Smoked Maple Bourbon Pork Belly Burnt End Waffle Sliders
This is the food you will be willing to eat for the rest of your life.
- 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
- Pickled red onions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!!
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