Pork Belly Burnt Ends with Texas Style Bourbon BBQ Sauce

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Place pork belly on the smoker and smoke at just under 300°F for approximately 2.5 hours.
   ▶ ≈0:00
2. 2
   Once the internal temperature reaches 210-211°F, transfer to foil, add butter and brown sugar, wrap, and return to the smoker.
   ▶ ≈0:26
3. 3
   Melt ghee in a pot and sauté diced onions and garlic cloves.
   ▶ ≈0:39
4. 4
   Add apple cider vinegar, bourbon, chipotle peppers in adobo, tomato paste, and Worcestershire sauce.
   ▶ ≈0:51
5. 5
   Stir in soy sauce, ketchup, cayenne pepper, smoked paprika, kosher salt, and black pepper.
   ▶ ≈1:04
6. 6
   Add honey and half the apple juice, turn to low heat, then use an immersion blender to thoroughly blend the sauce.
   ▶ ≈1:16
7. 7
   Pour in the remaining apple juice for a total of 10 oz and increase heat.
   ▶ ≈1:41
8. 8
   Add brown sugar and the remaining bourbon, reduce to low heat and simmer for 15-20 minutes until the sauce thickens.
   ▶ ≈1:53
9. 9
   Slice the smoked pork belly into burnt ends, cutting from the fat side.
   ▶ ≈2:05
10. 10
    Place the burnt ends on a wire rack, evenly coat with the bourbon BBQ sauce, and serve once cooled enough to handle.
    ▶ ≈2:18