Description

I love bold, smoky, melt-in-your-mouth pork belly… and this one does not disappoint. It’s fatty and delicious and tastes like real pit-smoked pork belly.

• 5 lb pork belly, cut in half
• 2 tbsp Killer Hogs Hot Sauce
• 2 tbsp yellow mustard
• Killer Hogs Hot Rub (to taste)
• Killer Hogs TX Brisket Rub (to taste)
• 1/4 cup apple cider vinegar
• 1/4 cup water

Instructions

1. Prepare the Pork Belly: Pat the pork belly dry with paper towels and cut it in half for more even cooking.
2. Apply the Binder: Coat each piece of pork belly with Killer Hogs Hot Sauce and yellow mustard to help the seasoning stick.
3. Season Generously: First, apply a good layer of Killer Hogs Hot Rub, then follow with a layer of Killer Hogs TX Rub for extra depth of flavor.
4. Preheat the Smoker: Set up your smoker for indirect heat and bring the temperature to 275-300°F.
5. Smoke the Pork Belly: Place the pork belly pieces on the smoker and cook for about 2 hours.
6. Prepare the Spritz: Mix 1/4 cup apple cider vinegar and 1/4 cup water in a spray bottle.
7. Spritz Regularly: After the first 30 minutes, begin spritzing the pork belly every 30 minutes to keep it moist and enhance the bark.
8. Check the Internal Temperature: Continue smoking until the internal temperature reaches 202-208°F.
9. Rest the Pork Belly: Remove the pork belly from the smoker and let it rest for at least 20-30 minutes. For even better results, rest it in a dry cooler for an hour.
10. Slice and Serve: Slice the pork belly to your preferred thickness and enjoy!

Pork Belly Burnt Ends smoked with a sweet and spicy Firecracker Sauce

• 1 pork belly
• 1/4 cup yellow mustard
• 1/4 cup Killer Hogs Hot Rub
• 1 cup brown sugar
• 1/4 cup honey
• 1/4 cup Killer Hogs Hot Sauce
• 1 Tablespoon Frank’s Red Hot Seasoning

Firecracker Glaze:

• 1/2 cup brown sugar
• 1/2 cup Killer Hogs Hot Sauce
• 1 Tablespoon apple cider vinegar
• 1 teaspoon kosher salt
• 1 teaspoon crushed red pepper flakes

Combine ingredients in a small bowl and microwave for 1-2 minutes stirring often to melt the sugar.

Instructions

1. Prepare pellet grill for indirect cooking at 275 degrees using hickory pellets.
2. Cut pork belly into cube size portions, coat with mustard, and season on all sides with Killer Hogs Hot Rub.
3. Spray a raised cooking rack with vegetable oil and place pork belly pieces on the rack. Cook on the pellet grill for 2 hours.
4. Place each piece of pork belly in a half-size aluminum pan and add brown sugar, honey, hot sauce, and Frank’s Red Hot seasoning.
5. Cover the pan with aluminum foil and place back on the pit for 1 hour.
6. Remove the pan from the grill, carefully remove each pork belly burnt end from the hot liquid in the pan and transfer to a small baking pan.
7. Glaze each piece with the Firecracker Glaze and place back on the pit for 2-3 minutes or until the glaze sets.
8. Remove the pan from the grill and serve with extra glaze for dipping.