- 2 pounds of pork belly
- 1 cup of your favorite BBQ rub
- 8 oz of mustard
- 1 cup of BBQ sauce
- 1 ripe pineapple, peeled and cored
- 1/4 cup of brown sugar (optional)
- 2 tablespoons of butter (optional)
- Fresh cilantro (optional, for garnish)
- Preheat your smoker to 225-250°F (120°C). Use a fruitwood like apple or cherry for a sweet and smoky flavor.
- Cut the pork belly into bite-sized cubes, about 1 inch in size. Place the cubes in a large bowl and generously coat them with the mustard and then the BBQ rub, ensuring each piece is well-seasoned.
- Arrange the seasoned pork belly cubes on a wire rack or directly on the smoker grates. Smoke the pork belly for 2.5 to 3 hours, or until it reaches an internal temperature of 165°F.
- While the pork belly is smoking, prepare the pineapple. Add the pineapple to the smoker after 90 minutes.
- Once the pork belly reaches the desired temperature, remove it from the smoker and place it in a large aluminum foil pan. Pour the BBQ sauce over the pork belly, ensuring each piece is coated. Add the smoked pineapple chunks to the pan and gently mix everything together. (Add sugar and butter if desired)
- Cover the pan with aluminum foil and return it to the smoker. Increase the temperature to 275-300°F and continue cooking for another 1.5 to 2 hours, or until the pork belly is tender and the BBQ sauce has thickened and caramelized.
- Remove the pan from the smoker and let the pork belly burnt ends rest for a few minutes. Sprinkle with fresh cilantro for added freshness and serve hot.
These Smoked Pork Belly Burnt Ends with Pineapple are a true delight, with tender, smoky pork belly cubes coated in a sweet and tangy BBQ glaze infused with caramelized pineapple goodness. They make a fantastic appetizer or a centerpiece for your BBQ feast. Enjoy the irresistible combination of flavors and the melt-in-your-mouth texture of these mouthwatering burnt ends.