Mesquite Bean Smoked Pork Belly Burnt Ends

Making Mesquite Bean Smoked pork belly burnt ends is an art form, and with the right tips and tricks, you can master it. First off, you want to make sure your pork belly is of a high quality - this will make all the difference in how your finished product turns out. Also, when cutting it into cubes, try to keep them around the same size so they cook evenly.

When seasoning your pork belly cubes, use a generous amount of seasoning for maximum flavor. Consider using different spices to enhance the taste of your dish - things like garlic powder, smoked paprika and Cappadona Ranch Chili Pequin Mesquite Bean Jelly really stand out. Finally, be sure to cook low and slow - this will help create that perfect crispiness on the outside while keeping the inside tender and juicy.

By following these tips and tricks, you'll be able to create delicious Mesquite Bean Smoked Pork Belly Burnt Ends that will have people coming back for more!

Mesquite Bean Smoked Pork Belly Burnt Ends

Ingredients

• 4-5 pounds pork belly
• 2-3 tablespoons olive oil
• 5 tablespoons of your favorite BBQ rub (ours is Dillo Dust from LaRue Tactical)
• 1 9oz Cappadona Ranch Chili Pequin Mesquite Bean Jelly 
• 4 tablespoons salted butter

Instructions:

• Trim off the skin and top layer of pure fat of the pork belly.  Cut the meat into 1 ½-inch cubes.
• Rub the meat with a drizzle of olive oil, generously sprinkle the rub over the meat, rubbing it in to cover each piece. 
• Arrange the pork belly cubes on a wire cooling and baking rack, then place on the smoker and smoke between 225°F and 250°F for 2 ½ to 3 hours until dark red and a nice bark starts to form.
• Meanwhile, on the stovetop in a medium size pan on medium heat, add in mesquite jelly and reduce with butter.
• When the pork belly is ready, Transfer the cubes to a disposable aluminum pan, pour the mesquite bean jelly reduction over the cubes, stirring to evenly coat the pork belly. 
• Cover with foil, then return the sauced pork belly to the smoker and cook for another 60 to 90 minutes, until the meat reaches 200°F to 205°F when a digital meat thermometer is inserted into the middle of one of the burnt ends or until a toothpick inserted into the burnt ends goes in and comes out easily.  
• Remove the foil and cook uncovered for another 15 minutes to let the sauce thicken up a bit, then remove the pork belly burnt ends from the smoker and serve.

Notes

• You can also finish off the recipe in an oven set to 205 degrees F.