Old Arthur's Barbeque Pork Belly Burnt Ends: a mouthwatering delight that takes pork belly to new heights. Slow-cooked to perfection, these succulent cubes of pork belly are glazed with a tantalizing blend of sweet and savory flavors, creating a harmonious balance that will leave your guests craving more. Whether you're an experienced BBQ Pro or a food lover seeking a unique culinary experience, Old Arthur's Barbecue Sauce on Pork Belly Burnt Ends will ignite your taste buds and redefine your love for smoky, indulgent goodness.

Old Arthur's Candied Pork Belly Treat!

Properly candied pork belly is achieved through a 3-step cooking process:

1. Dry Rub and smoke the pork belly
2. Render the pork belly further in "braising sauce"
3. Candy the pork belly in Old Arthur's Barbecue Sauce

Ingredients

6 pounds Pork Belly, Cut into 1 inch cubes

1/2 cup Old Arthur's Smokestack Dry Rub

1 stick butter, sliced into pads

1 cup dark brown sugar

1 cup honey

20 ounces Old Arthur's Barbecue Sauce 1/2 cup apple juice

1/2 cup apple, or fig jam

1. Cube the pork belly into 1 inch squares. Place cubed pieces into a large mixing bowl.
2. Sprinkle on approximately half of the Old Arthur's Smokestack Dry Rub and then toss vigorously with hands to coat each piece.
3. Bring smoker to an internal temp of approximately 235 degrees. Use your favorite fruitwood, or hardwood to create the desired smoke once you have achieved target smoker temp.
4. Arange seasoned pork belly pieces evenly on a mesh grill basket, making sure pieces do not touch one another
5. Place tray into smoker for 3 hours at a temperature range between 235 and 250.
6. After approximately 3 hours, remove the tray from the smoker. Using your rubber gloves, carefully transfer each cube from the tray, into an aluminum foil pan. Arrange pieces so that they are uniform and level in the pan.
7. Distribute the brown sugar, butter, honey, jam, apple juice, the remaining Old Arthur's Smokestack Dry Rub, and 1/2 cup of Old Arthur's barbecue sauce.
8. Cover and seal the pan with aluminum foil. Return the pan to the heat of the smoker. Allow it to stay inside for 2 more
9. hours at a target temperature of 250 degrees.
10. After two hours is up, remove the pan from the smoker. Carefully remove foil lid, and then carefully transfer the individual pieces from this braising liquid, and into a new, clean foil pan. Discard the old pan and fluid.
11. Use the remaining Old Arthur's barbecue sauce to drizzle over these cubes once you have them transferred.
12. Place this new pan and cubes ( no lid) back into the heat of your smoker for approximately 10-15 more minutes to let the sauce get a little "tacky", but don't leave in too long, or you the pieces will dry up and harden!

Remove from smoker and enjoy immediately!

Yields: 6 pounds Servings: 20