Experience the unique flavors of Al Pastor Pork Belly Burnt Ends brought to life by Chef Tom on the Yoder Smokers YS640s Pellet Grill!
Al Pastor Pork Belly Burnt Ends
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
30
Prep Time
20 minutes
Cook Time
5 hours 30 minutes
Calories
607
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for a delicious fusion of barbecue flavors with this recipe for Al Pastor Pork Belly Burnt Ends!
Ingredients
- 6 lb skin-off pork belly
-
Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
-
Killer Hogs TX Brisket Rub
- 1 (3.5 oz) packages Achiote paste
- 6 tbsp (3.5 oz) chipotle chiles in adobo sauce (chiles and sauce)
- 3 tbsp orange juice
- 3 tbsp apple cider vinegar
-
1/4 cup Saica Sicilian Extra Virgin Olive Oil
-
1 cup Firebug Mild Grillin’ Sauce
- 1 cup diced pineapple
- 1/3 cup Al Pastor Marinade
For the Al Pastor Marinade: Yield = 1 1/4 cups
For the Al Pastor BBQ Sauce: Yield = 2 cups
Directions
- Preheat your Yoder Smokers YS640s Pellet Grill to 250ºF, set up for smoking.
- To prepare the Al Pastor Marinade, combine all ingredients in a blender or food processor. Process until smooth.
Method #1: Cube then Smoke
- Slice the pork belly into 2” cubes. Toss in Al Pastor marinade to coat generously. You won’t need all of the marinade for this recipe. You’ll use more in the Al Pastor BBQ Sauce, but save the rest for your next taco night. The marinade can be used on chicken, pork, fish and veggies before grilling.
- Season the cubed pork with Cattleman’s Grill 8 Second Ride Carne Asada Seasoning and Killer Hogs TX Brisket Rub on all sides.
- To make transferring the pork in/out of the smoker easier, load the cubed pork onto a wire jerky rack, spaced evenly. Transfer to the second shelf of the smoker.
- Smoke the pork until very tender, about 200ºF internal temperature, about 5 hours.
- Meanwhile, prepare the Al Pastor BBQ Sauce. Combine all ingredients in the Vitamix Blender and blend until smooth.
- Remove the rack of cubed pork belly from the grill. Place pork in a foil pan and toss with just enough Al Pastor BBQ Sauce to coat the surfaces. Spread the cubes out evenly and return to the grill. Cook another 30 minutes to tack up the sauce. Remove from the grill and serve with additional Al Pastor BBQ Sauce on the side.
Method #2: Smoke then Cube
- Generously coat the entire slab (or slabs) of pork belly in the Al Pastor marinade. You won’t need all of the marinade for this recipe. You’ll use more in the Al Pastor BBQ Sauce, but save the rest for your next taco night. The marinade can be used on chicken, pork, fish and veggies before grilling.
- Season the slab(s) of pork with Cattleman’s Grill 8 Second Ride Carne Asada Seasoning and Killer Hogs TX Brisket Rub on all sides.
- Transfer to the second shelf of the smoker.
- Smoke the pork until very tender, about 200ºF internal temperature, about 5 hours.
- Meanwhile, prepare the Al Pastor BBQ Sauce. Combine all ingredients in the Vitamix Blender and blend until smooth.
- Remove the pork belly from the grill. Slice into bite sized cubes. Place cubed pork in a foil pan and toss with just enough Al Pastor BBQ Sauce to coat the surfaces. Spread the cubes out evenly and return to the grill. Cook another 30 minutes to tack up the sauce. Remove from the grill and serve with additional Al Pastor BBQ Sauce on the side.
Nutrition
Nutrition
- Serving Size
- 3.45 oz
- per serving
- Calories
- 607
Amount/Serving
% Daily Value
- Carbs
- 1.9 grams
- Protein
- 10.8 grams
- Fat
- 61.3 grams
- Sodium
- 258 milligrams
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