BBQ Rub for this recipe: Queen Bee – use that link for 10% off your order

Imagine tender pork belly, imparted with a subtle tea flavor, caramelized to perfection, and drenched in a sweet peach glaze. This dish is a game-changer for your cookout or big game party, and trust me, the wait is worth it. Perfect for any time of year, these burnt ends will have everyone coming back for seconds and thirds. Let’s dive into this unique and delicious recipe.

Let’s Prep

Before we start cooking, we need to get everything ready. Prepping is the key to a smooth cooking process and ensures that all the flavors meld together perfectly.

Ingredients:

• 5 lbs Pork Belly, cubed
• 8 TBSP Butter
• BBQ Rub / Seasoning
• 32 oz Sweet Tea
• 29 oz Can Sliced Peaches
• 1/3 C Brown Sugar
• 4 oz Honey
• 1/2 C Peach Syrup / juice

Preparation Steps:

1. Cube the Pork Belly: Start by slicing your pork belly into 1-inch cubes. This size is perfect for creating those mouthwatering burnt ends that are crispy on the outside and melt-in-your-mouth tender on the inside.
2. Season Generously: Coat the pork belly cubes liberally with your favorite BBQ rub. Don’t be shy – you want those flavors to penetrate deep into the meat.
3. Prepare the Sweet Tea: Pour the sweet tea into a heat-safe container. This will go on the smoker with the pork belly to absorb some smoky flavor before being reduced into a delicious syrup.
4. Chop the Peaches (Optional): If you like a bit of texture in your burnt ends, roughly chop the peaches from the can, and set aside – these will go into your braising step later on in the cook.

Let’s Cook

Let’s make some burnt ends!

This process is all about patience and letting the flavors develop slowly. Here’s how to achieve the perfect sweet tea pork belly burnt ends.

Cooking Steps:

1. Preheat Your Smoker: Set your smoker to 250°F. This low and slow cooking method is essential for rendering the fat and achieving that perfect texture.
2. Smoke the Pork Belly: Place the seasoned pork belly cubes on the smoker and let them smoke for 2.5 hours. This is where the magic begins – the smoke infuses the meat with incredible flavor.
3. Add the Sweet Tea: Place the sweet tea container on the smoker alongside the pork belly. This allows the tea to reduce slightly and pick up some smoky goodness.
4. Prepare the Sauce: After 2.5 hours, remove the pork belly from the smoker and transfer the cubes to an aluminum pan. Take the sweet tea off the smoker and bring it to a boil on the stove, reducing it by about 50%. This should take around 5-10 minutes.
5. Combine Ingredients: In the aluminum pan with the pork belly, add the reduced sweet tea, 1 stick of butter cut into pats, chopped peaches (if using), and brown sugar. Stir to combine all these wonderful ingredients, then cover the pan tightly with foil.
6. Return to the Smoker: Place the covered pan back on the smoker for another 2 hours. This step is crucial for tenderizing the pork belly and allowing all the flavors to meld together.
7. Firm Up the Burnt Ends: After 2 hours, remove the foil and drain the liquid from the pan. Place the pan back on the smoker for an additional 30 minutes. This helps to firm up the burnt ends and create a beautiful crust.
8. Prepare the Glaze: Mix the honey and peach syrup together to create a luscious glaze. Place it on the smoker for about 10 minutes to warm and combine.

Let’s Eat

Finally, it’s time to enjoy the fruits of your labor. Serving these sweet tea pork belly burnt ends is a moment to savor.

• Toss in the Glaze: Remove the pork belly from the smoker and toss the pieces in the peach-honey glaze. Make sure each piece is well-coated and glistening with that sweet, sticky goodness.
• Serve and Enjoy: Plate up these delicious burnt ends and get ready to dig in. The subtle tea flavor combined with the sweetness of the peaches and honey creates an unforgettable taste experience.

Sweet tea pork belly burnt ends are incredibly versatile. Whether you’re hosting a summer barbecue, a cozy winter gathering, or a game day feast, these burnt ends will be a hit. The subtle tea flavor adds a unique twist that sets these apart from traditional BBQ dishes. The sweet, caramelized exterior gives way to a tender, juicy interior that’s simply irresistible.

Tips for the Best Burnt Ends

1. Choose Quality Pork Belly: The quality of your pork belly will greatly impact the final result. Look for well-marbled pork belly for the best texture and flavor.
2. Be Generous with Seasoning: Don’t skimp on the BBQ rub. A good seasoning base is crucial for flavor.
3. Monitor the Smoker Temperature: Keeping a consistent temperature is key to ensuring even cooking and perfect texture.
4. Patience is Key: Don’t rush the process. Allowing the pork belly to cook low and slow is what makes these burnt ends so tender and flavorful.

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Sweet Tea Pork Belly Burnt Ends

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Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 6 hours hours

Total Time: 15 minutes minutes

Servings: 30

Calories: 464kcal

Ingredients

• 5 lbs Pork Belly cubed
• 8 TBSP Butter
• BBQ Rub / Seasoning
• 32 oz Sweet Tea
• 29 oz Can Sliced Peaches
• 1/3 C Brown Sugar
• 4 oz Honey
• 1/2 C Peach Syrup / juice

Instructions

• Preheat smoker to 250F
• Slice pork belly into cubes about 1" x 1"
• Season and coat liberally with your favorite BBQ Rub
• Place on smoker for 2.5 hours
• Add Sweet Tea to a heat safe container and place on smoker as well to reduce/ flavor
• Remove pork belly and put into aluminum pan
• Remove Sweet Tea from smoker and bring to boil to reduce by 50% (5-10 minutes)
• Add 1 stick butter cut into pats, chopped peaches (optional), brown sugar and sweet tea. Cover pan in foil tightly, and place back in smoker for 2 hours
• Remove foil from pan, and drain out liquid in the pan, place back on smoker for 30 minutes to firm up
• Mix together honey and peach syrup to make glaze – place in smoker for 10 minutes to combine
• Remove pork belly and glaze from smoker. Toss pork belly bites in Peach/Honey glaze. Serve and enjoy.

Nutrition

Calories: 464kcal | Carbohydrates: 18g | Protein: 7g | Fat: 40g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 60mg | Potassium: 185mg | Fiber: 0.5g | Sugar: 15g | Vitamin A: 97IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg