HOW TO COOK DR. BACON SPICY PORK BELLY BURNT ENDS
Procedure: Dr. Bacon's Spicy Pork Belly Burnt Ends
Otherwise known as meat candy, pig candy, or pork pillows, pork belly burnt ends are a delightfully different and crowd pleasing dish for parties of all kinds. Grab a drink and get cooking!
Necessary Supplies and Instruments
- Pork Belly (10 lbs) (Ask your local butcher)
- DR. BACON O.G. Rub
- BBQ Sauce- choose your favorite
- Olive Oil or Yellow Mustard- binder
- Unsalted Butter- one stick
- Apple Juice or Apple Cider Vinegar
- Smoker or Grill
- (2) Half Size Deep Steam Tables-
- Sharp Knife
- Large Cutting Board
- Large Mixing Bowl
- Wire Grilling Rack (Use for ease or if grill grates have sizable gaps)
Trim extreme excess fat from pork belly.
Cube pork belly into 1” cubes.
Place cubed pork belly in large mixing bowl.
Coat cubes with olive oil or yellow mustard as a binder.
Liberally season pork belly with DR. BACON O.G. rub so all pieces are covered.
Let sit for a minimum of 20 minutes to let rub set in.
Set smoker or grill to 225 degrees.
Place pork belly cubes on wire rack and transfer to grill or set directly on grates.
Let cook at 225 for five hours, spritzing with apple juice or apple cider vinegar every 30 minutes.
Remove once the pork belly temperature reaches 180 degrees.
Place in half size steam tables.
Cut stick of butter into eighths and layer on pork belly.
Cover with favorite BBQ sauce.
Cover pan with foil, put back on heat for 60-90 minutes – Look for the sauce to start caramelizing.
Remove cover and cook for another 15-30 minutes to let the sauce bind.
Remove from grill and let cool for 10 minutes before letting guests devour!
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