Pork Belly Burnt Ends Two Ways
Ingredients
- 3 lbs pork belly, skin off, cut into 1.5β cubes
- BigHorn Bison Honey Habanero seasoning
- Woeberβs Squeezable Yellow Mustard
- Woeberβs Supreme Dips Honey Mustard
Glaze
- 1/2 cup TorchHeaven Pineapple Papaya BBQ Sauce
- 3 tbsp butter
- 1/4 cup brown sugar
- 2 tbsp BigHorn Bison Wildflower Honey
- 1/3 cup Yuengling beer
Preparation
Divide pork into two batches. Coat one with yellow mustard, the other with honey mustard. Season both with Honey Habanero rub. Let rest 30 minutes.
Preheat Big Green Egg to 350Β°F using indirect heat. Place cubes on a wire rack over a drip pan.
Cook until internal temperature reaches 165Β°F, approximately 90 to 120 minutes.
In a saucepan, melt butter. Stir in BBQ sauce, brown sugar, honey, and beer. Simmer for 6 to 8 minutes until thickened.
Toss or brush pork with glaze. Return to grill for about 45 minutes to set, until the bites are probe tender.
Drizzle finished burnt ends with Woeberβs Yellow Mustard and serve.
