Hot Mustard Pork Belly Burnt Ends


Ingredients:
2.5 pounds of cubed pork belly
Da Kine Hawaiian Original Rub
Chupacabra Rub A Fine Meat Rub & Season-All
Da Kine Hawaiian Hot Mustard Sauce

Total Cook Time: 3 hours 30 minutes
Smoking temperature: 225°F
Smoked using B&B Charcoal Texas Smokehouse Post Oak wood pellets.

Start by cubing the pork belly. We use the width of the slicing knife to measure the cut.
Mix the seasonings in a bowl in a 1:1 ratio.
Coat all sides of each cubed pork belly and place into an aluminum pan.
Allow smoker to reach a steady temperature of 225°F.
Place the pork belly directly on the grates and smoke for 2 hours and 30 minutes.
At the end of this time, place the pork in an aluminum pan and cover it in hot mustard sauce.
The pork belly will smoke for one more hour in the hot mustard sauce.
Halfway through, shake the pan and add a little more sauce.


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