COWBOY COFFEE PORK BELLY BURNT ENDS
As it's name suggests, pork belly is cut from the belly of the pig and is a wonderful cut of meat with a high fat content produce oodles of flavour.
The subtle hint of coffee taste in our multi purpose rub is absolutely amazing with pork which is cooked low and slow for juicy, moist tenderness. Then when hit with that barbecue sauce at the end... powerful stuff. Guaranteed to wow your guests socks off.
Ingredients
- 1.5 kg pork belly cut into 1 inch cubes
- 1 tbsp hot sauce
- 3 tbsp Cowboy Coffee Multi Purpose Rub
- 300 g your favourite barbecue sauce
- 100 g honey
- 1 knob butter
- Apple juice in a spray bottle
Instructions
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Preheat the grill to 130C.
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Cut your pork belly into 1 inch cubes using a sharp knife.
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Coat all sides of the pork cubes in hot sauce. This will be used to help the rub stick and pack a bit of punch to the meat.
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Evenly cover all sides of your pork belly cubes in Cowboy Coffee multi purpose rub and allow to sit for a good 15 minutes to absorb the spicy flavours.
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Place the pork belly fat side down on the bottom shelf.
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Allow the pork belly to cook for 3 hours spraying every 45 minutes or so with apple juice to keep the meat moist. Take the meat off the grill when the internal temperature hits 87- 90C.
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Place the pork cubes in a large piece of tin foil and liberally pour over with barbecue sauce, a knob of butter and the honey ensuring all the meat is completely and evenly covered then close the foil into a foil packet to keep the heat in.
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Place the tray back in the grill for another hour until the sauce has caramelised and reduced down. Allow to cool for 15 minutes and then serve up to your eagerly awaiting guests!
