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Maple Bourbon Pork Belly Burnt Ends

Maple Bourbon Pork Belly Burnt Ends

Sticky, smoky pork belly cubes glazed in a maple-bourbon barbecue sauce. Tender bites with caramelized edges and big flavor.
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Prep Time: 25 minutes
Cook Time: 4 hours 30 minutes
Total Time: 4 hours 55 minutes
Servings: 8

Ingredients
 

Main Ingredients

  • 3.25 lb skinless pork belly, cut into 1.5-inch cubes
  • 2.5 tbsp yellow mustard binder
  • 0.5 cup light brown sugar
  • 1.5 tbsp kosher salt
  • 1 tbsp coarse black pepper
  • 1 tbsp smoked paprika
  • 2 tsp chili powder
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 0.5 tsp cayenne pepper to taste
  • 0.75 cup barbecue sauce
  • 0.5 cup pure maple syrup
  • 0.33 cup bourbon
  • 3 tbsp unsalted butter cut into pieces
  • 2 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 2 tbsp honey
  • 0.5 cup apple juice for spritzing and braise

Instructions

Preparation Steps

  • Preheat smoker to 250°F with fruitwood. Set a wire rack over a sheet pan.
  • Trim pork belly if needed, then cut into even 1.5-inch cubes.
  • Toss cubes with yellow mustard until lightly coated.
  • Stir brown sugar, salt, pepper, paprika, chili powder, garlic powder, onion powder, and cayenne to make the rub.
  • Season pork belly generously with the rub on all sides. Arrange on the wire rack with space between pieces.
  • Smoke for about 2.5 hours, spritzing with apple juice every 45 minutes, until cubes have a set bark and reach around 165°F.
  • Combine barbecue sauce, maple syrup, bourbon, butter, vinegar, Worcestershire, honey, and a splash of apple juice in a foil pan. Add pork and toss to coat.
  • Cover the pan tightly with foil and return to the smoker. Cook 1.5 hours until very tender, 200–205°F.
  • Uncover and cook 20–30 minutes, stirring once, until the sauce reduces and turns glossy.
  • Rest 10 minutes before serving to allow the glaze to set.

Notes

Variation: Add a minced chipotle in adobo to the pan sauce for a smoky heat. No smoker? Roast at 275°F on a rack, then finish under the broiler 1–2 minutes to caramelize. Storage: Refrigerate up to 4 days or freeze up to 2 months; reheat covered at 300°F until warmed through.
This recipe is an original creation inspired by classic Maple Bourbon Pork Belly Burnt Ends flavors. All ingredient ratios and instructions are independently developed.