Maple Bourbon Pork Belly Burnt Ends

For the Maple Bourbon Glaze:

• 1 cup maple syrup
• 1/2 cup bourbon
• 1/4 cup ketchup
• 2 tablespoons apple cider vinegar
• 2 tablespoons soy sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder

Instructions

Step 1: Prepare the Pork Belly

1. Preheat your smoker to 250°F (120°C). If you don’t have a smoker, you can use a grill set up for indirect cooking.
2. In a large bowl, combine the brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper.
3. Toss the pork belly cubes in olive oil, then coat them evenly with the spice mixture.
4. Place the seasoned pork belly cubes on a wire rack set over a baking sheet. This setup will allow the smoke to circulate around the meat evenly.

Step 2: Smoke the Pork Belly

1. Place the pork belly in the smoker and smoke for about 2.5 to 3 hours, or until the internal temperature reaches 190°F (88°C) and the meat is tender.
2. While the pork belly is smoking, prepare the maple bourbon glaze.

Step 3: Make the Maple Bourbon Glaze

1. In a medium saucepan, combine the maple syrup, bourbon, ketchup, apple cider vinegar, soy sauce, Dijon mustard, Worcestershire sauce, smoked paprika, black pepper, and garlic powder.
2. Bring the mixture to a simmer over medium heat, stirring occasionally.
3. Reduce the heat to low and let it simmer for about 15-20 minutes, or until the glaze has thickened slightly. Remove from heat and set aside.

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