🥭🔥 Mango-Habanero Glazed Pork Belly Burnt Ends

16 Sep 🥭🔥 Mango-Habanero Glazed Pork Belly Burnt Ends

Ingredients

• 3–4 lbs pork belly, skin removed, cut into 1½-inch cubes
• ¼ cup Three Little Pigs KC Spicy Honey Maple BBQ Rub
• ½ cup mango purée (fresh or frozen)
• 2 tbsp apple cider vinegar
• 1 tbsp minced habanero (adjust to heat preference)
• ½ cup Three Little Pigs Kansas City Competition BBQ Sauce

Directions

1. Season: Toss the pork belly cubes generously with Three Little Pigs Spicy Honey Maple Rub until coated. Let sit for 20–30 minutes while your smoker preheats.
2. Smoke: Set smoker to 250°F. Place pork belly cubes on a wire rack over a foil-lined pan. Smoke for about 2½ hours until lightly browned and rendered.
3. Glaze Prep: In a saucepan, combine mango purée, habanero, apple cider vinegar, and Three Little Pigs Kansas City Competition BBQ Style Sauce. Simmer for 5–7 minutes until slightly thickened.
4. Finish: Transfer pork belly cubes into an aluminum pan, pour the glaze over them, and toss to coat. Cover loosely with foil and return to smoker for 30–45 minutes until caramelized and sticky.
5. Serve: Garnish with diced fresh mango and chopped cilantro. Perfect for sliders or as an appetizer plate for game day.

Why It Works

• Fruit + Heat is trending in BBQ right now (think pineapple-jalapeño, cherry-chipotle).
• Pork belly burnt ends are “BBQ tapas” — perfect for watch parties.
• It highlights both your rubs and sauces in one memorable bite.

Chris Marks (CBBQE) Chief BBQ Expert Three Little Pigs Rubs & Sauces