Maple Bourbon Pork Belly Burnt Ends

Okay, friends, let’s talk about something truly special: Maple Bourbon Pork Belly Burnt Ends. This is one of those recipes that just gets everyone excited. I remember the first time I made these for a backyard barbecue – the smell alone had the neighbors peeking over the fence! It’s got that irresistible combination of smoky, sweet, and savory that I just can’t resist. If you’re a fan of classic barbecue ribs, just imagine that flavor intensified and concentrated into bite-sized pieces of pure porky goodness. The **maple bourbon pork belly burnt ends** are truly a game changer.

What are Maple Bourbon Pork Belly Burnt Ends?

Think of **maple bourbon pork belly burnt ends** as the ultimate pork candy. They’re essentially pork belly that’s been smoked low and slow, then cubed, tossed in a sweet and tangy maple bourbon glaze, and cooked again until they’re caramelized and intensely flavorful. The name comes from the “burnt ends” of a brisket, which are prized for their rich, smoky taste and crispy texture. We’re applying the same technique to pork belly, which is naturally rich and fatty, resulting in an unbelievably delicious treat. It’s essentially barbecue taken to the next level, perfect for appetizers, snacks, or even a main course. They’re truly the best of both worlds: the tenderness of slow-cooked pork with the satisfying chew of caramelized sugar.

Why you’ll love this recipe?

Honestly, where do I even begin? What I love most about this is the flavor explosion. The smoky pork belly combined with the sweet **maple bourbon** glaze is just divine. The bourbon adds a subtle warmth and depth that complements the sweetness perfectly. It’s not just about the taste, though. This recipe is surprisingly simple. You don’t need fancy equipment or years of barbecue experience to pull it off. With a little patience and the right ingredients, you can create restaurant-quality burnt ends right in your own backyard. Plus, pork belly is relatively budget-friendly compared to other cuts of meat, making this a cost-effective way to impress your friends and family. The other great thing? These are seriously versatile. You can serve them as appetizers at your next party, use them to top sliders or tacos, or even just snack on them straight from the smoker (I won’t judge!). They’re a guaranteed crowd-pleaser, no matter how you serve them. If you’re a fan of things like candied bacon or Pulled Pork, just imagine this taken up about five notches!

How do you make maple bourbon pork belly burnt ends?

Quick Overview

Making **maple bourbon pork belly burnt ends** might seem intimidating, but it’s actually a straightforward process. First, you’ll smoke the pork belly until it’s tender. Then, you’ll cube it, toss it in that amazing maple bourbon glaze, and return it to the smoker (or oven) to caramelize. The key is to maintain a low and slow temperature throughout the process to render the fat and create that signature melt-in-your-mouth texture. This method is special because it allows the flavors to meld together beautifully, resulting in a truly unforgettable barbecue experience. Don’t rush this process – trust me, the payoff is worth it!

Ingredients

For the Pork Belly:

• 3-4 lbs pork belly, skin removed. Try to find a piece with good marbling for maximum flavor.

For the dry rub: For a moist rub

• 2 tbsp smoked paprika. This adds a wonderful smoky depth to the pork.

• 2 tbsp Brown Sugar. Adds sweetness and helps with caramelization.

• 1 tbsp garlic powder. For that savory kick.

• 1 tbsp onion powder. Another layer of savory goodness.

• 1 tbsp chili powder. Adds a touch of heat (adjust to your liking).

• 1 tsp cayenne pepper (optional) for a little extra kick.

• 1 tbsp kosher salt. To enhance the flavors.

• 1 tsp black pepper. Freshly ground is best!

For the Maple Bourbon Glaze: For a maple glaze:

• 1 cup maple syrup. For best flavor use real maple, not pancake syrup, for best taste.

• 1/2 cup bourbon. I like to use a mid-range bourbon – nothing too fancy, but not the bottom shelf stuff either.

• 1/4 cup Apple Cider vinegar. Adds a nice tang to balance the sweetness.

• 2 tbsp Worcestershire sauce. For umami depth.

• 2 tbsp butter. Adds richness and helps the glaze stick to the pork.

• 1 tsp Dijon mustard. Adds a subtle complexity to the glaze.

What are the step-

Step 1: Prepare the Pork Belly

Start by trimming any excess fat from the pork belly, but don’t go overboard – you want to leave the fat intact. Some fat for rendering and flavor. How do you pat a pork belly dry with paper towels?

Step 2: Apply the Dry Rub

In a bowl, combine all the dry rub ingredients. Generously rub the mixture all over the pork belly, making sure to coat every surface. Wrap the pork belly tightly in plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to penetrate the meat.

Step 3: Smoke the Pork Belly

Preheat your smoker to 225°F (107°C). If you don’t have a smoker, you can use your oven, but the flavor will not be quite the same. Place the pork belly directly on the smoker rack, fat side up. Smoke for 3-4 hours, or until the internal temperature reaches 195-200°F (90-93°C). Should pork belly be very tender?

Step 4: Prepare the Maple Bourbon Glaze

While the pork belly is smoking, prepare the glaze. In a small saucepan, combine the maple syrup, bourbon, APPLE CIDER vinegar, Worcestershire sauce, butter, and salt. Set aside. What is Dijon mustard? Bring to a simmer over medium heat, stirring occasionally. Reduce the heat to low and simmer for about 15-20 minutes, or until the glaze has thickened. It should coat the back of a spoon.

