Pork
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Birria Burnt Pork Belly Ends
Prep
cook
total
Ingredients
- 4–5 lb skinless pork belly, trimmed, 1 to 1.5 inch cubes (larger if desired)
- 2–3 packets Spanglish Asadero Birria seasoning
- 1-2 bottles Spanglish Asadero Birria Sauce
Optional supplemental base:
- 1–2 tsp extra kosher salt (for added saltiness if desired)
- 1–2 tbsp brown sugar (for extra BBQ sweetness)
- Neutral oil as binder
Birria
Directions
- Trim and cube pork belly as usual, remove skin, cube into 1 to 1.5 inch pieces. Optionally coat with avocado oil as a binder.
*Pro tip: (score the fat cap in diamond pattern)
- Sprinkle Spanglish Birria Seasoning evenly on all sides. Add additional salt/brown sugar if preferred. Allow meat to rest about 20 minutes.
- Preheat smoker to 250°F and smoke for approximately 2 to 3 hours until fat renders and bark is formed.
- Once bark is set, transfer burnt ends into a foil pan. Add in your Spanglish Asadero Birria Sauce and completely coat each burnt end.
- Cover pan and transfer back to smoker for approximately 1.5 to 2 hours or until internal temperature reaches 203°F to 205°F (this is where the burnt ends will melt in your hand).
- Carefully remove cover and watch out for steam. Let it sit in smoker for 20 to 30 minutes uncovered to allow sauce to reduce and caramelize. Toss to ensure each side is coated.
- From here on feel free to serve in tacos or however your heart desires!
