Pork Belly Burnt Ends

Ingredients

• 2kg Pork belly, rind off
• Rub & Grub Honey Shot
• 1 cup of your favourite BBQ sauce
• 1 tbsp honey
• 3 tbsp butter
• 1/2 cup stock (we use veggie stock)
• 1/2 cup of your favourite BBQ glaze

Directions

1. Pre-heat your BBQ for indirect smoking at 135°C/275°F. Add a few wood chunks to the coals. We like to use apple and pecan with pork belly.
2. Cut the pork belly into 4cm cubes.
3. Rub the cubes liberally on all sides with Rub & Grub Honey Shot then leave them to marinate for 30 mins.
4. Arrange them on a cake cooling rack. Place the rack in the BBQ and smoke the cubes for 2-2.5 hours or until they're a nice mahogany colour.
5. Place the cubes into a foil tray then cover them with the BBQ sauce, honey, stock and butter. Cover the tray with foil and cook for a further 1.5 hours or until squishy and tender.
6. Remove the foil lid, drizzle the BBQ glaze over the cubes and gently toss them until they're well coated. Return the tray to the BBQ and cook uncovered for 15-30 mins until the coating is thick and gooey.