Step 5: Cube the Pork Belly

Once the pork belly is cooked, remove it from the smoker and let it cool slightly. Cut pork belly into 1-inch cubes.

Step 6: Glaze and Caramelize

Place the cubed pork belly in a large bowl and pour the maple bourbon glaze over them. Toss gently to coat all the pieces. Arrange the Glazed Pork belly cubes in a single layer on an oven sheet lined with parchment paper. Return the baking sheet to the smoker (or oven) and continue to cook for another 1-2 hours, or until bubbling. The glaze is caramelized and the burnt ends are sticky and delicious. I like to flip them halfway through to ensure even caramelization.

Step 7: Serve and Enjoy

Remove the **maple bourbon pork belly burnt ends** from the smoker (or oven) and let them cool. What is the best way to prepare What are some good reasons to eat them warm or cold?

What should I serve it with?

What are some of the best maple bourbon pork belly recipes? How do I learn to

As an Appetizer: WhatServe them on a platter with toothpicks for easy snacking. They’re perfect for parties and gatherings. Can you go wrong with a cheese board with crackers?

As a main course:Serve them with a side of coleslaw, Potato Salad, or mac and cheese for an easy barbecue meal. I find a simple green salad really balanced out the richness.

On Sliders:What are some good ways to serve slider buns with extra glaze? I like adding a crunchy coleslaw to these sliders for extra texture.

In Tacos:What are some good taco fillings? What is the flavor of pickled jalapeos?

I actually had them on pizza one time, and it blew my mind!

Top Tips for Perfecting Your Maple Bourbon Pork Belly Burnt Ends

Over the years, I’ve learned a few tricks that really take these burnt ends to the next level. First, don’t skip the overnight dry rub. It really makes a difference in the flavor. Second, use a meat thermometer to ensure the pork belly is cooked to the right temperature. This is crucial for achieving that tender, melt-in-your-mouth texture. If you don’t have a smoker, you can use your oven, but add a few drops of liquid smoke to the dry rub to mimic that smoky flavor. Another tip is to adjust the amount of bourbon in the glaze to your liking. If you prefer a more subtle bourbon flavor, use less. If you want a bolder flavor, use more. Just be careful not to add too much, as it can overpower the other flavors. When caramelizing the burnt ends, keep a close eye on them to prevent burning. The glaze can burn easily, so it’s important to monitor them and adjust the temperature as needed. One time I wasn’t paying attention, and I ruined a whole batch! I also like to experiment with different types of wood chips for smoking. Applewood and hickory are both great options. And finally, don’t be afraid to get creative with the glaze. You can add other ingredients, such as ginger, garlic, or chili flakes, to customize the flavor to your liking. I’ve tried it with a bit of chili flakes, and it adds a delicious kick!

Storing and Reheating Tips

If you happen to have any leftovers (which is rare!), these **maple bourbon pork belly burnt ends** can be stored in the refrigerator or freezer.

Refrigerator: Store the burnt ends in an airtight container in the refrigerator for up to 3-4 days. Make sure they are cooled completely before storing them.

Freezer: For longer storage, you can freeze the burnt ends. Wrap them tightly in plastic wrap or place them in a freezer-safe container. They can be stored in the freezer for up to 2-3 months.

Reheating: To reheat, you can use the oven, microwave, or stovetop.

Oven: Preheat your oven to 350°F (175°C). Place the burnt ends on a baking sheet and bake for about 10-15 minutes, or until heated through.

Microwave: Place the burnt ends on a microwave-safe plate and microwave for 1-2 minutes, or until heated through. Be careful not to overcook them, as they can become dry.

Stovetop: Place the burnt ends in a skillet over medium heat and cook for about 5-7 minutes, or until heated through. You may need to add a little bit of water or broth to prevent them from drying out.

Frequently Asked Questions

Can I make this without a smoker?

Yes, you can use your oven! While the smoky flavor won’t be as intense, you can still achieve delicious results. Add a few drops of liquid smoke to the dry rub or glaze to mimic the smoky flavor.

Can I use a different type of alcohol in the glaze?

Yes, you can substitute the bourbon with rum, whiskey, or even apple cider vinegar for a non-alcoholic version. Just keep in mind that the flavor will be slightly different.

Can I make this ahead of time?

Yes, you can smoke the pork belly ahead of time and store it in the refrigerator until you’re ready to cube and glaze it. This is a great way to save time when you’re entertaining.

How can I make this spicier?

Add more chili powder or cayenne pepper to the dry rub, or add a pinch of red pepper flakes to the glaze. You can also use a spicy bourbon or add a few drops of hot sauce to the glaze.

What kind of wood chips should I use for smoking?

Applewood, hickory, and pecan are all great options for smoking pork belly. They each impart a slightly different flavor, so experiment to find your favorite.

Final Thoughts

These **maple bourbon pork belly burnt ends** are truly one of my all-time favorite recipes. They’re packed with flavor, surprisingly easy to make, and always a crowd-pleaser. Whether you’re hosting a barbecue, looking for a delicious appetizer, or just craving something sweet and savory, this recipe is sure to hit the spot. If you loved this recipe, be sure to check out my other barbecue favorites, like pulled pork sliders and smoked ribs. I can’t wait to hear how yours turn out! Let me know in the comments if you have any questions or if you’ve tried any fun variations. Happy cooking!