Pork Belly Burnt Ends

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.

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Course: Appetizer, Main Course

Cuisine: American

Keyword: burnt ends, pork belly

Prep Time: 15

Cook Time: 5

Total Time: 5 15

Servings:

Calories: 747kcal

Author: Imma

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.

Nutrition