Smoked Pork Belly Burnt Ends
Ingredients
- 4-5 pounds pork belly
- 2-3 Tablespoons olive oil
- 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
- 1/2 to 1 cup BBQ sauce
- 4 Tablespoon salted butter
- 1/3 cup honey
Directions
- 1
Trim off the skin and top layer of pure fat of the pork belly. Cut the meat into 1 1/2-inch cubes.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
Smoked Pork Belly Burnt Ends
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About this Recipe
Craving a truly unforgettable barbecue experience that brings together smoky depth and melt-in-your-mouth tenderness? These Smoked Pork Belly Burnt Ends deliver irresistible, juicy bites perfect for any occasion.
Why These Smoked Pork Belly Burnt Ends Work
The magic of these burnt ends lies in transforming succulent pork belly, the same rich cut used for bacon, into a barbecue masterpiece. By infusing the meat with a complex blend of spices like brown sugar, paprika, and a hint of cayenne, then coating it in a fabulous barbecue sauce, you create layers of savory, sweet, and smoky flavor that are utterly captivating. It's the ultimate combination of texture and taste that sets these apart.
What to Expect
Prepare for a truly indulgent treat. Each bite of these Smoked Pork Belly Burnt Ends offers an incredible textural journey—remarkably juicy and tender, practically dissolving in your mouth with every chew. The flavor profile is a delightful symphony: deep, rich smokiness from the cooking process, balanced by the sweetness of brown sugar and honey, and a warming kick from the chili powder and cayenne. You'll taste the savory notes of garlic and onion powder, all enveloped in that sticky, luscious barbecue glaze.
Customization & Variations
Making these your own is simple. Adjust the heat by increasing or decreasing the cayenne pepper to suit your preference. Feel free to experiment with different types of BBQ sauce—whether you prefer a tangy vinegar-based, a sweet Kansas City style, or a fiery habanero. For an even richer finish, you could try a spiced apple cider vinegar spritz during the smoking process, though this recipe focuses on the core ingredients for pure deliciousness.
Serving & Context
These Smoked Pork Belly Burnt Ends are incredibly versatile. Serve them as an amazing appetizer, spearing the succulent cubes with toothpicks for easy snacking. They also shine as a main course component; load them into tacos, sprinkle them over fresh salads, pile them onto buns for mouthwatering pork belly sandwiches, or elevate your nachos to gourmet status.