bbq pork belly burnt ends
INGREDIENTS
1 (5-7 lb) skinless pork belly, cut into 1 inch cubes
Meat Church Honey Hog, Honey Hog Hot or The Gospel Rub
1 Cup apple juice, for spritzing
1 1/2 Cup Your Favorite Apricot BBQ Sauce
1/2 Cup clover honey
PREPARATION
Steps
1
When ready to cook, set Z Grill temperature to 275°F and preheat, lid closed for 15 minutes.
2
Thoroughly coat all sides of the pork belly cubes with your choice of Meat Church Honey Hog, Honey Hog Hot or The Gospel Rub. I prefer a spicier rub because I finish these with a sweet sauce.
3
Allow the rub to adhere on all sides for at least 15 minutes. Place the pork belly in the Z Grill fat-side down. I prefer to do this on a wire rack.
4
Cook the pork belly for 3 hours, spritzing with apple juice every 45 minutes or whenever it starts to look dry.
5
Pull the belly when the meat reaches an internal temperature of 190°F to 195°F. Some people pull the belly a lot earlier, but I want it really tender.
6
Place the cubes in the half-size aluminum pan. Season and toss the cubes with more Meat Church rub.
7
Cover the cubes with Z Grill Apricot BBQ Sauce. Drizzle clover honey across the top. Finally, toss the cubes thoroughly to ensure they are completely covered.
8
Return the pan (uncovered) to the Z Grill and cook for another hour or until all liquid has reduced and caramelized.
9
Allow them to cool for 15 minutes before serving. Enjoy!