Pork Belly Burnt Ends
Pork Belly Burnt Ends Recipe – These tender, bite-sized bits of smoky, ultra-flavorful pork belly are always a crowd favorite at my house. Affectionately known as meat candy, these tasty bites will put BBQ lovers anywhere on cloud nine. 🤩
Pork belly burnt ends are not only insanely delicious, but they are also surprisingly versatile. They make a fabulous appetizer all on their own, but they’re also fantastic in tacos, sandwiches, and atop nachos. No matter how you serve them, I guarantee your guests will give them raving reviews!
Why are these burnt ends so darn delicious? The secret is in the high fat-to-meat ratio and the low and slow cooking technique. The unrushed smoking gives the fat plenty of time to render, making the meaty bits super juicy and flavorful. My mouth waters just thinking about it! 🤤
Pork Belly Burnt Ends Buying Guide
Pork belly is the ideal meat for these burnt ends. It is a cut from the pig’s underside and attaches to parts of the loin and ribs. Stores sell anything from small strips of pork belly to entire slabs weighing more than 10 pounds! If you aren’t buying an entire slab of pork belly, look for a center cut with the best fat-to-meat ratio.
Skin-on and skinless are options here, too, but for the sake of prep time, I usually go with a skinless piece of pork belly. Calculate roughly three servings of burnt ends per pound of meat; while that may sound generous, no one can resist going back for seconds and thirds with these. Other than that, make sure you buy your meat from a trusted butcher or store. It should be a nice pink and white and never have even a hint of unpleasant odor.
Recipe Ingredients
- Pork Belly Rub – I love to do a homemade rub for this recipe: Salt, pepper, garlic and onion powder, dried thyme and oregano, brown sugar, chili powder, cayenne, smoked paprika, and cumin. Yum! 😋
- Pork Belly – A 3-4 pound slab of pork belly is usually enough to feed my family plus a few guests. Leftovers are not guaranteed. 😅
- Pork Belly Burnt Ends Sauce – To make the final product nice and saucy, I use my favorite homemade BBQ sauce (but store-bought works too). I then add a little honey, Worcestershire sauce, and hot sauce to the perfect mix of sweet and spicy.
How to Smoke Pork Belly Burnt Ends
Season the Pork Belly
- Prep Pork Belly – Cut the pork belly into 1-1½” cubes and place them on a cookie tray, specifically one you use for smoking. (Photos 1-2)
- Make the Rub – Mix the dry ingredients in a small bowl to season the pork. You can also use your favorite pork seasoning or a store-bought dry rub. (Photo 3)
- Season – Generously season the cubed pork belly with the rub to completely cover. Arrange seasoned pork belly pieces evenly on a baking tray, spacing them out so they don’t touch one another. Cover and refrigerate until ready to smoke. (Photo 4)
Smoke the Seasoned Pork Belly
- Prep Smoker – When ready to smoke, fill the smoker’s charcoal chamber or pellet grill hopper with the preferred fuel. If using charcoal, light it and let it burn until it forms a bed of glowing embers. Maintain the smoker’s temperature around 225-250°F (107-121°C).
- Soak the wood (chips or chunks) in water for 30-60 minutes, then drain. Place the soaked wood on top of the hot coals or in the smoker’s designated wood chip tray/box.
- Water Pan – If possible, fill a small aluminum pan with water and place it on the furthest end of the smoker to stabilize the temperature and prevent the pork belly from drying out.
- Smoke – Place the tray of pork belly on the smoker’s grill grate. Close the lid and smoke the pork until the internal temperature reaches 165°F-170°F (74°C) on a meat thermometer. Remove it from the smoker and let it rest for a few minutes. (Photo 5)
- Sauce Them – Transfer the pork cubes to an aluminum foil pan or a heat-resistant container. Add 1-2 tablespoons of the pork dry rub, followed by BBQ sauce, brown sugar, Worcestershire sauce, and honey. I usually add some liquid or juice from the pork belly for additional moisture and to balance the flavors. Toss to thoroughly combine, and adjust the liquid and ingredients to your tastes.
- Final Smoking – Place the aluminum foil pan on the smoker and smoke for 2 more hours or until the desired texture and caramelization have been achieved. The burnt ends are done when tender but not falling apart. They should have a bit of bite and still be easy to chew.
- Serve – Remove and let them cool slightly, and serve with desired sides and accompaniments. (Photo 6)
Recipe Variations
- Customize anything! From the pork belly dry rub to the BBQ sauce mixture at the end, you can customize any aspect of the seasonings and sauces to fit your preferences. Go ahead and use a store-bought rub and sauce if you’re in a pinch for time. Skip the spicy ingredients if you want milder burnt ends. You do you!
- Caribbean twist. Season the pork belly with jerk seasoning before smoking as instructed. Instead of BBQ sauce, toss them in jerk sauce before the final two hours of smoking. Serve with a pineapple-based salsa for a tropical twist that is absolutely delectable. 🏝️
- Maple glazed pork belly burnt ends. Replace the brown sugar with maple syrup in the rub and use a maple-based barbecue sauce for a sweet and smoky flavor. This is one of my favorite ways to subtly change up the recipe.
- Dipping sauce. Ramp up the flavor factor with extra barbecue sauce, honey mustard, or vinegar-based sauce.
