Sous Vide Que Pork Belly Burnt Ends Sandwich on the Camp Chef SmokePro

Pork Belly Burnt Ends! We took one of the hottest bbq cooking trends and made it into an amazing sandwich! We cooked the pork belly sous vide at 155 for 6 hours, then cubed it up, tossed in some Runnin Wild Foods Pork Candy rub, and cooked on the Camp Chef SG 24 Pellet grill on Hi Smoke (220) for 2 hours, tossed in some Kings Hawaiian BBQ Sauce and put them back on the grill at 350 for 20 minutes. Turned out pretty awesome!

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