If you’re looking for the ultimate smoky barbecue experience, pork belly burnt ends are an absolute must-try. These delicious meat cubes are a rich, melt-in-your-mouth delicacy packed with sweet, savory, and smoky flavors. Traditionally made from beef brisket, this pork belly version offers a rich, juicy alternative that’s just as satisfying. With a three-step cooking process involving slow smoking, rendering, and a final barbecue glaze, these pork belly burnt ends are a true showstopper at any barbecue gathering. This recipe is inspired by classic burnt ends but with a unique twist using authentic barbecue rubs and sauces. Whether you’re hosting a backyard barbecue or feeding a crowd, these tender bites are bound to impress.
Ingredients for Perfect Pork Belly Burnt Ends
To achieve that rich flavor and irresistible texture, you’ll need the following ingredients:
Meat: 6 pounds pork belly, cut into 1-inch cubes for even cooking.
Seasoning and Sweeteners: ½ cup barbecue dry rub (Choose a smoky blend like Old Arthur’s® Smokestack for maximum flavor), 1 cup packed dark brown sugar for a deep caramelized sweetness, 1 cup honey to enhance sweetness and add a sticky glaze, ½ cup butter, sliced into small pats for richness and added moisture.
Liquids and Sauces: 1 (20-ounce) bottle barbecue sauce (Old Arthur’s® recommended) for a bold, smoky finish, ½ cup apple juice to tenderize the pork and balance the smoky flavors, ½ cup apple jam for a fruity, tangy layer of flavor.
Wood for Smoking: Fruit wood or other wood pieces for a fragrant, flavorful smoke.
How To Make Smoky Pork Belly Burnt Ends
Achieving perfect pork belly burnt ends requires patience, but the results are well worth it. Follow these steps to create this barbecue masterpiece.
Step 1: Prepare the Smoker
Preheat your smoker to 235°F (113°C) to ensure low and slow cooking. Add your chosen wood pieces (such as apple, cherry, or hickory) once the smoker reaches the desired temperature.
Step 2: Season the Pork Belly
In a large mixing bowl, toss your pork belly cubes with ¼ cup of the dry rub. Mix thoroughly to ensure each piece is evenly coated. Arrange the seasoned pork belly pieces on a wire mesh baking tray, spacing them out so they don’t touch. This ensures they cook evenly and develop a delicious bark.
Step 3: First Smoking Stage
Place the baking tray in the smoker and cook for 3 ½ hours at a consistent temperature between 235°F and 250°F (113-121°C). Add more wood as needed to maintain a steady stream of smoke throughout this phase.
Step 4: Braise the Pork Belly
After 3 ½ hours, remove the pork belly from the smoker. Transfer the pieces to an aluminum foil pan, spreading them evenly in a single layer. Sprinkle brown sugar, drizzle honey, add butter pats, and pour ½ cup barbecue sauce, apple juice, and apple jam over the pork belly. Sprinkle the remaining dry rub evenly across the top for an extra flavor boost. Cover the pan tightly with aluminum foil to lock in moisture.
Step 5: Second Smoking Stage
Return the foil-covered pan to the smoker and cook for an additional 2 hours at 250°F (121°C).
Step 6: Final Glazing
Remove the pork belly from the smoker and carefully transfer the pieces to a clean aluminum foil pan, discarding the old pan and liquid. Drizzle the remaining barbecue sauce over the top for a sticky, sweet finish. Return the new pan to the smoker, uncovered, and cook for another 15 to 20 minutes until the sauce thickens and becomes tacky. Avoid overcooking to maintain the desired “melt-in-your-mouth” texture.
Step 7: Serve and Enjoy
Remove the pork belly burnt ends from the smoker and serve immediately. These sweet, smoky bites are perfect as a main course or party appetizer.
Pro Tips for the Best Pork Belly Burnt Ends
Wood Choice Matters: Fruit woods like apple or cherry add a subtle sweetness that enhances pork’s natural flavor.
Don’t Rush the Process: Maintaining a steady temperature during each phase ensures tender, juicy meat with a rich, smoky flavor.
Use Quality Sauce: Opt for a bold, smoky barbecue sauce with natural sweetness to achieve the perfect glaze.
Space the Pork Pieces: Avoid crowding the pork belly pieces on the tray to ensure even cooking and proper smoke penetration.
FAQs About Pork Belly Burnt Ends
Q: Can I make pork belly burnt ends without a smoker?
A: Yes! While a smoker delivers the best flavor, you can achieve great results in an oven by roasting the pork belly on a wire rack at a low temperature. Use liquid smoke to add that signature smoky flavor.
Q: How do I store leftover pork belly burnt ends?
A: Store cooled burnt ends in an airtight container in the refrigerator for up to 4 days. Reheat in an oven at 300°F (150°C) for 15-20 minutes to maintain tenderness.
Q: What sides go best with pork belly burnt ends?
A: Classic barbecue sides like coleslaw, baked beans, cornbread, and pickles pair perfectly with the rich flavors of pork belly burnt ends.
Simple Pork Belly Burnt Ends Recipe
If you’re looking for the ultimate smoky barbecue experience, pork belly burnt ends are an absolute must-try. These delicious meat cubes are a rich, melt-in-your-mouth delicacy packed with sweet, savory, and smoky flavors. Traditionally made from beef brisket, this pork belly version offers a rich, juicy alternative that’s just as satisfying. With a three-step cooking process involving slow smoking, rendering, and a final barbecue glaze, these pork belly burnt ends are a true showstopper at any barbecue gathering. This recipe is inspired by classic burnt ends but with a unique twist using authentic barbecue rubs and sauces. Whether you’re hosting a backyard barbecue or feeding a crowd, these tender bites are bound to impress.
Prep Time: 30 mins
Cook Time: 5 hrs 30 mins
Total Time: 6 hrs
Servings: 24
Ingredients
6 pounds pork belly, cut into 1-inch squares
½ cup barbecue dry rub (divided)
1 cup packed dark brown sugar
1 cup honey
½ cup butter, sliced into pats
1 (20-ounce) bottle barbecue sauce (divided)
½ cup apple juice
½ cup apple jam
Fruit wood or other wood pieces
Instructions
Preheat your smoker to 235°F (113°C). Add wood pieces once the smoker reaches the correct temperature.
Place pork belly pieces in a large bowl and toss with ¼ cup dry rub until evenly coated. Arrange pieces on a wire rack with space between each piece.
Smoke for 3 ½ hours at 235°F to 250°F (113-121°C). Add wood as needed for continuous smoke.
Transfer pork belly to an aluminum foil pan. Sprinkle brown sugar, drizzle honey, add butter, ½ cup barbecue sauce, apple juice, apple jam, and remaining dry rub. Cover with foil.
Return to the smoker for 2 hours at 250°F (121°C).
Remove foil, discard liquid, and transfer pork to a clean pan. Drizzle remaining barbecue sauce over the top. Smoke uncovered for 15-20 minutes until sauce becomes tacky.
Serve immediately.
Nutrition Facts (per serving):
Calories: 371 | Fat: 20g | Carbs: 35g | Protein: 14g
