Smoked Bourbon BBQ Meatloaf Recipe

Grilling Tips

Bourbon BBQ Craft Blends™
Pork Belly Burnt Ends

Pork Belly Burnt Ends

Indulge in the ultimate smoky bite with Pork Belly Burnt Ends by Bear Mountain Ambassador Joe DiApice. These tender, caramelized cubes of pork belly are slow-smoked to perfection over Bear Mountain Pecan pellets, infusing each bite with a rich, nutty flavor. Glazed with a sweet and savory sauce, they boast a perfect balance of crisp edges and melt-in-your-mouth juiciness—a true showstopper for any BBQ spread.

Prep

20 minutes

Cook time

4-5 hours

Serves

2-4

Steps

  1. Preheat the smoker to 250°F using Bear Mountain BBQ Pecan pellets. 
  2. Slice the pork belly into 2x2 inch cubes and season on all sides with Meat Church Honey Hog Hot. 
  3. Place pork belly pieces directly on the smoker rack and for 3-3 ½ hours until the internal temperature reaches 170°F. 
  4. Remove from the smoker and place into a pan with butter, brown sugar, and BBQ sauce. Mix well and cover with foil. 
  5. Place back on the smoker for 1 – 1 ½ hours until the pork belly is probe tender (around 200°F - 205°F) 
  6. Remove from the smoker and enjoy!

Ingredients:

watch recipe video

Pork Belly Burnt Ends

Shop this Product

Pecan BBQ Wood Pellets

Pecan BBQ Wood Pellets

Shop Now

Find In Stores