4 hours, remove the pork pieces from the grill and place into a half-size aluminum pan. Add the cider glaze to the pan.
Place pan on the grill and raise the temperature to 300°F degrees. Flip and rotate the pieces every 15 minutes to ensure even cooking.
After 2 hours, the pork should be fork tender. If not, let smoke for longer.
Once tender, remove from the grill and let sit for 15 to 20 minutes before serving.
