Bite-sized BBQ deliciousness. Pork belly is slow-smoked then tossed & sauced for a sweet, caramelized finish. Serve them as an appetizer and they won’t last long.
INGREDIENTS
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1 (5-7 lb) skinless pork belly, cut into 1 inch cubes
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Meat Church Honey Hog, Honey Hog Hot or The Gospel Rub
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1 Cup apple juice, for spritzing
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1 1/2 Cup Traeger Apricot BBQ Sauce
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1/2 Cup clover honey
BBQ Pork Belly Burnt Ends Photo Credit: Meat Church BBQ
STEPS
- When ready to cook, set Traeger temperature to 275°F and preheat, lid closed for 15 minutes.
- 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.
- Allow the rub to adhere on all sides for at least 15 minutes. Place the pork belly in the Traeger fat-side down. I prefer to do this on a wire rack.
- Cook the pork belly for 3 hours, spritzing with apple juice every 45 minutes or whenever it starts to look dry.
- 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.
- Place the cubes in the half-size aluminum pan. Season and toss the cubes with more Meat Church rub.
- Cover the cubes with Traeger Apricot BBQ Sauce. Drizzle clover honey across the top. Finally, toss the cubes thoroughly to ensure they are completely covered.
- Return the pan (uncovered) to the Traeger and cook for another hour or until all liquid has reduced and caramelized.
- Allow them to cool for 15 minutes before serving. Enjoy!
Recipe from Traeger Grills. Photos: Meat Church BBQ
Matt Pittman, of Meat Church BBQ, hails from the great state of Texas where his love of BBQ runs deep. Matt got into the BBQ scene after taking a trip to Central Texas to taste the real stuff. One bite of brisket and he was hooked. Between competing in BBQ competitions, hosting classes, to being the king of Dallas Cowboy tailgates, Pittman is a seasoned pro.
Watch the video.
Tags: Traeger Recipes