Smoked Pork Belly Burnt Ends #dinner #healthyrecipes #easy #food #lunch

We have the full formula AND a video instructional exercise (saw more than 20 million times) for these mind blowing smoked pork stomach consumed closes for you!

We began trying different things with Pork Belly Burnt Ends from the get-go in our Catering Days. We previously attempted them in 2015 Troon Winery in Carlton, Oregon at Porklandia. We needed to attempt new and various plans with pork stomach. So we chose to cook pork gut similarly we would do hamburger brisket consumed closes.

The change of pork paunch into something that looked like the mysterious flawlessness of hamburger consumed closes, was a quite mystical encounter.

What's more, truth be told, not long after I discharged this video for our formula it had more than 2 million perspectives in under 2 days.

Individuals cherished this formula! The video currently has more than 20 million perspectives and checking.

Also try our recipe : CREAMY SPINACH ARTICHOKE SOUP #dinner #soup #vegan #healthylunch #lowcarb

 

Ingredients :

For the Pork Belly Burnt Ends:

• 5 lbs pork belly, sliced into cubes
• 3 tbsp extra virgin olive oil
• 1 cup dry rub, see notes for our favorite

For the Sauce:

• 1 cup favorite BBQ sauce, we used Pinot Noir BBQ Sauce, see notes
• 3 tblsp unsalted butter
• 2 tblsp honey

Instructions :

1. Preheat smoker to 225 – 250 degrees using fruit wood (we used cherry for color and sweeter flavor)
2. Trim excess skin and fat off the pork belly and slice into 2 inch cubes and place into a large bowl.
3. Add olive oil and dry rub liberally and then place cubes onto a wire rack or directly on the smoker.
4. Smoke uncovered for three hours. Look for a darker red color and a modest bark develop.
5. Remove the pork belly cubes from the smoker and place into a foil pan and then add your BBQ sauce, butter, and honey, and stir. Next cover the pan with aluminum foil and place back on the smoker.
6. Cook for an additional 90 minutes or until the internal temperature (IT) is roughly 200 – 203 degrees Fahrenheit.
7. Remove the foil, close the lid to the smoker, and smoke for another 15 minutes to let the sauce thicken up.
8. Remove from smoker and serve.

Source : bit.ly/2OVjLJV

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