BBQ Pork Belly Burnt Ends

Steps

• 1

  When ready to cook, set the Traeger temperature to 275°F and preheat with the lid closed for 15 minutes.

  275 ˚F / 135 ˚C

• 2

  Thoroughly coat all sides of the pork belly cubes with your Meat Church rub of choice. Let sit for 15 minutes for the rub to adhere.

  Ingredients

  • 1  (5-7 lb) skinless pork belly, cut into 1 inch cubes

  •  Meat Church Honey Hog, Honey Hog Hot or The Gospel Rub

• 3

  Arrange the pork belly cubes on a wire rack, fat-side down, then place the rack on the grill grates. Close the lid and cook until the internal temperature reaches 190-195°F, about 3 hours, spritzing with apple juice every 45 minutes or as needed if the pork starts to look dry.

  275 ˚F / 135 ˚C

  190 ˚F / 88 ˚C

  Ingredients

  • 1 Cup apple juice, for spritzing

• 4

  Transfer the pork belly to a half-size (9 x 13-inch) aluminum pan. Season and toss the cubes with more Meat Church rub.

• 5

  Cover the pork belly cubes with the Traeger Apricot BBQ Sauce. Drizzle the honey over the top, then toss until the pork is well coated.

  Ingredients

  • 1 1/2 Cup Traeger Apricot Sauce

  • 1/2 Cup clover honey

• 6

  Place the pan, uncovered, on the grill grates. Close the lid and cook for another hour, or until all liquid has reduced and caramelized.

  275 ˚F / 135 ˚C

• 7

  Let the pork belly bites cool for 15 minutes before serving. Enjoy!