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Close up of pork burnt ends stacked on a plate.
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Pork Belly Burnt Ends

These Pork Belly Burnt Ends are the ultimate BBQ treat—tender, juicy bites of pork belly slow-cooked to perfection, then coated in a rich, sweet BBQ glaze with a touch of honey for that irresistible caramelized finish. Smoky, flavorful, and with just the right balance of sweet and savory, these burnt ends are sure to be the star of any meal. Perfect for impressing guests at your next cookout or satisfying a craving for something truly delicious!
Prep Time10 minutes
Cook Time5 hours
Total Time5 hours 10 minutes
Course: Grilling, Side Dish
Cuisine: American
Keyword: burnt ends, Poor Man's Burnt Ends, Smoked Pork Belly Burnt Ends
Servings: 15 people
Author: Joshua Boquist

Equipment

Ingredients

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

Serving: 1g | Calories: 875kcal | Carbohydrates: 22g | Protein: 15g | Fat: 81g | Saturated Fat: 29g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 37g | Cholesterol: 109mg | Sodium: 247mg | Potassium: 384mg | Fiber: 1g | Sugar: 16g | Vitamin A: 265IU | Vitamin C: 2mg | Calcium: 93mg | Iron: 4mg