Pork Belly Burnt Ends with Texas Bourbon BBQ Sauce

Steps

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1. 1
   Prepare the pork belly by trimming it to an even thickness. Set aside any thinner pieces for quicker cooking. Coat both sides with Parkay margarine.
   ▶ ≈2:45
2. 2
   Season both sides of the pork belly with salt, black pepper, garlic, chili powder, and 16 mesh black pepper. Ensure even coating of all seasonings.
   ▶ ≈3:46
3. 3
   Prepare the drum smoker. Clean the fire basket and add large charcoal pieces. Light the fire and add wood for smoke. Preheat to 250-275°F.
   ▶ ≈1:29
4. 4
   Place the seasoned pork belly in the center of the smoker with the thinner piece on the side. Let it smoke low and slow for about 48 minutes. Check for color development.
   ▶ ≈5:54
5. 5
   After 2 hours of cooking, flip the pork belly from fat-side down to fat-side up. Check for proper caramelization. Monitor internal temperature for doneness.
   ▶ ≈10:41
6. 6
   At the 2.5-hour mark, flip the pork belly back to fat-side up and check the bark. Brush with butter and brown sugar. Wrap tightly with double-layer foil and add a few tablespoons of water. Return to smoker.
   ▶ ≈10:54
7. 7
   Heat 1 tablespoon of ghee in a pot over medium heat. Add 1/4 cup diced onions and 2 garlic cloves. Sauté until onions soften and become fragrant, about 2-3 minutes.
   ▶ ≈12:34
8. 8
   Add 3/4 cup apple cider vinegar and 1/2 cup bourbon whiskey. Increase heat. Add 2 chipotle peppers in adobo and 2 tablespoons tomato paste. Stir until tomato paste dissolves.
   ▶ ≈13:12
9. 9
   Add 3 tablespoons Worcestershire sauce, 1 teaspoon umami (soy sauce), and 2 cups ketchup. Stir well.
   ▶ ≈13:37
10. 10
    Add 1/2 teaspoon cayenne pepper, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 2 tablespoons honey. Mix well.
    ▶ ≈14:02
11. 11
    Add 5 oz of apple juice. Turn off heat and use an immersion blender to blend the sauce until smooth. Add the remaining 5 oz of apple juice for desired consistency.
    ▶ ≈14:26
12. 12
    Turn heat back to low. Add 1/2 cup brown sugar and the remaining 1/2 cup bourbon whiskey. Stir well and taste. Adjust sweetness or consistency as needed with water or apple juice.
    ▶ ≈15:05
13. 13
    Simmer the sauce on low heat for 15-20 minutes, uncovered or with minimal coverage to allow steam to escape. Turn off heat and let cool.
    ▶ ≈15:43
14. 14
    Cook the wrapped pork belly for 10-15 minutes more. Unwrap and check that the internal temperature reaches 210°F or higher. Trim excess fat and cube the meat to form burnt ends.
    ▶ ≈11:07
15. 15
    Place the pork belly cubes on a wire rack. Generously coat each piece with the bourbon barbecue sauce, ensuring even coverage. Apply a final dusting of seasoning.
    ▶ ≈18:25
16. 16
    Return the sauced pork belly burnt ends to the smoker for about 5 minutes to allow the sauce to set without drying out. Remove, cool for 2 minutes, and serve.
    ▶ ≈19:14