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BBQ Pork Belly Burnt Ends

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Cherry

Bite-sized BBQ deliciousness. Pork belly is slow-smoked, then tossed and sauced for a sweet, caramelized finish. Serve them as an appetizer and they won’t last long.

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  • 1 (5-7 lb) skinless pork belly, cut into 1 inch cubes

  • Meat Church Honey Hog, Honey Hog Hot or The Gospel Rub

  • 1 Cup apple juice, for spritzing

  • 1 1/2 Cup Traeger Apricot Sauce

  • 1/2 Cup clover honey

  • 1

    When ready to cook, set the Traeger temperature to 275°F and preheat with the lid closed for 15 minutes.

    : 275 ˚F

  • 2

    Thoroughly coat all sides of the pork belly cubes with your Meat Church rub of choice. Let sit for 15 minutes for the rub to adhere.

    • 1 (5-7 lb) skinless pork belly, cut into 1 inch cubes

    • Meat Church Honey Hog, Honey Hog Hot or The Gospel Rub

  • 3

    Arrange the pork belly cubes on a wire rack, fat-side down, then place the rack on the grill grates. Close the lid and cook until the internal temperature reaches 190-195°F, about 3 hours, spritzing with apple juice every 45 minutes or as needed if the pork starts to look dry.

    : 275 ˚F

    : 190 ˚F

    • 1 Cup apple juice, for spritzing

  • 4

    Transfer the pork belly to a half-size (9 x 13-inch) aluminum pan. Season and toss the cubes with more Meat Church rub.

  • 5

    Cover the pork belly cubes with the Traeger Apricot BBQ Sauce. Drizzle the honey over the top, then toss until the pork is well coated.

    • 1 1/2 Cup Traeger Apricot Sauce

    • 1/2 Cup clover honey

  • 6

    Place the pan, uncovered, on the grill grates. Close the lid and cook for another hour, or until all liquid has reduced and caramelized.

    : 275 ˚F

  • 7

    Let the pork belly bites cool for 15 minutes before serving. Enjoy!

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