Peanut Butter & Jam Pork Belly Burnt Ends

Directions

1. Remove the skin of the pork belly and cube it into same size morsels
2. Add Magic dust by Lanes BBQ cover all sides of the pork cubes
3. In the smoker at 250f for 2 hrs

4. Glaze: Melt the butter and incorporate the brown sugar until fully dissolved, add the whiskey and mix until the alcohol evaporates. Add jam and peanut butter and mix well in a medium fire until you have a good consistency.

5. After 2 hours of smoke place the pork in a foil tray, add the glaze and cover with aluminium foil. Back into the smoker for 2 more hours.
6. Mix the pork ends with the glaze and remove the covering foil and back in the smoker at a slightly higher temperature 275f for 10-15 minutes
7. Let them rest for 20 mins and serve!!!