Smoked Pork Belly Burnt Ends with Honey Bourbon Glaze

Serves

6-8 as an appetizer

Ingredients

Pork Belly Burnt Ends

• 2 lbs Flying B Bar Ranch Natural Heritage Pork Belly
• 1 lb Flying B Bar Ranch Natural Heritage Bacon
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tbsp brown sugar

Honey Bourbon Glaze

• ¼ cup honey
• ¼ cup bourbon
• 2 tbsp butter
• ¼ cup brown sugar

Instructions

Prepare the Pork Belly

1. Preheat smoker to 250°F.
2. Cut pork belly into 1½-inch cubes.
3. Combine salt, pepper, paprika, garlic powder, onion powder, and brown sugar.
4. Toss pork belly cubes in seasoning mixture.

Wrap with Bacon

1. Cut bacon strips in half.
2. Wrap each pork belly cube with a half strip of bacon.
3. Secure with a toothpick if needed.
4. Arrange on smoker grates with space between each piece.

First Smoke

1. Smoke at 250°F for 2½–3 hours.
2. Allow the bacon to render and the pork belly to develop a rich mahogany bark.
3. Optional: lightly spritz with apple juice every hour.

Glaze and Tenderize

1. Transfer the bacon-wrapped pork belly bites to a foil pan.
2. Add:
   • Honey
   • Bourbon
   • Butter
   • Brown sugar
3. Toss gently until coated.
4. Cover tightly with foil.
5. Return to smoker for 1½ hours.

Finish the Burnt Ends

1. Remove foil.
2. Stir carefully to coat in glaze.
3. Continue smoking uncovered for 30–45 minutes.
4. Cook until the glaze becomes sticky, caramelized, and glossy.
5. The bacon should be fully rendered and slightly crisp around the edges.

Serve

Pile onto a wooden serving board and garnish with fresh thyme.

Serve with:

• Whole grain mustard
• Pickled onions
• Sharp white cheddar
• Toothpicks for easy serving