Jameson Orange BBQ Pork Belly Burnt Ends

• •3.5 lb skinless pork belly, cut into 1.5-inch cubes
• •0.5 cup brown sugar, divided
• •1.5 tablespoon kosher salt
• •1 tablespoon smoked paprika
• •1 tablespoon coarsely ground black pepper
• •1 teaspoon garlic powder
• •1 teaspoon onion powder
• •0.5 teaspoon ground dry mustard
• •0.3 teaspoon cayenne pepper
• •0.5 cup Jameson Orange Irish Whiskey
• •1 cup sweet and smoky barbecue sauce
• •3 tablespoon honey
• •2 tablespoon apple cider vinegar
• •1 teaspoon fresh orange zest
• •4 tablespoon unsalted butter, sliced into cubes

Instructions

1. 1

   Preheat your smoker or indirect grill to 250°F (121°C) using fruitwood such as apple, cherry, or pecan.

2. 2

   In a small bowl, combine half of the brown sugar (1/4 cup), kosher salt, smoked paprika, black pepper, garlic powder, onion powder, dry mustard, and cayenne pepper to make the dry rub.

3. 3

   Toss the pork belly cubes in the dry rub seasoning until every piece is evenly and generously coated on all sides.

4. 4

   Arrange the seasoned pork belly cubes on a wire cooling rack placed over a baking sheet, leaving at least 1/2 inch of space between each piece to ensure even smoke circulation.

5. 5

   Transfer the wire rack onto the smoker. Smoke for 2.5 to 3 hours, until the cubes develop a deep mahogany bark and reach an internal temperature of roughly 190°F (88°C).

6. 6

   While the pork smokes, prepare the glaze: In a small saucepan over medium heat, combine the Jameson Orange Irish Whiskey, barbecue sauce, remaining 1/4 cup brown sugar, honey, apple cider vinegar, and orange zest. Bring to a gentle simmer for 4 to 5 minutes to reduce slightly and burn off the harsh alcohol, then remove from heat.

7. 7

   Transfer the smoked pork belly cubes into a disposable aluminum half-pan. Dot the tops of the cubes with the unsalted butter pieces, then pour the warm Jameson Orange glaze evenly over the meat. Toss gently to coat.

8. 8

   Cover the pan tightly with aluminum foil and return it to the smoker at 250°F (121°C). Braise for 1.5 to 2 hours, or until the pork cubes are melt-in-your-mouth tender and probe with zero resistance (around 203°F–205°F).

9. 9

   Remove the foil cover, gently stir the cubes to coat them completely in the rendered juices and glaze, and let them cook uncovered in the smoker for an additional 15 to 20 minutes until the sauce caramelizes into a glossy, sticky glaze.

10. 10

    Remove from the smoker and let rest for 10 minutes before serving garnished with extra fresh orange zest if desired.

Chef's Tips

• 💡Cut the pork belly evenly to ensure consistent cooking and render time across all pieces.
• 💡Do not skip simmering the Jameson Orange glaze before adding it to the pan; this helps integrate the whiskey flavors and prevents an overpowering alcohol bite.
• 💡If you do not have a smoker, this recipe can be made in a standard oven at 250°F, adding 1/2 teaspoon of liquid smoke to the dry rub for smoky depth.