Okay, friends, get ready for this one. These Maple Bourbon Pork Belly Burnt Ends are seriously life-changing. I’m talking fall-off-the-bone tender, sweet-and-smoky perfection that will have everyone begging for more. Remember those amazing BBQ ribs your grandma used to Make? Well, this is like that, but amplified times ten! The bourbon adds this amazing depth and warmth, and the maple syrup just sings with the richness of the pork belly. Trust me, once you try these, you’ll never look at pork belly the same way again.
What is Maple Bourbon Pork Belly Burnt Ends?
What is the meaning of “what exactlyare these magical morsels? Think of it as pork belly candy. Seriously! We’re taking succulent, fatty pork belly, smoking it low and slow until it’s incredibly tender, then cubing it up and coating it in a luscious maple-bourbon glaze. It’s essentially like taking the best part of BBQ ribs – the caramelized, flavorful ends – and turning them into a dish all their own. The name comes from the way the edges caramelize and get all deliciously “burnt” (in the best way possible, of course!). You’ll get these little nuggets of smoky, sweet, and savory goodness that are absolutely addictive. I promise, you won’t be able to stop eating them.
How do I make Maple Bourbon Pork belly burnt ends?
Quick Overview
Is it easier to make these beauties? We start by smoking a pork belly low and slow until it’s super tender. Then, we cube it up, toss it in a maple-bourbon glaze, and cook it longer to caramelize. Everything to perfection. What is the key to patience? What makes pork belly melt-in-your-mouth delicious? I promise it’s not hard and the result is a flavor you have never experienced. So go ahead and get ready to make this magic.
Ingredients
For Pork Belly:
- 3-4 lbs Pork Belly, skin removed (ask your butcher to do this!)
- 2 tbsp BBQ Rub (I use a blend of smoked paprika, garlic powder, brown sugar, salt, and pepper). What is your favorite pepper – feel free to use it!
For the maple Bourbon Glaze:
- What is Maple Syrup?
- 1/2 cup Bourbon (I prefer a smooth Kentucky bourbon)
- 1/4 cup brown sugar. 1/4 teaspoon baking powder.
- 2 tbsp Apple Cider Vinegar. 2
- 1 tbsp Worcestershire Sauce. 1
- 1 tsp Smoked Paprik
- 1/2 tsp Garlic Powder: 1
- What is Cayenne Pepper?
- 2 tbsp Butter
What are the steps to
Step 1: Prepare the Pork Belly
How do I prepare my pork belly for a smoker? How do you pat the pork belly dry with paper towels? How do you rub BBQ rub all over pork belly? I usually do this the night before and let it sit in the fridge overnight. This gives the rub time to really penetrate the meat and infuse it with flavor.
Step 2: Smoke the Pork Belly
Preheat your smoker to 225°F (107°C). I like to use hickory or applewood chips for a nice smoky flavor. Place the pork belly directly on the smoker grate, fat side up. Smoke for about 4-5 hours, or until the internal temperature reaches 195-200°F (90-93°C). Should pork belly be tender?
Step 3: Make the Maple Bourbon Glaze
While the pork belly is smoking, let’s make that glorious glaze. In a saucepan over medium heat, combine the maple syrup, bourbon, brown sugar, Apple Cider vinegar, and salt. Set aside. Worcestershire sauce, smoked paprika, garlic powder, and cayenne pepper (if using). Bring to a simmer, stirring occasionally, until the sugar is dissolved. Reduce the heat to low and simmer for about 15-20 minutes, or until the glaze has thickened. Stir in the butter until melted and the glaze is smooth.
Step 4: Cube the Pork Belly
Once the pork belly is done smoking, remove it from the smoker and let it cool slightly. With a sharp knife, cut the pork belly into 1-inch cubes. Don’t worry if they’re not perfectly uniform; rustic is good!
Step 5: Glaze the Burnt Ends
How do you make maple bourbon glaze on pork belly? Toss gently to coat all the pieces evenly. Make sure every single piece is covered!
Step 6: Second Smoke (the “Burnt” Part!)
Return the glazed pork belly to the smoker. Place them on a wire rack set over an oven sheet (this helps with cleanup!). Increase the smoker temperature to 250°F (121°C). Smoke for another 1-2 hours, or until the glaze is thick, sticky, and caramelized. Stir them every 30 minutes to ensure even cooking and prevent sticking.
Step 7: Let Rest and Serve
Once the burnt ends are done, remove them from the smoker and let them rest for a few minutes before smoking. What is the best way to set up a glaze?
What should you serve it with?
What are some of the best Maple Bourbon Pork Belly Burnt Ends?
As an Appetizer: WhatServe them on a platter with toothpicks for easy grabbing. What are some good side dishes to serve with coleslaw? I like to put them out at parties. Trust me, they won’t last long!
As a Main Course:What are some good side dishes to serve with BBQ? What is a good salad to serve with pork belly?
On Sliders:What are some good side dishes to serve with a slider bun? How do I make pork belly go a long way?
