You Won't Believe How Good These Cherry Chipotle Pork Belly Burnt Ends Are!
When you combine cherries and chipotle peppers, you have a very magical thing. Add some Fireball Whisky and WHOA NELLY! Crispy Fireball Cherry Chipotle Pork Belly Burnt Ends!
Things to know:
What are burnt ends?
Burnt ends are tender, flavorful, bite-sized pieces of smoked meat—traditionally from the fatty “point” section of a beef brisket—that are cubed, tossed in barbecue sauce and extra seasoning, and smoked a second time until caramelized.
Where do burnt ends come from?
Started in Kansas City barbecue joints (like Arthur Bryant’s) in the 1970s. Originally, pitmasters trimmed away the charred, crispy outer edges and fatty point muscle from sliced brisket sandwiches and gave them away as free snacks to people waiting in line.They became so popular that they turned into a prized menu item and a staple of Kansas City BBQ.
What are pork belly burnt ends?
Pork belly burnt ends are bite-sized cubes of pork belly (the uncured cut used to make bacon) that are slow-smoked, tossed in barbecue sauce, brown sugar, and butter, and cooked until sticky and tender. Often called “meat candy,” they melt in your mouth with a sweet, savory, and smoky flavor.
Why are burnt ends so good?
Burnt ends are so good because they combine the best parts of barbecue: rich, well-marbled brisket point meat, a double-smoked crunchy outer bark, and a sticky sweet-and-savory caramelized glaze that creates an intense “meat candy” texture and flavor.
What are poor man’s burnt ends?
Poor man’s burnt ends are bite-sized pieces of beef made by smoking a chuck roast instead of a traditional brisket. The meat is seasoned, cooked low and slow, cubed, tossed in barbecue sauce and butter, and caramelized until tender. This offers a faster, budget-friendly way to enjoy rich barbecue flavor without buying a massive 12-pound brisket.
Ingredients:
PORK BELLY:
6 lbs skin on pork belly
1.5 cups kosher salt
1 cup cherry based BBQ rub (we used Butcher BBQ Wild Cherry Rub)
1.5 T white vinegar
Fireball Cherry Chipotle BBQ Sauce:
1 cup of maraschino cherries soaked in Fireball (let soak at least 24 hours)
8 oz of Cheerwine BBQ Sauce
1. Begin 24 hours before cooking. Pat the skin dry on your pork belly then thoroughly poke tiny holes all over the skin.
2. Add a layer of kosher salt over the skin, then place in the fridge or a cooler with ice uncovered. Let sit for at least 24 hours to dry out the skin.
3. Next, chuck all the BBQ Sauce Ingredients in a blender and blend until smooth. Store in the fridge until the next day.
4. Next day, pull out the pork belly and brush off all the salt from the skin.
5. Flip the pork belly over, skin side down and make slits every 2” both ways making sure not to pierce the skin.
6. Slather the pork belly with binder of your choice (we used yellow mustard) and apply the rub.
7. Preheat the smoker to 250F for indirect cooking.Add the pork belly skin side up to the smoker and let cook for 3 hours.
8. Once the meat is 175F internal and the skin is a light red color, brush some white vinegar over the top.
9. Heat up your oven to 400F and place the pork belly on a baking sheet with a wire rack.
10. Place in the oven to cook for 8-12 minutes or until the skin has bubbled up and is very crispy.
11. Pull out and let cool.
12. Slice up the burnt ends, chucking them into a bowl as you cut them, then add the sauce, toss, serve and enjoy!
Equipment used:
JY COOKMENT Meat Tenderizer with 48 Stainless Steel Ultra Sharp Needle Blades
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