why make this recipe
Smoked Pork Belly Burnt Ends are a treat for anyone who loves BBQ. The combination of rich, fatty pork belly with a glossy BBQ sauce creates an explosion of flavor in every bite. They are perfect for gatherings, impressing friends at cookouts, or simply enjoying a delicious meal at home. Plus, making burnt ends is a fun process that will make you feel like a true pitmaster!
how to make Smoked Pork Belly Burnt Ends
Ingredients:
- 3 lbs pork belly (skin removed, cut into 1.5-inch cubes)
- 1½ tbsp neutral oil (like avocado or canola)
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp onion powder
- 1½ tsp garlic powder
- 1 tsp kosher salt
- 1 tsp black pepper
- ½ tsp ground mustard
- ½ cup thick BBQ sauce (sweet and smoky preferred)
- 2 tbsp honey
- 2 tbsp brown sugar
- 2 tbsp butter
Directions:
- Preheat your smoker to 225°F using fruitwood or a mild hardwood like apple or cherry.
- In a large bowl, toss the pork belly cubes with the oil.
- In a separate bowl, mix together the brown sugar, smoked paprika, onion powder, garlic powder, salt, pepper, and ground mustard. Sprinkle the seasoning over the pork and toss to coat evenly.
- Arrange the pork belly cubes directly on the smoker grates, leaving space between each piece. Smoke for 2 hours, or until the pork has a dark, tacky bark and starts to render.
- Transfer the pork belly to a foil tray or disposable aluminum pan. Add the BBQ sauce, honey, brown sugar, and butter right on top of the pork — do not mix.
- Cover the tray tightly with foil, then return it to the smoker. Cook for another 30–45 minutes, or until the sauce is bubbling and the pork is tender.
- Uncover the tray and stir everything together. Let rest for 5 minutes before serving.
how to serve Smoked Pork Belly Burnt Ends
You can serve Smoked Pork Belly Burnt Ends as a main dish, alongside sides like coleslaw, baked beans, or cornbread. They are also fantastic on a sandwich or served on a platter for a party. Don’t forget to drizzle some extra BBQ sauce on top for that added flavor!
how to store Smoked Pork Belly Burnt Ends
To store leftover burnt ends, let them cool completely. Place them in an airtight container and refrigerate for up to 3 days. You can also freeze them for up to 3 months. When ready to eat, reheat in the oven or microwave until warmed through.
tips to make Smoked Pork Belly Burnt Ends
- Make sure to remove the skin from the pork belly for a better texture.
- Experiment with different types of wood for smoking to find your favorite flavor.
- Keep an eye on the temperature of your smoker—the lower and slower, the better!
variation
If you want to try something different, you can add more spices to the rub, such as cayenne pepper for heat or brown sugar for a sweeter taste. You can also try using different BBQ sauces or even a vinegar-based sauce for a tangy twist.
FAQs
What is the best wood for smoking pork belly?
Mild woods like apple or cherry are great for smoking pork belly, but you can also use hickory for a stronger flavor.
Can I make this recipe in the oven?
Yes, if you don’t have a smoker, you can make burnt ends in the oven. Use a baking dish at a low temperature and follow similar steps.
How can I tell when the pork belly is done?
The pork belly is done when it is tender and has a nice bark on the outside. It should be easy to pull apart with a fork.