After the first time I tried to make these Pork Belly Burnt Ends on the Big Green Egg I’ve never looked back. They are deliciously moist and loaded with flavor. However, be careful because once they are plated, the burnt ends will disappear fast!
How to Set up the Big Green Egg for Pork Belly Burnt Ends (Or Kamado Joe)
These delicious pork belly burnt ends are cooked in the range of 225 to 250 degrees. Get the Big Green Egg fired up and dialed into 225 to 250 degrees. These are also cooked indirectly so make sure the plate setter or conv”egg”tor has also been inserted.
How to Prepare the Pork Belly Burnt Ends?
Pork belly burnt ends are super easy to prepare for the Big Green Egg. Start out by ensuring the skin has been cut off the pork belly. I recommend having the butcher do this as it is added weight and when purchasing pork belly you are in most cases paying by the pound, so might as well get a better bang for your buck!
Now that the pork belly is ready, start about by cutting it into cubes of about and 1 1/2″ by 1 1/2″.
Once complete, place the pork belly cubes in a bowl.
Drizzle with a little extra virgin olive oil and give the cubes a quick mix.
Liberally add an even coat of Dizzy Dust by Dizzy Pig to the cubes while mixing to get them evenly coated.
How to Cook the Pork Belly Burnt Ends on the Big Green Egg?
Now that the pork belly burnt ends are prepared it is time to get them on the Big Green Egg (or Kamado Joe). Simply set them on the grate and close the lid with the ambient temperature of the Big Green Egg set around 225 – 250 degrees. From here, the pork belly cubes will cook for three hours.
After three hours is up it is time to pull the pork belly cubes. Place them directly in a tin foil pan and add about a 1/2 cup of your favorite BBQ sauce, 2 Tablespoons of butter & 2 Tablespoons of Honey. Give it a mix.
Cover the tin foil pan with tin foil and get it back on the Big Green Egg. From here they will be cooked until the internal temperature reaches about 202 degrees, which should take about an hour and a half.
After the pork belly burnt ends have reached an internal temperature of about 202 degrees pull the tin foil off the top of the foil pan. Continue to cook for about 10 – 15 minutes in which the sauce will thicken up a bit.
From here you are done. Pull the pork belly burnt ends, plate them and serve. Enjoy!
These Pork Belly Burnt Ends are deliciously nice, moist and loaded with flavor and once plated, they will surely disappear fast!
- 2 lbs Pork Belly (Cubed at about 1 1/2")
- 2 Tablespoons Extra Virgin Olive Oil (Just enough to lightly coat the pork belly)
- 1/2 Cup Dizzy Dust by Dizzy Pig (Coat evenly)
- 1/2 Cup BBQ Sauce (Any will work, choose your favorite)
- 2 Tablespoons Butter
- 2 Tablespoons Honey
- Fire up the Big Green Egg, or Kamado Joe, and get it dialed into right around 225 degrees.
- This is an indirect cook so make sure the plate setter or conv"egg"tor is installed.
- Cut the pork belly into 1 1/2" cubers and place into a bowl.
- Drizzle with extra virgin olive oil and mix by hand.
- Season liberally and evenly with Dizzy Dust by Dizzy Pig.
- Once prepped, get them on the Big Green Egg or Kamado Joe and cook for about 3 hours.
- Pull and place in tin foil pan. Add your favorite BBQ sauce, honey and butter. Once complete mix everything together. Cover the foil pan with tin foil and place it back on the Big Green Egg.
- Continue to cook until the internal temperature is about 202 degrees which will take about and hour and a half. Once the internal temperature has been achieved, pull the tin foil cover and let it continue to cook which will thicken up the sauce (about 10-15 minutes).
- Once complete, pull from the Big Green Egg and serve!
Ben has a bachelor’s degree in construction engineering. When not constructing or remodeling X-Ray Rooms, Cardiovascular Labs, and Pharmacies, you can find him at home with wife and two daughters. Outside of family, He loves grilling and barbequing on his Big Green Egg and Blackstone Griddle, as well as working on projects around the house.
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