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Pork Belly Burnt Ends Burrito
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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

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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

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