Pork Belly Burnt Ends

Step 1

Fire up your Pit Boss Platinum Series Lockhart and preheat to 225°F. If using a gas or charcoal grill, set it up for low, indirect heat.

Step 2

Cut pork belly into 2-inch cubes and place into a large mixing bowl.

Step 3

Drizzle olive oil over pork belly, then generously season with Blackened Sriracha.

Step 4

Transfer seasoned pork belly to a wire rack and place on the grill grate. Cook for 3 hours.

Step 5

Remove the pork belly from the wire rack and transfer into a foil-lined aluminum pan or disposable foil pan.

Step 6

Whisk together BBQ sauce, melted butter, and honey, then pour mixture over pork.

Step 7

Toss to coat, then cover the pan with aluminum foil and return to the grill rack.

Step 8

Cook for another 1 to 1 ½ hours, until the internal temperature reaches 200° F.

Step 9

Remove the foil, transfer pork belly to a cast iron skillet and place in the center of the grill.

Step 10

Open the sear slide and continue cooking for another 5 to 7 minutes, turning halfway, to crisp up the pork.

Step 11

Remove pork belly from the grill, and serve warm.