Cheerwine Pork Belly Burnt Ends - The Local Palate
The crispy exterior, smokey interior, and sweet Cheerwine sauce make this pork belly the bite of your summer cookouts.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thelocalpalate.com.
Ingredients
- 3lb Center cut Pork Belly skin off
- 1 cup of your favorite barbecue rub
- 16 oz Cheerwine Barbecue Sauce
- 1 bunch of slice scallions
- 1 can or 12oz of Cheerwine Soda
- 3⁄4 Cup Granulated Sugar
- 1⁄4 Cup Molasses
- 2 Tablespoons of Red Wine Vinegar
- 1 teaspoon Kosher Salt
- 1 teaspoon Hickory Liquid Smoke
- 1⁄2 teaspoon Crushed Red Pepper Flake
- 1⁄2 teaspoon Gound cayenne Pepper
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