Sweet & Spicy Peach Pork Belly Burnt Ends
Instructions
Pre- Cook
  1. Fill the hopper of your pellet grill with Cookinpellets.com 100% Hickory Pellets.
  2. Set smoker to 225°
  3. Cut pork belly into 1″ strips then into 1″ cubes.
  4. Apply olive oil as a binder.
  5. Apply a thin layer of 16 mesh black pepper.
  6. Apply Hot for Peacher Peach Rub liberally.
  7. Cut peaches in half and season peaches with the same rub.
Cook
  1. Place pork belly onto a wire rack and then onto the smoker.
  2. Place peaches face down onto grates.
  3. Smoke peaches for 30 minutes.
  4. Peel peaches and quarter them.
  5. Place peaches into a blender and blend well.
  6. Pour blended peaches into a saucepan.
  7. Pour in 16 oz of BBQ sauce.
  8. Pour in 1 tbsp of Peachy Peach Habanero.
  9. Pour in ½ cup of dark brown sugar.
  10. Pour in the desired amount of red pepper flakes.
  11. Stir well and bring to a slow boil on medium-low heat
  12. Reduce to simmer for 30 minutes.
  13. Spritz pork belly every 30 minutes with apple cider vinegar.
  14. After approximately 4 hours place pork belly into a foil pan.
  15. Cut up 1 stick of unsalted butter.
  16. Place pats of butter onto the pork belly.
  17. Drizzle hot honey all over.
  18. Sprinkle dark brown sugar all over.
  19. Cover the pan with foil.
  20. Place back onto smoker for at least an hour or until pork belly is probe tender.
  21. Remove the foil & pour the BBQ sauce all over the cubes and coat each one with sauce.
  22. Place back on the smoker for 20 minutes or until sauce has tacked up.
  23. Enjoy! Smoke On!