Talk about a delicious mouthful with @meat.therapy
Maple Bourbon Glaze Ingredients:
¾ cup light brown sugar
½ cup brown sugar
½ cup bourbon
¼ cup molasses
Maple Bourbon Syrup Ingredients:
1 cup Grade A maple syrup
¼ cup bourbon
2 TBSP European style cream butter
Put it all Together:
1. Start by cubbing up your pork belly into 1x1 cubes. Season all sides with your favorite BBQ rub and place the cubes on a baking rack. Place into the smoker at 275° with a lighter smoking wood/pellet like apple or cherry. Spritz with a 50/50 mix of apple cider vinegar and water when the meat looks dry.
2. Start on the glaze once the pork belly has been on for 2 hours. Combine all ingredients into a medium sized sauce pan over medium-high heat. Bring the glaze to a boil. Reduce your heat to allow the glaze to simmer for 10 minutes. Pull and set to the side.
3. Once the pork belly reaches an internal temperature of 195° place the cubes into a foil pan. Hit them with more of your BBQ rub and then drop in the Bourbon Maple Glaze. Toss the cubes around making sure all sides are well coated. Leave the burnt ends in the foil pan and place back into the smoker for 30 minutes to an hour.
4. Soon after the burnt ends go back in the smoker to finish, start your Maple Bourbon Syrup. Combine all your ingredients into a small saucepan. Place saucepan directly on the grates of your smoker stirring every 15 minutes until the pork belly is done (smashes like in the video)
5. Time to build those delicious sliders! Grab those mini waffles you made and lay down a bed of pickled onions on the bottom waffle (see quick pickle onion recipe in one of my previous post). Throw down 3 or 4 of those pork belly burnt ends on top of the onions, cover it up with the top waffle, drizzle on the Maple Bourbon Syrup and DEVOUR!!
Comments