SMOKED AND GRILLED PORK BELLY BURNT ENDS

Pork belly is tremendous on the smoker or grill, and turning it into burnt ends is a delicacy for any occasion.

5 pounds of pork belly 2 tablespoons olive oil 2 tablespoons of preferred pork rub seasoning (or substitute with an equal mixture of kosher salt, garlic powder and ground black pepper) 1 cup apple cider vinegar

2 cups barbecue sauce

On the smoker: Prepare the smoker with preferred wood (I recommend hickory, oak or pecan) and get it to 300 degrees. While doing this, allow the pork belly to rest about 30 minutes at room temperature. There is no need to remove any of the fat.

Rub the pork belly down with the olive oil on both sides to act as a binder, and apply the seasoning generously to all sides of the meat.

Place the meat in the smoker, close it, and cook it until the meat reaches an internal temperature of 200 degrees (about 3 hours). Spray the meat with a mist of apple cider vinegar every 30 minutes. Once done, allow pork belly to rest for 15 minutes. While it rests, turn on the broiler. Cut pork belly into 1-inch cubes and place on a large, deep baking sheet or roaster. Add barbecue sauce, mix and spread the meat and sauce into an even layer. Broil the meat for approximately 10 minutes, until slightly charred and crispy.

On the grill: Prep the belly the same as you would in the smoker. Set up the grill for indirect cooking with the charcoal to one side or the gas burners set to one side to establish a hot and cool zone. The grill should be approximately 400-450 degrees with the lid closed.

Place the pork belly on the cool side and close the lid. After 30 minutes, spritz the pork belly with apple cider vinegar and rotate it 180 degrees. Close and continue cooking. It should reach an internal temperature of 200 degrees in about 30 minutes.

Once done, allow pork belly to rest for 15 minutes. Then cut the meat into 1-inch cubes and place them in an aluminum pan. Add the barbecue sauce, mix and spread out the meat an sauce into an even layer. Place the pan on the grill and cook for 10 minutes with the lid closed.

Makes 10 servings