BBQ Pork Belly Burnt Ends

Ingredients

Units of Measurement:

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Steps

• 1

  When ready to cook, set Traeger temperature to 275°F and preheat, lid closed for 15 minutes.

  

  Grill: 275 ˚F

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• 2

  Thoroughly coat all sides of the pork belly cubes with your choice of Meat Church Honey Hog, Honey Hog Hot or The Gospel Rub. I prefer a spicier rub because I finish these with a sweet sauce.

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  Ingredients

  • 1 (5-7 lb) skinless pork belly, cut into 1 inch cubes

  • Meat Church Honey Hog, Honey Hog Hot or The Gospel Rub

• 3

  Allow the rub to adhere on all sides for at least 15 minutes. Place the pork belly in the Traeger fat-side down. I prefer to do this on a wire rack.

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• 4

  Cook the pork belly for 3 hours, spritzing with apple juice every 45 minutes or whenever it starts to look dry.

  

  Grill: 275 ˚F

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  Ingredients

  • 1 Cup apple juice, for spritzing

• 5

  Pull the belly when the meat reaches an internal temperature of 190°F to 195°F. Some people pull the belly a lot earlier, but I want it really tender.

  

  Grill: 275 ˚F

  

  Probe: 190 ˚F

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• 6

  Place the cubes in the half-size aluminum pan. Season and toss the cubes with more Meat Church rub.

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• 7

  Cover the cubes with Traeger Apricot BBQ Sauce. Drizzle clover honey across the top. Finally, toss the cubes thoroughly to ensure they are completely covered.

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  Ingredients

  • 1 1/2 Cup Traeger Apricot BBQ Sauce

  • 1/2 Cup clover honey

• 8

  Return the pan (uncovered) to the Traeger and cook for another hour or until all liquid has reduced and caramelized.

  

  Grill: 275 ˚F

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• 9

  Allow them to cool for 15 minutes before serving. Enjoy!

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