Pork Belly Burnt Ends
on Sep 02, 2024
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Pork Belly Burnt Ends are a BBQ game changer for anyone who loves bold, smoky flavors. These little bites of pork belly are smoked low and slow on the Traeger until they’re perfectly tender and packed with that irresistible BBQ goodness. Coated in a sweet and tangy BBQ sauce with just the right amount of honey, these burnt ends bring together everything you love about BBQ in one tasty bite.
Whether you’re firing up the smoker for a weekend cookout or just want to treat yourself to something extraordinary, these burnt ends are the perfect choice. Their crispy, caramelized edges, and tender, juicy centers make these things seriously addictive! Once you’ve had a taste, you’ll understand why these pork belly burnt ends are a must-have in your BBQ rotation!
Table of Contents
- 🤤 You Gotta Try These Pork Belly Burnt Ends!
- 🗒️ Ingredients for These Poor Man’s Burnt Ends
- 👨🍳 How to Make These Burnt Ends
- 😉 Pro Tips for Delicious Burnt Ends
- 🤔 Substituions and Variations
- 🥡 Storing and Reheating the Burnt Ends
- ❓ Questions? We Have Answers!
- 🐖 More BBQ Recipes
- CONNECT WITH A LICENSE TO GRILL!
- Pork Belly Burnt Ends Recipe
🤤 You Gotta Try These Pork Belly Burnt Ends!
- Flavor Explosion: Tangy BBQ sauce meets smoky spices and sweet honey for a flavor explosion that is sure to impress and have you reaching for more!
- Crowd Favorite: Perfect for gatherings and feeding a large crowd. One thing is for sure: everyone will be asking for the recipe!
- Easy to Make: Simple ingredients and straightforward steps make cooking a breeze.
- Customizable Heat: Add some hot sauce or red pepper flakes to spice things up, or keep it mild for everyone to enjoy. Replace the honey, either completely or partially, with brown sugar for more sweetness. The options are endless.
- Super Tender: Slow-cooked to juicy perfection, every bite melts in your mouth!
🗒️ Ingredients for These Poor Man’s Burnt Ends
To make these mouthwatering pork belly burnt ends, you’ll need just a few simple ingredients. Check out the recipe card below for a detailed overview of what you will need.
- Pork Belly: The star of the dish! A fatty and flavorful slab of meat that is perfectly tender and juicy when smoked.
- Pork Rub: Adds a blend of spices that infuses the pork with deep, savory notes and a hint of smokiness.
- BBQ Sauce: Brings in that sweet and tangy glaze that coats each piece, creating a sticky, flavorful crust.
- Honey: Adds a touch of sweetness that caramelizes to make these bites amazingly delicious!
- Butter: For an extra layer of richness and to help keep the pork belly moist and tender during smoking.
👨🍳 How to Make These Burnt Ends
Making these burnt ends is a straightforward process that transforms a simple cut of meat into something truly special. With just a few quick steps, you’ll turn pork belly into tender, smoky bites of BBQ heaven. Head down to the printable recipe card for a concise overview of the instructions.
- Prepare the Pork Belly: Trim away any excess fat or skin that was left behind by the butcher. Don’t remove too much fat, though!
- Slice it Up: Slice the pork belly into cubes. Aim for 1″ to 2″ cubes that are consistent in size for even cooking.
- Season Them: Toss the cube of pork belly into a large mixing bowl and coat them in the pork rub seasoning.
- Arrange and Smoke Them: Place the cubes of pork belly on a wire rack and throw them on the smoker.
- Sauce Them: Transfer the pork belly to a baking dish, pour in the BBQ sauce, and toss them to coat evenly. Place the butter on top and drizzle everything with the honey.
- Smoke Again: Place the baking dish back on the smoker and smoke until they are tender and juicy.
- All Done: Remove the pork belly burnt ends from the smoker and discard any juices at the bottom of the pan. Serve them up and enjoy!
😉 Pro Tips for Delicious Burnt Ends
- Trim the Fat Wisely: Leave enough fat on the pork belly to keep it moist, but trim off any tough or excessively thick pieces to avoid chewy bites.
- Use a Wire Rack: Placing the pork belly cubes on a wire rack allows for even smoke circulation and helps develop that perfect, crispy crust before saucing the burnt ends.
- Low and Slow: Keep your smoker temperature around 250°F to allow the fat to render slowly and the meat to absorb maximum smoky flavor.
