Mesquite Bean Smoked Pork Belly Burnt Ends

#bbqsauceVictoria Cappadona
Mesquite Bean Smoked Pork Belly Burnt Ends
Pork belly burnt ends may have originated from Kansas City, but down here nothin’ touches our bbq grill without getting Texafied first! Since we always love a tasty challenge, we took the really fatty portion of the pork belly — you know the parts with most flavor -- and slow-smoked it over mesquite until it was tender and caramelized like candy. Why we then took that smoked meat, cut it into cubes and tossed in our very own Cappadona Ranch Mesquite Bean Jelly with Chili Pequin to kick up that savory smoky deliciousness with a tangy sweet and spicy taste of Texas .
 
What makes these little fatties so great? These delicious little morsels have become popular due to their succulent texture, rich flavor, and ease of preparation. Because of this, Mesquite Bean Smoked pork belly burnt ends both a local restaurant favorite and an easy meal to make at home or any place that calls for a good bbq. They can be served as an appetizer or main course, with sides like coleslaw or macaroni salad, making them an ideal meal for any occasion. The result is an incredibly flavorful and unique food experience. Pork belly burnt ends can be served just about any way you like - on their own, over rice or noodles, in tacos, or even in sandwiches. No matter how you enjoy them, these delicious little bites are sure to satisfy your taste buds!
 

Making Mesquite Bean Smoked pork belly burnt ends is an art form, and with the right tips and tricks, you can master it. First off, you want to make sure your pork belly is of a high quality - this will make all the difference in how your finished product turns out. Also, when cutting it into cubes, try to keep them around the same size so they cook evenly.

When seasoning your pork belly cubes, use a generous amount of seasoning for maximum flavor. Consider using different spices to enhance the taste of your dish - things like garlic powder, smoked paprika and Cappadona Ranch Chili Pequin Mesquite Bean Jelly really stand out. Finally, be sure to cook low and slow - this will help create that perfect crispiness on the outside while keeping the inside tender and juicy.

By following these tips and tricks, you'll be able to create delicious Mesquite Bean Smoked Pork Belly Burnt Ends that will have people coming back for more!

 

Mesquite Bean Smoked Pork Belly Burnt Ends

 

Ingredients

Instructions:

  • Trim off the skin and top layer of pure fat of the pork belly.  Cut the meat into 1 ½-inch cubes.
  • Rub the meat with a drizzle of olive oil, generously sprinkle the rub over the meat, rubbing it in to cover each piece. 
  • Arrange the pork belly cubes on a wire cooling and baking rack, then place on the smoker and smoke between 225°F and 250°F for 2 ½ to 3 hours until dark red and a nice bark starts to form.
  • Meanwhile, on the stovetop in a medium size pan on medium heat, add in mesquite jelly and reduce with butter.
  • When the pork belly is ready, Transfer the cubes to a disposable aluminum pan, pour the mesquite bean jelly reduction over the cubes, stirring to evenly coat the pork belly. 
  • Cover with foil, then return the sauced pork belly to the smoker and cook for another 60 to 90 minutes, until the meat reaches 200°F to 205°F when a digital meat thermometer is inserted into the middle of one of the burnt ends or until a toothpick inserted into the burnt ends goes in and comes out easily.  
  • Remove the foil and cook uncovered for another 15 minutes to let the sauce thicken up a bit, then remove the pork belly burnt ends from the smoker and serve.

 

Notes

  • You can also finish off the recipe in an oven set to 205 degrees F.  
Tags: #bbqsauce, #cappadonaranch, Comfort food, Easy recipe, Edible, Family, Food, Home recipes, Mesquite, Mesquite bean, Mesquite bean jelly, Native, Riograndevalley