@meat.therapy

Smoked Maple Bourbon Pork Belly Burnt End Waffle Sliders (heart eye emoji) Talk about a delicious mouthful with @meat.therapy

Ingredients:
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

Assembly:
Waffles
Pickled red onions

1. 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.
2. 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. 3. 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.
4. 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.
5. Make the maple bourbon syrup: Combine the maple syrup, bourbon,...