- Spritz: For extra moisture and flavor, spritz the pork belly with a mix of apple juice and apple cider vinegar every 30-45 minutes while it cooks. This will help to keep things moist while the pork belly smokes.
- Rest Before Serving: Let the burnt ends rest for a few minutes after cooking to allow the juices to settle, making them even more tender and flavorful.
- Customize the Flavor: Be creative and experiment with different flavors. Add brown sugar, use your favorite BBQ sauce, or throw in a few dashes of hot sauce. The options are endless!
🤔 Substituions and Variations
- Spice It Up: Add cayenne pepper, chipotle powder, or a spicy BBQ sauce for an extra kick of heat.
- Sweeten the Deal: Swap out honey for maple syrup or brown sugar for a different kind of sweetness that adds a unique flavor to the burnt ends.
- Glaze Variations: Experiment with different sauces, like a mustard-based Carolina gold BBQ sauce or an Asian-inspired teriyaki glaze for a different twist.
- Smoky Enhancements: Try using different types of wood chips like applewood, hickory, or cherry for a unique smoky flavor that complements the pork belly.
- Top It Off: Finish the burnt ends with a sprinkle of crushed crispy onions or a dusting of crushed pork rinds to give the pork belly burnt ends a different texture.
🥡 Storing and Reheating the Burnt Ends
Store any leftovers in an airtight container in the fridge. They’ll stay good for up to 3-4 days. Ensure the burnt ends are completely cooled before sealing them in the container. If you want to keep them longer, they freeze well, too! Place them in a freezer-safe airtight container for up to 3 months. When you’re ready to enjoy them, let them thaw overnight in the fridge.
When reheating the burnt ends, the oven or air fryer are your best bets. Preheat your oven to 300°F, place the thawed burnt ends on a baking sheet, and cover them with aluminum foil to retain moisture. Heat for about 15-20 minutes or until they’re warmed through.
If you are using the air fryer, arrange the thawed burnt ends in the basket and set the air fryer to 250°F for 8-10 minutes.
If you’re in a hurry, the microwave works too. Place a portion of the burnt ends in a microwave-safe dish, cover it with a damp paper towel, and heat in 30-second intervals until warmed through.
Leftover Pork Belly Burnt Ends can also be repurposed into other dishes. Try chopping them up and using them as a topping for mac and cheese or incorporating them into a hearty and flavorful chili. Their smoky, flavorful punch can elevate many different meals!
❓ Questions? We Have Answers!
Yes, you can make them ahead of time! After cooking, allow the burnt ends to cool, then store them in an airtight container in the fridge for 3-4 days. Reheat them in the oven when you are ready to serve.
To keep the burnt ends moist, make sure to cook them low and slow at 250°F and cover them with foil during the final cooking stage after adding the sauce. Adding butter or a little extra honey can also help retain moisture.
You can make this recipe using the tip of a beef brisket. Cook the brisket until it reaches 190°F and then cube the point end of the brisket just like you would with the pork belly.
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Pork Belly Burnt Ends
Equipment
Instructions
- Trim any skin and excess fat from the pork belly. Be sure to remove any hard sections of fat but don't trim all of the fat off.
- Slice the pork belly into 1" to 2" cubes and toss the cubes of pork belly into a large mixing bowl. Pour the pork rub over the pork belly and mix thoroughly to coat each piece in seasoning.
- Arrange the pork belly cubes on a wire rack and place them on a smoker at 250°F for 2-3 hours or until the internal temperature of the pork reaches 180-190°F.
- Optional: Spritz the pork belly every 30 minutes to keep things moist. Use a 1:1 mixture of apple juice and apple cider vinegar.
- Remove the wire racks from the smoker and toss the pork belly into a baking dish. Pour in the BBQ sauce and mix well so that each piece is coated in sauce. Place in the pads of butter and pour the honey over the pork belly. For extra heat, add in some hot sauce or red pepper flakes.
- Cover the pan with foil and place it back on the smoker for 1-1½ hours or until the pork reaches an internal temperature of 205°F.
- Remove the pork belly burnt ends from the smoker and discard any excess liquid from the bottom of the pan.
Video
Notes
- Use a meat thermometer to monitor the pork while it smokes. The cooking time in the recipe card is just a guide, but ultimately, the temperature of the pork belly is what is important.
- Use a spritz, if you like, to keep things moist while the pork belly smokes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
