Nashville Hot Pork Belly Burnt Ends
  1. Cube pork belly into 1.5 x 1.5 inch cubes then brine in buttermilk, pickle juice and ¼ cup Nashville Hot Seasoning.

  2. Remove pork belly from brine then season the outside with SPG and a light coating of BBQ rub.

  3. Smoke the pork belly at 250°F for 3 hours using cherry or apple wood.

  4. Melt 1 stick of butter then add ¼ cup Nashville Hot Seasoning + 1 tbsp brown sugar and mix

  5. Remove pork belly from the smoker then place in an aluminum foil pan then pour the butter over top of the pork belly then cover with aluminum foil.

  6. Place the tray back on the smoker for another hour.

  7. Remove pork belly once it reaches an internal temperature of 200°F.

  8. Assemble the sandwich: Mayo on the bottom bun, pickles, pork belly, coleslaw, Nashville hot juices from the pan, top bun.

  9. Serve warm and enjoy!

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍖Barbecue

Cuisine🇺🇸American

Occasions🍗Barbecue🎊Party

Season🔁Year-round

DifficultyMedium ⏰ 4h

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