Pork Burnt Ends

This, apparently was a hit. We ran out fairly early. We started with a combined 14 or 15 pounds of pork combined (pork belly and pork tenderloin).

Pork Burnt Ends

1 Pork Belly (10 lbs)

Pork Tenderloin (5 lbs)

BBQ rub

BBQ sauce

The pork was rubbed with paprika, brown sugar and coarse salt. Rested overnight.

Smoked for 6 hours at 175F with a mix of apple wood and hickory

Diced and tossed with my BBQ rub then placed back in the smoker at 350 F until the pork started to render.

Drain the rendered fat, then tossed with my basic BBQ sauce, then smoked for about an hour.

I cannot be more precise about times as I had about 10 things on the go as the meal prep progressed. When it looked done, I removed it from the heat.