Burnt Ends Recipe
Smoked pork belly, Carolina Gold BB, red cabbage slaw, jalapeno, corn bread hoe cakes.
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Ingredients
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Pork Belly
Red Cabbage Slaw
Jalapeno
Corn Bread Hoe Cakes
Method
Smoking the Pork Belly
- 1
Prepare the pork belly
Rub the pork belly with the BBQ rub and let it rest for at least 1 hour in the refrigerator.
- 2
Smoke the pork belly
Preheat your smoker to 225°F (107°C) and smoke the pork belly for about 6 hours, or until it reaches an internal temperature of 195°F (90°C).
- 3
Create burnt ends
Cut the smoked pork belly into 1-inch cubes and toss them in Carolina Gold BBQ sauce. Return them to the smoker for an additional hour.
Making the Slaw
- 4
Combine ingredients
In a large bowl, combine the shredded red cabbage, grated carrot, apple cider vinegar, mayonnaise, sugar, salt, and black pepper. Toss until well mixed.
- 5
Chill
Refrigerate the slaw for at least 30 minutes before serving to allow the flavors to meld.
Making Corn Bread Hoe Cakes
- 6
Mix dry ingredients
In a bowl, whisk together cornmeal, flour, baking powder, sugar, and salt.
- 7
- 8
Combine and cook
Pour the wet ingredients into the dry ingredients and stir until just combined. Heat a skillet over medium heat, pour batter to form small cakes, and cook until golden brown on both sides.