Tips and Tricks
- Choose types of wood chips or chunks that complement the flavor of the pork belly. Common options include hickory, applewood, cherry, or maple.
- If you don’t have room for a tray of water in your smoker, spritz the pork belly cubes with a liquid (apple juice, apple cider vinegar, or water) every hour or so to keep them moist and enhance the bark formation.
- Patience is key here. The double smoking process for these burnt ends takes time, so be patient and don’t rush it. The reward is well worth the wait.
Make-Ahead Instructions
You can make pork belly burnt ends a day or two ahead of time. Just let them cool completely before storing the meat and juices in the fridge in an airtight container.
When ready to serve, heat them in the oven or smoker at about 300℉ (150℃) for 20 minutes or until warmed through.
Serving and Storage Instructions
Do let the pork belly burnt ends cool for a few minutes after they come off the smoker so the juices can redistribute. Then, serve them immediately!
If you have leftovers (yeah, right 😜), store them in an airtight container in the fridge. Reheat leftovers in the oven or on the smoker, low and slow, around 300℉ (150℃).
FAQs
The burnt ends are done when they are tender but not falling apart. They should have a bit of bite while still being easy to chew.
Sure! Sauceless burnt ends also taste incredible. But if you go sauceless, I highly recommend serving some BBQ sauce on the side for any sauce lovers in your household.
Yes, so keep an eye on them. If you cut the cubes too small or let them smoke too long, they can get tough and dry out. 💔
What Goes With Pork Belly Burnt Ends
I love to pair these burnt ends with another Southern classic: grilled okra and dipping sauce. Both are great for dipping, and the bitter notes of the okra pair amazingly well with the sweet pork. Good pairing options include grilled bread and sweeter options like grilled apples or smoked pineapple.
More Backyard Pork Recipes to Try
Conclusion
Fire up your smoker and get ready to watch these pork belly burnt ends disappear in no time. And if you’ve already made this recipe, let me know how it turned out in the comment section below. It means the world to me to get your feedback! 🥰
Pork Belly Burnt Ends
Ingredients
Pork Rub
- 1 tablespoon freshly ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 tablespoons dried thyme
- 2 tablespoons dried oregano
- ¼-⅓ cup dark brown sugar, firmly packed
- 1 tablespoon chili powder
- ½-1 teaspoon cayenne powder
- 2 tablespoons smoked paprika
- 1 teaspoon cumin
Burnt ends
- 3-4 pounds skinless pork belly
- 1½ cups BBQ sauce
- 2-3 tablespoons honey
- 1-2 tablespoons Worcestershire sauce
- hot sauce, to taste
Instructions
- Combine all the dry ingredients in a small bowl to make the pork seasoning. You can also use your favorite pork seasoning or a store-bought dry rub.
- Cut the pork belly into 1-1½" cubes and place them on a cookie tray, specifically one you use for smoking.
- Generously season pork cubes with the rub so everything is completely covered. Arrange seasoned pork belly pieces evenly on a baking tray, spacing them out so they don't touch one another. Cover and refrigerate until ready to smoke.
- When ready to smoke, fill the smoker's charcoal chamber or pellet grill hopper with the preferred fuel. If using charcoal, light it and let it burn until it forms a bed of glowing embers. Maintain the smoker's temperature around 225-250°F (107-121°C).
- Soak wood chips or chunks in water for 30-60 minutes, then drain. Place the soaked wood on top of the hot coals or in the smoker's designated wood chip tray/box.
- If possible, fill a small aluminum pan with water and place it on the furthest end of the smoker to stabilize the temperature and prevent the pork belly from drying out.
- Place the tray of pork belly on the smoker's grill grate. Close the lid and smoke the pork until it reaches an internal temperature of 165°F-170°F (74°C). Remove it from the smoker and let it rest for a few minutes.
- Transfer the pork cubes to an aluminum foil pan or a heat-resistant container.
- Add 1-2 tablespoons of the pork dry rub, followed by BBQ sauce, brown sugar, Worcestershire sauce, and honey. I usually add some liquid or juice from the pork belly for additional moisture and to balance the flavors. Toss to thoroughly combine, and adjust the liquid and ingredients to your tastes.
- Place the aluminum foil pan on the smoker and smoke for 2 more hours or until the desired texture and caramelization have been achieved. The burnt ends are done when tender but not falling apart. They should have a bit of bite and still be easy to chew.
- Remove and let them cool slightly, and serve with desired sides and accompaniments.
Notes
- Choose types of wood chips or chunks that complement the flavor of the pork belly. Common options include hickory, applewood, cherry, or maple.
- If you don’t have room for a tray of water in your smoker, spritz the pork belly cubes with a liquid (apple juice, apple cider vinegar, or water) every hour or so to keep them moist and enhance the bark formation.
- Patience is key here. The double smoking process for these burnt ends takes time, so be patient and don’t rush it. The reward is well worth the wait.
- Play around with seasonings, especially the final stage of the burnt ends. Feel free to leave out any you don’t care for.
- Whenever possible, look for a pork belly with good marbling for more flavor and tenderness.
- Use a reliable meat thermometer to monitor the internal temperature of the pork belly. It’s important to reach an internal temperature of 165°F during the initial smoking phase to ensure it’s safe to eat.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.