These pork belly burnt ends deliver melt‑in‑your‑mouth texture with deep smoky flavor. Cubes of pork belly are seasoned with McCormick® Grill Mates® Bourbon & Oak Seasoning, smoked until tender, then coated in a sweet, tangy glaze of honey, ketchup, and vinegar. Finished at high heat for caramelized edges, this smoked pork belly recipe brings bold BBQ flavor that’s irresistible for cookouts, game days, or weekend smoking sessions.
These pork belly burnt ends deliver melt‑in‑your‑mouth texture with deep smoky flavor. Cubes of pork belly are seasoned with McCormick® Grill Mates® Bourbon & Oak Seasoning, smoked until tender, then coated in a sweet, tangy glaze of honey, ketchup, and vinegar. Finished at high heat for caramelized edges, this smoked pork belly recipe brings bold BBQ flavor that’s irresistible for cookouts, game days, or weekend smoking sessions.
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Instructions
Instructions
- Preheat smoker to 250°F according to manufacturer’s directions using your favorite hardwood chips or pellets. Place pork, oil and 2 tablespoons of Seasoning in a large bowl; toss to coat evenly. Arrange in an even layer on wire cooking rack allowing space between each piece.
- Place rack in smoker and close lid. Smoke 3 hours or until the pork has started to form a nice reddish color. Transfer pork to disposable aluminum pan or large cast iron skillet. Add 1 tablespoon of Seasoning; toss until evenly coated. Cover with foil. Place pan in smoker. Smoke 1 to 1 1/2 hours longer or until internal temperature of pork reaches 200°F.
- Meanwhile, mix ketchup, honey, vinegar and 2 tablespoons of the Seasoning in small bowl until well blended. Set aside.
- Increase smoker temperature to 300°F. Add sauce to pan; stir until well coated. Place pan, uncovered, back in smoker. Smoke for about 30 minutes or until the sauce has caramelized.
- Remove from smoker. Sprinkle with remaining 1 tablespoon of the Seasoning. Allow to rest at least 10 minutes before serving.
