Maple Burnt Ends from @OverTheFireCooking

Ingredients

• 2 lb Pork Belly (skin left on, cut into 1‑inch cubes)
• 2 tbsp Bourbon (good quality, for seasoning)
• 2 tbsp Maple Syrup (pure grade A)
• 2 cloves Garlic (minced)
• 1 tsp Black Pepper (freshly ground)
• 1 tsp Salt (kosher or sea salt)
• 2 tbsp Unsalted Butter (softened)
• 2 tbsp Brown Sugar (packed)
• 1/4 cup Barbecue Sauce (your favorite brand)
• 2 tbsp Duck Fat (rendered, for glaze richness)
• 1 tbsp Maple Sugar (optional, for extra caramel note)

Instructions

1. Cube and Season Pork Belly

   Place the pork belly on a cutting board, remove the skin if desired later, and cut into 1‑inch cubes. In a large bowl combine pork cubes with bourbon, maple syrup, minced garlic, black pepper, and salt. Toss until evenly coated.

   Time: PT10M

2. Preheat Grill to Low Temperature

   Set up your Cowboy charcoal or electric grill for indirect cooking and preheat to 250°F (121°C). Allow the grill to stabilize before adding the meat.

   Time: PT15M

   Temperature: 250°F

3. Low‑and‑Slow Cook Pork Cubes

   Spread the seasoned pork cubes in a single layer on an aluminum tray lined with parchment. Place the tray on the grill away from direct heat. Close the lid and cook for about 2 hours, turning once halfway through, until the cubes are deeply caramelized but not burnt.

   Time: PT2H

   Temperature: 250°F

4. Remove Pork and Prepare Glaze

   Using tongs, transfer the pork cubes to a clean plate. In a small saucepan melt butter over medium heat, then stir in brown sugar, barbecue sauce, duck fat, maple syrup, and maple sugar. Cook, stirring constantly, for 3‑5 minutes until the mixture thickens and becomes glossy.

   Time: PT5M

   Temperature: Medium

5. Glaze and Finish Cooking

   Return the pork cubes to the tray, drizzle the hot glaze over them, and toss gently to coat. Place the tray back on the grill and continue cooking for another 1 hour 30 minutes, turning every 20 minutes, until the glaze sets and the cubes are a deep golden‑brown, candy‑like crust.

   Time: PT1H30M

   Temperature: 250°F

6. Cool, Remove Skin, and Serve

   Remove the tray from the grill and let the pork bites cool for 10 minutes. If you left the skin on, gently pull it away – it should release easily. Transfer the candied pork belly bites to a serving platter.

   Time: PT10M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

20 g

Fat

25 g

Fiber

0 g