4.8 from 423 votes
Smoked Pork Belly Burnt Ends
Smoked Pork Belly Burnt Ends are irresistible, juicy bites of mouthwatering meat (the same kind used to make bacon) that is rubbed in spices, infused with smoky flavor, and tossed in a fabulous barbecue sauce. Eat them as an appetizer by spearing with toothpicks, or throw them into tacos or salads, onto buns for pork belly sandwiches, or over nachos.
Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
Servings: 12 servings
Calories: 908 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 4-5 pounds pork belly
- 2-3 Tablespoons olive oil
Rub
- 1/4 cup brown sugar
- 2 Tablespoons coarse kosher salt (be sure to use the right kind of salt!)
- 1 Tablespoon freshly ground black pepper
- 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 salted butter
- 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.
Cup of Yum
Notes
- Wood pellets: We like to use cherry wood for smoking our pork belly burnt ends. I've also read that hickory, pecan, maple, and pretty much any of the fruit woods like apple or peach are good choices for this cut of meat, but we haven't tried them yet.
- Storage: Leftover pork belly burnt ends can be stored in an airtight container in the fridge for 3-4 days. They reheat really well in a 350 degree F oven for 15 minutes or you could always throw them back on the smoker.
Nutrition Information
Calories
908kcal
(45%)
Carbohydrates
18g
(6%)
Protein
14g
(28%)
Fat
86g
(132%)
Saturated Fat
32g
(160%)
Polyunsaturated Fat
9g
Monounsaturated Fat
40g
Trans Fat
1g
Cholesterol
119mg
(40%)
Sodium
1372mg
(57%)
Potassium
346mg
(10%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
515IU
(10%)
Vitamin C
1mg
(1%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 908
% 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.