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–+ servings

Smoked Cherry Chipotle Pork Belly Burnt Ends

Fire up a smoky Kansas City-inspired adventure with LFR's Cherry Chipotle Burnt Ends! Smoky, sweet and spicy - this is pork belly heaven!
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Prep Time: 30 minutes
Cook Time: 6 hours
Total Time: 6 hours 30 minutes
Course: Appetizer, Dinner, Lunch, Main Course
Cuisine: bbq
Keyword: burnt ends, cherry chipotle, goat cheese, pork belly, smoked pork
Servings: 4 people
Calories: 585kcal
Author: Pitmaster Arron Riley, Bearded Skull BBQ

Equipment

  • Grill/smoker
  • Disposable pan
  • Foil
  • Fruit wood of your choice

Ingredients

Cherry Chipotle Sauce with Fresh Mint

  • 3/4 c Ruby Port wine
  • 1/2 c chicken stock
  • 1 jar cherry preserves
  • 3 tbsp sugar
  • 1-2 tbsp balsamic vinegar
  • 1-2 tbsp garlic chopped
  • 1 shallot finely diced
  • 1 tbsp butter
  • 1-2 tbsp mint chopped

Pork Belly Burnt Ends

  • 1 pork belly skin removed
  • Weber KC rub
  • 1 stick butter
  • 1 cup brown sugar
  • 1/3 cup honey or agave
  • 1/4 cup apple juice
  • Cherry chipotle sauce

Instructions

Cherry Chipotle Sauce with Fresh Mint

  • Add Butter to a pan over medium high heat, toss in shallots and garlic and sauté until tender and fragrant. Then add the rest of the ingredients and lower your heat to low and simmer until sauce thickens 6-8 minutes. Once sauce coats spoon pull off heat and strain. Refrigerate until ready to use.

Pork Belly Burnt Ends

  • Prepare your pit for smoking and heat to a cooking temperature of 235-250F.
  • Cut your pork into 1" cubes and season with Weber KC rub. Place on the smoke for 3 hours, watching the color to make sure they don't get too dark.
  • To a disposable pan or foil pack, add half of a stick of butter, half the brown sugar and half of the honey. Remove the pork belly from the pit and place in the butter mixture. Add the remaining mix to the top of the pork belly. Close the foil tightly and place it back on the pit. Braise pork belly until it reaches an internal temperature of 203 F, then remove and baste with the Cherry Chipotle sauce. Place back on the pit and repeat this process 2-3 times, until the pork belly reaches an internal temp of 209 F.

Nutrition

Serving: 4oz | Calories: 585kcal
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