Honey Glazed Burnt Ends
Pork Belly (Pork shoulder)
- STEP ONE
- Cut into two inch pieces – remove harder skin, leaving about 1/4 inch fat cap
- Toss in a light coating of oil
- Toss with dry rub
- Sweet BBQ rub
- Put onto rack – fat cap down
- Leave space between each
- Heat at 300º for 2 hours
- Smoker box directly on the heat
- Need to finish at higher heat
- STEP TWO
- Put into a pan – OK if they are crowded
- Put chunks of butter on top
- Sprinkle with 1 C brown sugar
- Cover in foil and cook 275º 3-4 hours
- STEP THREE
- Save sauce (glaze)
- Add 1/2 C honey
- 1/4 C vinegar
- 2 TBL Franks Red Hot Sauce (cayenne)
- pour over the cooked meat
- Onto the grill on higher heat for 5-10 minutes
Plate on top of white bread and drizzle with sauce
