Sriracha Whiskey Smoked Pork Belly Burnt Ends
A little crispy, a little soft and loaded with flavor. These Sriracha Whiskey Smoked Pork Belly Burnt ends are a must try! Little bites of pork with a sweet and spicy homemade bbq sauce.
Ingredients
- 3-5 lbs pork belly
- BBQ Rub of Choice I used a sweet rub
- Apple Juice & Maple Whiskey for spritzing
For the Sriracha Whiskey BBQ Sauce
- 1/2 cup ketchup
- 2 tbsp Worcestershire sauce
- 2 tbsp Sriracha
- 1 shot Maple Crown Whiskey or similar
- 1 tbsp hot honey or regular
- 1/3 cup brown sugar plus more to sprinkle on top
- 1-2 tbsp butter optional
Instructions
For the Smoked Pork Belly:
- Cut them into about 1 1/2- 2 inch cubes. Doesn't have to be perfect but close in size will allow for more even smoke/cooking times. Note: I like to do this the day before we smoke them, but unnecessary.
- Then liberally season with your BBQ rub of choice, and toss them around to make sure they are evenly coated in the seasonings.
- If preparing the day before cover and refrigerate until ready to smoke. Fire up the smoker to 225 degrees F. If you have cooling racks (like for baking) or grilling racks spray them with some non stick spray and add the pork belly cubes leaving a little space between them. You can put directly on the grill grates, too.
- Place the racks in the smoker and let smoke at 225 degrees F for about 3 hours. Optional step: Spritz with a mix of apple juice and some of the whiskey occasionally.
For the Sriracha Whiskey BBQ Sauce
- Grab a mixing bowl and whisk together the ketchup, brown sugar, Sriracha, hot honey, Maple Whiskey, and Worcestershire sauce.
- Once the pork belly is crisp to your liking and reaches an internal temperature of at least, 165 degrees F pull them off and place in an aluminum pan or baking dish. Add the sauce and sprinkle a little more bbq rub in too.
- Next sprinkle the entire top of the dish with more brown sugar. If you want to you can add a couple pads of butter but not necessary either. Cover with foil.
- Place back in the smoker and cook at 275 degrees F for about another 1-1.5 hours or until hot throughout and sauce is thickened to your liking. The internal temperature of the pork should be at least 195-205 degrees.