With Grits:What a delicious combination! The creamy grits provide a perfect base for the sweet and savory burnt ends.
My family loves to have them with a side of sweet potatoes fries. The sweetness of the fries complements the smoky and savory flavors of pork belly perfectly. Why do I eat them straight out of the smoker?
Top Tips for Perfecting Your Maple Bourbon Pork Belly Burnt Ends
Alright, let’s talk about some tips and tricks to ensure your Maple Bourbon Pork Belly Burnt Ends are absolutely perfect!
Pork Belly Selection: Look for a pork belly that has a good meat-to-fat ratio. You want some fat for flavor and tenderness, but not so much that it’s all fat. Also, make sure the skin is removed. It’s much easier to have your butcher do this for you.
The Rub Matters: Don’t be afraid to experiment with your BBQ rub! I like a blend of sweet, smoky, and savory flavors. But feel free to adjust it to your liking. A little bit of heat can also be a great addition.
Low and Slow is Key: Patience is your friend when it comes to smoking pork belly. Don’t rush the process! Low and slow cooking is what renders the fat and makes the pork belly incredibly tender.
Temperature Control: Maintaining a consistent temperature in your smoker is crucial. Use a reliable thermometer to monitor the temperature and adjust as needed. I’ve had some pretty scary disasters by letting my smoker get too hot.
Glaze Consistency: The glaze should be thick enough to coat the pork belly, but not so thick that it burns easily. If it gets too thick, add a little water or bourbon to thin it out.
Don’t Overcrowd the Smoker: When you return the glazed pork belly to the smoker, make sure to spread them out in a single layer. Overcrowding will prevent them from caramelizing properly.
Experiment with Wood Chips: Different wood chips will impart different flavors to the pork belly. Try using applewood for a sweeter flavor, hickory for a more traditional smoky flavor, or mesquite for a bolder flavor.
Resting Time: Letting the burnt ends rest for a few minutes before serving is important. This allows the glaze to set up and the flavors to meld together.
Storing and Reheating Tips
If you happen to have any leftover Maple Bourbon Pork Belly Burnt Ends (which is rare!), here’s How to store and reheat them:
Room Temperature: I wouldn’t recommend leaving them at room temperature for more than 2 hours.
Refrigerator Storage: Store the burnt ends in an airtight container in the refrigerator for up to 3-4 days. Make sure they’re cooled down before you put them in the fridge.
Freezer Instructions: For longer storage, you can freeze the burnt ends. Wrap them tightly in plastic wrap and then place them in a freezer bag. They can be stored in the freezer for up to 2-3 months. Thaw them overnight in the refrigerator before reheating.
Reheating: To reheat the burnt ends, you can use the oven, microwave, or smoker. In the oven, bake them at 250°F (121°C) until heated through. In the microwave, heat them in short intervals, stirring occasionally, until heated through. In the smoker, reheat them at 225°F (107°C) until heated through.
Glaze Timing Advice: If you’re planning to store the burnt ends, it’s best to glaze them just before serving. This will prevent the glaze from becoming too sticky or gummy during storage.
Frequently Asked Questions
Final Thoughts
These Maple Bourbon Pork Belly Burnt Ends are seriously one of my all-time favorite things to make. They’re packed with flavor, surprisingly easy to make, and always a crowd-pleaser. Whether you’re serving them as an appetizer, a main course, or just a snack, they’re guaranteed to be a hit. If you enjoyed this recipe, you might also like my recipe for smoked ribs or my pulled pork sliders. They are some of the greatest creations in the cooking world. So grab some pork belly, fire up your smoker, and get ready for some serious BBQ deliciousness! Happy cooking, friends! And please, let me know in the comments how yours turn out. I can’t wait to hear about your Maple Bourbon Pork Belly Burnt Ends success!
Maple Bourbon Pork Belly Burnt Ends: 7 Tips for Perfect Results
Ingredients
Main Ingredients
- 3 lbs Pork Belly Skin removed
- 0.25 cup Maple Syrup Pure maple syrup
- 0.25 cup Bourbon Your favorite brand
- 2 tbsp Brown Sugar Packed
- 1 tbsp Smoked Paprika
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 0.5 tsp Cayenne Pepper Optional
- 1 tsp Salt
- 0.5 tsp Black Pepper Freshly ground
Instructions
Preparation Steps
- Preheat smoker to 250°F (121°C).
- In a bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper.
- Rub the spice mixture all over the pork belly.
- Place the pork belly in the smoker and cook for 3 hours, or until the internal temperature reaches 190°F (88°C).
- Remove the pork belly from the smoker and cut it into 1-inch cubes.
- In a bowl, combine maple syrup and bourbon.
- Toss the pork belly cubes in the maple bourbon mixture.
- Return the pork belly cubes to the smoker and cook for another 2 hours, or until they are tender and caramelized.
- Let the pork belly rest for 10 minutes before serving.
Notes
Featured Comments
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