Pork Belly Burnt Ends

Ingredients:

• Protein:
  • 1 Slab Pork Belly
    
    
• Seasoning:
  • Corncookers Honey Shot Rub
  • Corncookers Darty Dust
    
    
• Glaze:
  • 1 Cup Warehouse Barbecue Co. Apple Hab Sauce
    
  • ¼ Cup Smoke This! Kansas City Style BBQ Sauce
  • ¼ Cup Honey
    
    
• Cooking Additions:
  • Raw sugar
  • Maple syrup
  • Country Crock Squeeze Butter
    

Instructions:

1. Cube It Up!
   Cut the pork belly into 1 ½ inch cubes. Trust the process - bigger chunks mean juicier bites!

2. Season It Like You Mean It!
   Coat every side of those cubes with Honey Shot Rub and Darty Dust. Don't be shy - make sure they’re covered!

3. Smoke Time!
   Place the seasoned pork belly cubes on a wire rack in your smoker.
   Cook at 250-275°F for 2.5 to 3 hours, until they start developing that deep, mouthwatering color.

4. Sweet & Buttery Bath!
   Transfer the smoked pork belly into a foil pan. Add a generous coating of raw sugar, maple syrup, and Country Crock Squeeze Butter.
   Cover the pan and let it cook at 275°F for another 1.5 hours.

5. Glaze It Up!
   Remove from the smoker and drain the excess liquid (or transfer to a clean pan). Toss the cubes in the glaze mix.

6. Final Smoke!
   Pop them back in the smoker just long enough to let the glaze tack up - sticky, shiny, and ridiculously good!

Enjoy!

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