Smoked Pork Belly Burnt Ends
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
4 hrs
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Total Time
4 hrs 10 mins
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Servings
12 servings
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Calories
908 kcal
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Course
Main Course
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Cuisine
American
Smoked Pork Belly Burnt Ends
Description
This recipe transforms fatty pork belly into bite-sized burnt ends through a methodical process starting with trimming the skin and excess fat, followed by cubing the meat. A spice rub of brown sugar, kosher salt, black pepper, paprika, chili powder, garlic and onion powders, and cayenne coats the cubes for balanced heat, sweetness, and smoke flavor. Smoking the pork belly cubes at low temperatures of 225°F to 250°F for around 2.5 to 3 hours produces a dark, crispy bark.
After the initial smoke, the pork cubes are coated in a barbecue sauce blend enriched with butter and honey and cooked covered again until the meat reaches 200-205°F or becomes tender enough to easily pierce with a toothpick. Removing the foil and smoking uncovered finishes with a thickened glaze. This dual-phase smoking approach ensures both flavor development and tender, juicy meat.
These burnt ends work well as appetizers, snacks, or part of a barbecue meal. They can be reheated gently and keep well refrigerated for several days.
The choice of wood pellets like cherry offers a mild, fruity smoke complementing the pork. Leftovers reheat well in a 350°F oven or back on the smoker, retaining moisture and flavor.
Ingredients
- 4-5 pounds pork belly
- 2-3 Tablespoons olive oil
Rub
- 1/4 cup brown sugar
- 2 Tablespoons kosher salt be sure to use the right kind of salt!, coarse
- 1 Tablespoon black pepper freshly ground
- 1 Tablespoon paprika
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
Sauce
- 1/2 to 1 cup BBQ sauce
- 4 Tablespoon butter salted
- 1/3 cup honey
Instructions
- Trim off the skin and top layer of pure fat of the pork belly. Cut the meat into 1 1/2-inch cubes.
- Rub the meat with a drizzle of olive oil, then combine the rub ingredients and sprinkle generously over the meat, rubbing it in to cover each piece.
- Arrange the pork belly cubes on a wire cooling and baking rack, then place on the smoker and smoke between 225°F and 250°F for 2 1/2 to 3 hours until dark red and a nice bark starts to form.
- Transfer the pork belly cubes to a disposable aluminum pan and add BBQ sauce, butter, and honey, stirring to evenly coat the cubes of pork belly.
- Cover with foil, then return the sauced pork belly to the smoker and cook for another 60 to 90 minutes, until the meat reaches 200°F to 205°F when a digital meat thermometer is inserted into the middle of one of the burnt ends or until a toothpick inserted into the burnt ends goes in and comes out easily.
- Remove the foil and cook uncovered for another 15 minutes to let the sauce thicken up a bit, then remove the pork belly burnt ends from the smoker and serve.
Notes
- Cherry wood pellets provide a mild smoke flavor that pairs well with pork belly; other fruit woods like apple or peach can also be used.
- Store leftover burnt ends in an airtight container in the refrigerator for 3-4 days.
- Reheat burnt ends in a 350°F oven for about 15 minutes or on the smoker to maintain moisture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 908 kcal
% Daily Value*
| Calories | 908kcal | 45% |
| Carbohydrates | 18g | 6% |
| Protein | 14g | 28% |
| Fat | 86g | 132% |
| Saturated Fat | 32g | 160% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 40g | 200% |
| Trans Fat | 1g | 50% |
| Cholesterol | 119mg | 40% |
| Sodium | 1372mg | 57% |
| Potassium | 346mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 515IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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