I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Pork Belly Burnt Ends Burrito
...in your mind.
You must accept cookies to see this video.
Pork Belly Burnt Ends Burrito

Pork Belly Burnt Ends Burrito

Makes 3-4 burritos

Ingredients

PORK BELLY

  • 2.5 pound piece of pork belly, skin removed
  • Cholula hot sauce
  • Approximately 3 tablespoons of your favorite rub - I used 'Doug's Dust' from my friend Doug Scheidin
  • 1/2 cup bbq sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons apricot jam
  • 3 tablespoons hot honey

JALAPENOS

  • 1 cup apple cider vinegar
  • 1/4 cup water
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 12 jalapenos, stems removed and sliced into 1/8-1/4 inch rings (leave the seeds in)

BURRITO

‍

Directions

PORK BELLY

  1. Cut the pork into approximately 1" x 1" pieces
  2. Toss with some of the cholula, then season well with the rub
  3. Put on a wire rack, then onto the smoker
  4. While they smoke, combine the bbq sauce, brown sugar, apricot jam and hot honey - mix well
  5. When the pork reads about 190 degrees, remove from the smoker and put into a cast iron pan
  6. Toss well with the bbq sauce mix, then put back on the smoker until they read 203-205 degrees, remove and build
  7. Tortilla, coleslaw, pork and finally a lot of the jalapenos - then roll up and get going

JALAPENOS

  1. Put everything but the jalapenos in a pot, bring to a boil over medium-high heat stirring occasionally, to dissolve the sugars - 2 to 3 minutes
  2. Add the jalapenos, bring the back to a boil and cook until it is syrupy and has reduced slightly - 6 to 7 minutes
  3. Remove from heat and let cool

BURRITO

  1. Build: Put some coleslaw on a tortilla, some pork belly pieces and finally the jalapenos - then roll up

‍

Restaurants