Applewood Smoked Pork Belly Bites Recipe
Applewood Smoked Pork Belly Bites Recipe
PrintIngredients
Method
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Dry Rub
1 cup
brown sugar
1/4 cup
kosher salt
4 tbsp.
smoked paprika
2 tbsp.
coarse black pepper
1/2 tbsp.
cumin
1/2 tbsp.
onion powder
1/2 tbsp.
garlic powder
1 tsp.
cayenne pepper
Pork Belly Burnt End
5 lbs.
pork belly, sliced into cubes
3 tbsp.
extra virgin olive oil
1 cup
dry rub
Applewood Smoking Chips
For the Sauce
1 cup
Bourbon BBQ Sauce
3 tbsp.
unsalted butter
2 tbsp.
honey
Bourbon BBQ Sauce
1/2
onion, finely minced
4 cloves
garlic, finely minced
3/4 cup
bourbon whiskey
1/2 tsp.
ground black pepper
1/2 tbsp.
salt
2 cups
ketchup
1/4 cup
tomato paste
1/3 cup
cider vinegar
2 tbsp.
liquid smoke flavoring
1/4 cup
Worcestershire sauce
1/2 cup
brown sugar, packed
1/3 tsp.
hot pepper sauce or to taste
- Load the Napoleon Stainless Steel Smoker Box with pre-soaked applewood chips and install it into the grill. Preheat the grill to between 200°F and 225°F using burner under the smoker box.
- In a large bowl, combine the brown sugar, salt, paprika, black pepper, cumin, onion powder, garlic powder, and cayenne.
- Trim excess skin and fat off the pork belly, slice into 2-inch cubes, and place into a large bowl.
- Add olive oil and dry rub liberally and then place cubes into a large tray. Place the probe from a Napoleon Bluetooth BBQ Thermometer in a piece of pork belly.
- Smoke uncovered, with the lid down, for three hours using indirect heat or until the thermometer reaches 190°F.
- While the pork smokes, make the BBQ sauce. In a medium saucepan add onion, garlic, and bourbon. Simmer for 10 minutes or until onions are translucent. Add remaining ingredients. Bring to a boil, reduce heat, and simmer for 20 minutes. Remove from the heat, and set aside. You can store any extra in the refrigerator, once you're done with this recipe.
- When the Pork reaches the desired temperature Add the BBQ Sauce, butter, and honey. Cook for an additional 90 minutes or until the internal temperature is roughly 200°F to 203°F.
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