Adam Damrau of Sioux City, Iowa prepared the Pork Belly Burnt Ends at Bacon Creek Park.
Recipe: Pork Belly Burnt Ends
5 lb of pork belly
3 tablespoons of mustard or olive oil
1 cup of dry rub
1-cup favorite barbecue sauce
3 tablespoons of butter
2 tablespoons of honey
½ cup brown sugar
Apple juice in spray bottle
Trim fat from pork belly and rub with the mustard and add favorite dry rub or season to your taste. Cut into small pieces approximately no larger than 2 inches cubed.
Place directly into smoker for 3 hours. Spray ends every hour with apple juice to keep them moist. After 3 hours, take out and place ends in foil pan. Mix butter, honey and brown sugar and cover end with mixture and place back into smoker for additional 90 minutes.
Remove from smoker, drain juice and cover with your favorite barbeque sauce or mix. Place into smoker for an additional 10 minutes, then it’s read to serve.