4.6 from 60 votes
Pork Belly Burnt Ends
Pork Belly Burnt Ends are bite-sized cubes of pork belly coated with a spiced brown sugar rub, slow-smoked or grilled to 250°F. The pork slowly renders its fat, resulting in tender, chewy pieces with crisp edges. A finishing glaze of barbecue sauce mixed with butter and brown sugar adds a sweet, rich coating that caramelizes during a final cook. Wood chips, like apple or hickory, enhance the smoky flavor. This recipe suits smokers or grills using indirect heat to achieve tender, flavorful pork bites.
Prep Time
10 mins
Cook Time
3 hrs 20 mins
Additional Time
30 mins
Total Time
4 hrs
Servings:
10
servings
Calories:
1077 kcal
Course:
Dinner
Ingredients
- wood chips optional but recommended, heaping handful
Dry Rub
- ½ cup light brown sugar packed
- 2 tablespoons smoked paprika
- 4 teaspoons salt
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper ground
- 4 pounds pork belly cubed in large-ish bite-sized pieces* (See Notes)
Barbecue Sauce Mixture
- 1 cup barbecue sauce or your favorite, Sweet Baby Ray’s brand
- 3 tablespoons butter cubed small or sliced thin, unsalted
- 2 tablespoons light brown sugar packed
Instructions
- Optionally, if you're going to use wood chips (I use apple wood chips, although hickory, cherry, or another variety is fine), soak them in water for 30 minutes. Blot them dry and add a large handful to a big sheet of aluminum foil and make a packet, leaving the top space open so that the smoke from the wood chips can escape.
- Preheat your outdoor grill or smoker to 250F on one side only.
- If using, place your wood chip packet on top of the hot side.
- Dry Rub - Combine all ingredients (except the pork belly) and stir to combine.
- To a large bowl, add the cubed pork belly, evenly sprinkle the dry rub, and then press it into all sides of the pork.
- Place the coated pork onto a half sheet pan with wire rack and use the rack portion of it only (or old half sheet pan lined with foil) and place the rack on the cold side (non-flame side) of the grill. For me this is the front side since the back sie is where I have the flame. Close the lid and cook (or smoke) for 2 hours.
- Using tongs, transfer the pork into a disposable 9x13-inch aluminum pan (or old 9x13-inch normal pan lined with foil).
- Turn the heat up to 290F, place the aluminum pan on the cold side of the grill, close the lid, and cook (or smoke) for 1 hour.
- Barbecue Sauce MixtureMeanwhile, in a small bowl, add the barbecue sauce, brown sugar, and stir to combine.
- After the 1 hour cooking time, evenly drizzle the barbecue sauce mixture over the pork.
- Add the butter around the pork, cover the pan with foil, turn the heat up to 305F, and cook directly on the hot side (over the flame) of the grill for 20 minutes. Remove and serve immediately. Pork belly will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months, noting it will lose its crispiness after being cooled and reheated.
Cup of Yum
Notes
- Choose pork belly with ample fat to ensure tender and flavorful burnt ends after cooking.
- Cube the pork belly in large bite-sized pieces to prevent drying out during the long cooking process.
- Soaking wood chips before smoking helps regulate smoke release and prevents burning.
- Using a wire rack over a pan allows fat to render and air to circulate for even cooking and crisp edges.
- Barbecue sauce and butter glaze applied near the end caramelize into a sticky coating for added richness.
Nutrition Information
Serving
1serving
Calories
1077kcal
(54%)
Carbohydrates
26g
(9%)
Protein
18g
(36%)
Fat
100g
(154%)
Saturated Fat
37g
(185%)
Polyunsaturated Fat
11g
(65%)
Monounsaturated Fat
46g
(230%)
Trans Fat
0.1g
(5%)
Cholesterol
140mg
(47%)
Sodium
1292mg
(54%)
Potassium
464mg
(10%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
937IU
(19%)
Vitamin C
1mg
(1%)
Calcium
37mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10 servings
Amount Per Serving
Calories 1077
% Daily Value*
| Serving | 1serving | |
| Calories | 1077kcal | 54% |
| Carbohydrates | 26g | 9% |
| Protein | 18g | 36% |
| Fat | 100g | 154% |
| Saturated Fat | 37g | 185% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 46g | 230% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 140mg | 47% |
| Sodium | 1292mg | 54% |
| Potassium | 464mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 937IU | 19% |
| Vitamin C | 1mg | 1% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.