Maple Bourbon Pork Belly Burnt End Waffle Slider
@meat.therapy
Smoked Maple Bourbon Pork Belly Burnt End Waffle Sliders (heart eye emoji) Talk about a delicious mouthful with @meat.therapy
Ingredients:
Pork Belly Burnt Ends
- 1 slab pork belly
- BBQ rub of choice
- Apple cider vinegar and water, for spritzing
Maple Bourbon Glaze
- ¾ cup Grade A maple syrup
- ¼ cup molasses
- ½ cup light brown sugar
- ½ cup bourbon
Maple Bourbon Syrup
- 1 cup Grade A maple syrup
- ¼ cup bourbon
- 2 Tbsp European-style cream butter
Assembly:
Waffles
Pickled red onions
1. Start by cutting the pork belly into 1-inch cubes. Season on all sides with your favorite BBQ rub, then place on a wire rack.
2. Smoke at 275°F (135°C) with a lighter smoking wood/pellet, like apple or cherry, spritzing with a 1:1 mix of apple cider vinegar and water when the meat looks dry.
3. Once the pork belly has been on for 2 hours, make the maple bourbon glaze: Combine the light brown sugar, brown sugar, bourbon, and molasses in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 10 minutes. Remove from the heat and set aside.
4. Once the pork belly reaches an internal temperature of 195°F (90°C), transfer to a foil pan. Season with more BBQ rub, and then pour in the maple bourbon glaze, tossing the cubes around until all sides are well-coated. Place the pork belly burnt ends in the foil pan back in the smoker for 30-60 minutes.
5. Make the maple bourbon syrup: Combine the maple syrup, bourbon, and butter in a small saucepan. Place directly on the grates of the smoker, stirring every 15 minutes until the burnt ends are tender and can easily be smashed between your fingertips.
6. Time to build those delicious sliders! Grab those mini waffles and lay down a bed of pickled onions on the bottom waffle. Throw 3 or 4 of the pork belly burnt ends on top of the onions, cover it up with a top waffle, drizzle on the maple bourbon syrup, and DEVOUR!!
Smoked Maple Bourbon Pork Belly Burnt End Waffle Sliders (heart eye emoji) Talk about a delicious mouthful with @meat.therapy
Ingredients:
Pork Belly Burnt Ends
- 1 slab pork belly
- BBQ rub of choice
- Apple cider vinegar and water, for spritzing
Maple Bourbon Glaze
- ¾ cup Grade A maple syrup
- ¼ cup molasses
- ½ cup light brown sugar
- ½ cup bourbon
Maple Bourbon Syrup
- 1 cup Grade A maple syrup
- ¼ cup bourbon
- 2 Tbsp European-style cream butter
Assembly:
Waffles
Pickled red onions
1. Start by cutting the pork belly into 1-inch cubes. Season on all sides with your favorite BBQ rub, then place on a wire rack.
2. Smoke at 275°F (135°C) with a lighter smoking wood/pellet, like apple or cherry, spritzing with a 1:1 mix of apple cider vinegar and water when the meat looks dry.
3. Once the pork belly has been on for 2 hours, make the maple bourbon glaze: Combine the light brown sugar, brown sugar, bourbon, and molasses in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 10 minutes. Remove from the heat and set aside.
4. Once the pork belly reaches an internal temperature of 195°F (90°C), transfer to a foil pan. Season with more BBQ rub, and then pour in the maple bourbon glaze, tossing the cubes around until all sides are well-coated. Place the pork belly burnt ends in the foil pan back in the smoker for 30-60 minutes.
5. Make the maple bourbon syrup: Combine the maple syrup, bourbon, and butter in a small saucepan. Place directly on the grates of the smoker, stirring every 15 minutes until the burnt ends are tender and can easily be smashed between your fingertips.
6. Time to build those delicious sliders! Grab those mini waffles and lay down a bed of pickled onions on the bottom waffle. Throw 3 or 4 of the pork belly burnt ends on top of the onions, cover it up with a top waffle, drizzle on the maple bourbon syrup, and DEVOUR!!
