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Pork Belly Burnt Ends
Indulge in the mouthwatering goodness of smoked pork belly burnt ends. These delectable bites are the perfect smoky, tender, and flavorful combination—the secret lies in slow-smoking the pork belly until it reaches that ideal melt-in-your-mouth texture.
Prep Time
20 mins
Cook Time
4 hrs
Total Time
4 hrs 20 mins
Servings:
12
Course:
Main Course
Cuisine:
American
Ingredients
Pork Dry Rub
- ¼ cup light brown sugar
- 1 tablespoon salt
- 1 tablespoon paprika
- 1 teaspoon chili powder
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper ground
Burnt Ends
- 4 pounds pork belly
- 2 tablespoons avocado oil
- ½-1 cup BBQ sauce
- 4 tablespoons butter
- ¼ cup honey
Instructions
- Preheat smoker to 225 degrees F using cherry or hickory wood.
- If the pork belly came with skin, remove the skin and up to ¼ an inch of the fat underneath. Cut the pork belly into 1-1½ inch cubes.
- Place the cubed meat in a large bowl and drizzle with the oil. Stir around to coat the meat with the oil.
- Add all of the ingredients for the dry rub in a small bowl. Stir to combine.
- Sprinkle the dry rub seasoning mix over the top and using your hands or a wooden spoon gently stir to coat the pork with the seasoning mixture.
- Place the cubed pork on a wire rack.
- Smoke them on a smoker at a temperature between 225°F and 250°F for 2 ½ to 3 hours until they turn dark red and develop a nice bark.
- Place the pork belly cubes in a disposable aluminum pan, or cast iron pan or skillet with a lid, and mix them with BBQ sauce, butter, and honey until they are evenly coated.
- Cover the tray with foil (or place the lid on) and cook it in the smoker for 60 to 90 minutes. Check that the meat has reached a temperature between 200°F to 205°F by inserting a digital meat thermometer into the middle of one of the burnt ends.
- Take them off the grill and allow them to rest for about 20 minutes until the sauce thickens around the exterior and they cool down slightly.
Cup of Yum
Notes
- Refrigerator: To keep your leftover pork belly burnt ends fresh, store them in an airtight container in the fridge for up to 3-4 days.
- Freezer: Allow the burnt ends to cool to room temperature, then wrap in foil and place in a freezer bag or freezer safe container. Store in the freezer for up to three months, remove to the refrigerator to thaw overnight.
- Reheating: Remove the burnt ends from the refrigerator, and wrap them in aluminum foil. Bake in the oven at 350 degrees F for 20-25 minutes.
Nutrition Information
Calories
901kcal
(45%)
Carbohydrates
16g
(5%)
Protein
14g
(28%)
Fat
86g
(132%)
Saturated Fat
32g
(160%)
Polyunsaturated Fat
9g
(53%)
Monounsaturated Fat
40g
(200%)
Trans Fat
0.2g
(10%)
Cholesterol
119mg
(40%)
Sodium
788mg
(33%)
Potassium
344mg
(7%)
Fiber
0.5g
(2%)
Sugar
14g
(28%)
Vitamin A
565IU
(11%)
Vitamin C
1mg
(1%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories
% Daily Value*
| Calories | 901kcal | 45% |
| Carbohydrates | 16g | 5% |
| Protein | 14g | 28% |
| Fat | 86g | 132% |
| Saturated Fat | 32g | 160% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 40g | 200% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 119mg | 40% |
| Sodium | 788mg | 33% |
| Potassium | 344mg | 7% |
| Fiber | 0.5g | 2% |
| Sugar | 14g | 28% |
| Vitamin A | 565IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.