These pork belly burnt ends smoke skinless pork belly cubes until tender, then finish with a restrained barbecue glaze. Original Dust is added during the covered stage to reduce scorching during the longer smoke.
Make it with Original Desert Dust. Start with the amount listed, then taste before adding more.
Prepare smoker and pork. Set smoker to 250°F (120°C) with a modest amount of suitable smoking wood. Cut skinless pork belly into even 1 1/2-inch cubes. Toss with the teaspoon oil and place on a smoker-safe rack with gaps.
Smoke the cubes. Smoke uncovered about 2–2 1/2 hours until the outside has browned and some fat has rendered. Rotate the rack if your smoker has hot spots. Do not judge readiness from a dark surface alone.
Cover and tenderize. Transfer cubes to a small smoker-safe pan. Mix Original Dust with water and pour over; dot with butter. Cover tightly with foil and cook another 1–1 1/2 hours until a probe slides easily into the meat, often around 195–205°F (91–96°C).
Glaze gently. Carefully uncover away from your face. Spoon off excess rendered fat. Mix barbecue sauce with vinegar, toss through the cubes and return uncovered for 20–30 minutes until lightly tacky. Check often so the glaze does not burn.
Rest and serve. Rest 10 minutes and serve small portions. Tenderness needs more cooking than the 145°F (63°C) minimum plus 3-minute rest for whole pork; use both a thermometer and the easy-probe test. Discard excess pan fat safely after it cools.
Yield: 8 small servings. Cooking timing: 4–5 hours + 10 mins resting.
The Dust In This Recipe
The Original Desert Dust
$12.99
Make it with Original Desert Dust. Start with the amount listed, then taste before adding more.
✦The Date Is the DifferenceOrganic Coachella Valley dates bring sweetness, body and depth.
✦Smoky & EarthyA balanced all-purpose blend made for everyday cooking.
Yes. Buy skinless pork belly or have the butcher remove the rind. Skin can remain tough through this method and is not part of the intended tender cube texture.
ARE THESE THE SAME AS BRISKET BURNT ENDS?
No. They use pork belly, which has alternating layers of meat and fat. The name describes the smoked, glazed cube style; this recipe does not substitute for a brisket-point method.
WHY IS THE DUST ADDED LATER?
Original Dust contains dates. Adding it with liquid during the covered stage protects it from the long exposed smoking period. The barbecue sauce is also reserved for a short finishing stage.
HOW DO I KNOW THE FAT HAS RENDERED ENOUGH?
The cubes should feel tender and a probe should slide in with little resistance. Some soft fat remains because pork belly is naturally fatty. If the meat is tough, continue the covered stage and check again.
CAN I USE ANY BARBECUE SAUCE?
Choose a sauce you already enjoy and use the measured small amount. Very sweet sauces scorch more readily. Check its label for allergens, and remember it contributes salt and sweetness beyond the Dust.
CAN I DOUBLE THE RECIPE?
Use enough rack and pan space to keep the initial cubes separated, and keep the smoker temperature stable. A crowded pan changes rendering and glaze setting. Allow extra time and judge each batch by tenderness.
HOW SHOULD I STORE AND REHEAT LEFTOVERS?
Refrigerate within two hours, or one hour above 90°F (32°C), in shallow containers at 40°F (4°C) or colder. Use within 3–4 days and reheat covered to 165°F (74°C), then uncover briefly to set the glaze. Freeze promptly for up to two months for best quality.
Chili lime pepitas get their crunch from a gentle roast and a brief return to the oven after seasoning. Let the seeds cool completely before judging the texture.
