Pork Belly Burnt Ends
Ingredients
- Barbecue Sauce
- Apple Cider Vinegar
- Kosher Salt
- Black Pepper
Instructions
- Take pork belly out of package. If whole, cut into strips about 1 inch wide
- Dry brine the pork belly by evenly coating with kosher salt
- Place the pork belly on an uncovered tray in the fridge for 24 hours
- Season liberally with pepper and granulated garlic and/or dry rub
- Set smoker to 250 degrees
- Place the pork belly evenly on the smoker
- After an hour spritz pork with equal parts apple cider vinegar / water
- Continue spritzing every hour.
- Pull off pork belly when internal temp reaches 195
- Slather in bbq sauce
- Place pork belly cubes back on smoker until 205 and meat is probe tender
- Remove from smoker, and allow to cool before serving