Smoked pork belly burnt ends are tender, succulent chunks of pork that are sweet and smokey and are perfect for an appetizer or a main dish. In this post, I'll walk you through all the steps to make these mouthwatering morsels of meat candy, and I'll provide you with expert tips so you can make them perfectly every time!
Why this Recipe Works
Burnt ends originated in Kansas City at Arthur Bryant's BBQ, where they gave away the charred edges of their beef brisket that were considered burned and less desirable. They became extremely popular, and now they're served at almost every barbecue joint!
Now they are most commonly made with the "point" section of the brisket, but pork belly is another perfect cut of meat for making burnt ends.
If you're not familiar with pork belly, it comes from the underside of the pig, and it is often cured and smoked, then sliced to make bacon. It has layers of meat and fat, which renders out during the cook to keep the meat moist and flavorful.
In this pork belly recipe, we'll use a whole pork belly and cut it into chunks to ensure each piece is infused with maximum flavor. As the meat smokes low and slow, the fat will render out, and they'll turn into delicious flavor bombs of porky goodness.
This pork belly burnt ends recipe is so simple that it's almost foolproof. You only need a handful of ingredients, and they take just around 4 hours to make. And you can use a pellet smoker, like a Traeger, or any other type of smoker. You can even make them in an oven if you don't have a smoker!
Ingredient Notes
Pork belly burnt ends only require three simple ingredients:
- Pork Belly - Whole pork belly is fairly common these days. You can typically find it at butcher shops, larger supermarkets, and Costco. It will have layers of fat and meat and is sometimes sold with the skin on. Try to get a piece with a good bit of meat and remove the skin if you are not using a skinless pork belly.
- BBQ Rub - Use your favorite barbecue seasoning or try my homemade all-purpose barbecue rub.
- BBQ Sauce - Again, you can use your favorite sauce or, for a homemade option, try my homemade peach BBQ sauce.
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
Step-by-Step Instructions
- Preheat your smoker to 225°F. Using a sharp knife, cut your pork belly into cubes around 1 to 1½ inches in size.
- Season the cubes with barbecue rub and ensure they're thoroughly coated on all sides.
- Transfer the seasoned pork belly cubes to a wire rack with the fat side up. Be sure to leave space between each piece so the smoke can circulate around the meat. Place them in your smoker and cook for around 3 hours until they reach an internal temperature of around 170°F.
- Place the cubed pork belly in an aluminum pan and toss them with the barbecue sauce. Then return them to your smoker and continue cooking for around one hour until the sauce is caramelized and they reach an internal temperature of 195-200°F
- Remove from the grill and tent with aluminum foil, then let the meat rest for 15-20 minutes before serving.
Expert Tips
- Place the whole pork belly in your freezer for around 30 minutes before slicing it into cubes. This will firm up the meat and make it easier to cut.
- If you like a thicker coating of dry rub, lightly coat the pork belly cubes in olive oil before seasoning them.
- Put your cubes of pork belly on a wire or mesh grilling rack to help prevent any meat from falling between the grill grates.
- Put the pork belly pieces in a disposable pan before coating them with sauce to make cleanup quick and easy.
- Use a digital meat thermometer to check the temperature of your burnt ends to ensure they're cooked to the correct temp.
What to Serve with Pork Belly Burnt Ends
These pork belly bites are loaded with flavor and are a crowd favorite for a game day appetizer or as a main course. They pair well with classic barbecue side dishes like my classic Southern Potato Salad, Southern Style Coleslaw, and my Baked Macaroni and Cheese.
Baked beans are another great side dish with these pork burnt ends. You can cook my Smoked Baked Beans right along with them in your smoker, or for a quicker option, try my Instant Pot Baked Beans.
These crispy pork belly burnt ends are delicious on their own, but you can also add them to other dishes like pork belly tacos too!
Frequently Asked Questions
Store leftovers in an airtight container and refrigerate for up to 4 days. Reheat in a 350°F oven for 10 minutes or until warmed through.
I like to use hickory or applewood for smoked pork belly. Other fruit woods like cherry are also good options.
Plan on around 4 hours. But, like most smoked meats, it's most important to cook to the correct internal temperature and not rely on time. Pork belly burnt ends are finished when they reach an internal temperature between 195-200°F
Yes, pork belly burnt ends can be made without a smoker. You can smoke them on a charcoal or gas grill, or you can make your burnt ends in an oven.
For the oven:
1. Preheat to 275°F. Line a rimmed baking sheet with foil and set a wire rack in the pan.
2. Place the seasoned pork belly cubes on the rack and cook for 3 hours.
3. Transfer the pork belly cubes to a disposable foil pan and toss them with BBQ sauce and a little liquid smoke to give them a smoky flavor, then add them back to the oven for another 30 minutes.
More Recipes for the Smoker
📖 Recipe
Smoked Pork Belly Burnt Ends
Equipment
- Smoker
Ingredients
- 2-3 pounds pork belly, cut into 1-1½ inch cubes
- ½ cup barbecue rub seasoning
- 1 cup barbecue sauce
Instructions
- Preheat your smoker to 225°F. Using a sharp knife, cut your pork belly into cubes around 1 to 1½ inches in size.
- Season the cubes with barbecue rub and ensure they're thoroughly coated on all sides.
- Transfer the seasoned pork belly cubes to a wire rack with the fat side up. Be sure to leave space between each piece so the smoke can circulate around the meat. Place them in your smoker and cook for around 3 hours until they reach an internal temperature of around 170°F.
- Place the pork belly cubes in an aluminum pan or a cast iron skillet and toss them with the barbecue sauce. Then return them to your smoker and continue cooking for around one hour until they reach an internal temperature of 195-200°F
- Let the meat rest for 15-20 minutes, then serve.
Notes
- Place the pork belly in your freezer for around 30 minutes before slicing it into cubes. This will firm up the meat and make it easier to cut.
- Store leftovers in an airtight container and refrigerate for up to 4 days. Reheat in a 350°F oven for 10 minutes or until warmed through.
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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