Imagine biting into a perfectly caramelized, smoky piece of pork belly, crisp on the outside with a melt-in-your-mouth texture inside.

That’s the magic of Pork Belly Burnt Ends, a BBQ delicacy that’s easy to make yet packed with flavor.

Originally inspired by classic brisket burnt ends, these pork belly bites have won the hearts of BBQ lovers everywhere, and with this recipe, you’ll see why it’s “the best” every time you make it.

What Are Pork Belly Burnt Ends?

Pork belly burnt ends are bite-sized pieces of pork belly that are smoked, seasoned, and caramelized with a sweet-savory BBQ glaze.

Known for their deliciously tender texture and rich flavor, these burnt ends offer a quicker, easier alternative to brisket, making them perfect for BBQ beginners and experts alike.

Ingredients List

Here’s everything you’ll need to get started. For best results, try to source high-quality pork belly from a trusted butcher or grocery store.

• 2 lbs Pork Belly, cut into 1-inch cubes( Buy here
• BBQ Rub Ingredients:
  • 1/4 cup brown sugar
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper
• BBQ Sauce Ingredients:
  • 1/2 cup BBQ sauce of choice (homemade or store-bought) Buy here
  • 2 tbsp honey or maple syrup Buy here

Equipment & Appliances

• Smoker (pellet or charcoal smoker) Buy here
• Aluminum Foil
• Basting Brush Buy here
• Sharp Knife for cutting pork belly into cubes Buy here

Step-by-Step Cooking Instructions

1. Prepare the Pork Belly

• Start by cutting the pork belly into 1-inch cubes. Tip: Keeping the size consistent ensures even cooking.

2. Season with BBQ Rub

• In a mixing bowl, combine all BBQ rub ingredients. Generously coat the pork belly cubes with the rub, making sure every side is well-seasoned.

3. Set Up Your Smoker

• Preheat your smoker to 250°F and add your preferred wood chips (hickory or applewood work well). Tip: For a deeper smoky flavor, use a mix of hickory and cherry wood chips.

4. Smoke the Pork Belly

• Place the pork belly cubes directly on the smoker grates. Smoke them for about 2 hours, or until they reach a beautiful mahogany color. Flip halfway through to ensure even cooking.

5. Add the Glaze and Continue Smoking

• After 2 hours, transfer the pork belly cubes to a disposable aluminum pan. Drizzle BBQ sauce and honey/maple syrup over them. Toss gently to coat, then cover the pan with foil.
• Return the pan to the smoker and cook for an additional 1 hour, or until they’re tender and the glaze has caramelized.

6. Finish and Serve

• Remove from the smoker and let the burnt ends rest for a few minutes. Serve with a side of pickles, coleslaw, or cornbread for the ultimate BBQ feast!

Pro Tips for Perfect Pork Belly Burnt Ends

1. Use High-Quality Pork Belly: Opt for pork belly with a good balance of meat and fat for maximum flavor.
2. Choose the Right Wood: Hickory provides a strong, smoky flavor, while fruitwoods like cherry or applewood offer a sweeter, mild smoke.
3. Don’t Rush the Smoke: The slow smoke process builds the flavor, so resist the urge to increase the heat.

1. Different Ways to Flavor Your Pork Belly Burnt Ends

• Custom Rub Variations: Experimenting with rub flavors can add variety and elevate the overall experience of your pork belly burnt ends. Here are a few ideas:
  • Spicy Rub: Add extra cayenne pepper, chili powder, and a dash of hot paprika to give the burnt ends a kick. This variation is perfect for spice lovers!
  • Sweet and Smoky Rub: Use brown sugar as a base with a touch of cinnamon and nutmeg. This creates a rich, sweet crust when caramelized, balancing the smoky flavor.
  • Herb-Infused Rub: Incorporate dried herbs like thyme, rosemary, and sage for an earthy, aromatic flavor that adds complexity.
• Glaze Options: While BBQ sauce is the classic choice, there are other delicious glazes that pair well with pork belly:
  • Honey Mustard Glaze: Combine honey and mustard for a sweet-tangy finish that enhances the pork’s natural flavor.
  • Maple Bourbon Glaze: Mix maple syrup with a splash of bourbon for a rich, deep flavor that perfectly complements the smokiness.
  • Asian-Inspired Glaze: Try a blend of soy sauce, ginger, garlic, and a dash of honey. This adds a savory-sweet umami flavor for a unique twist.

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2. How to Choose the Right Smoker for Pork Belly Burnt Ends

• Types of Smokers: Each smoker type has unique features, and understanding them will help you choose the one that fits your style and needs:
  • Pellet Smokers: Known for easy temperature control and consistent smoke, pellet smokers are great for beginners who want reliability and ease. They allow you to “set it and forget it,” which is perfect for achieving the low-and-slow cook required for burnt ends.
  • Charcoal Smokers: Charcoal smokers deliver a strong, authentic smoky flavor. Although they require a bit more skill to control temperature, they’re favored by BBQ purists who want the traditional smoke profile.
  • Electric Smokers: These smokers are beginner-friendly and simple to operate. They’re best for small spaces or when you don’t want to deal with managing wood or charcoal. However, electric smokers produce a milder smoke flavor.
• Recommended Smokers: Here are a few reliable smoker options for various preferences:
  • For Beginners: A pellet smoker like the Traeger Pro Series 575 is user-friendly and provides consistently delicious results.
  • For Authentic Smokers: A charcoal smoker like the Weber Smokey Mountain is ideal for those who enjoy the hands-on process.
  • For Convenience: An electric smoker such as the Masterbuilt Digital Electric Smoker is easy to use and perfect for quick setup.

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3. Side Dishes to Pair with Pork Belly Burnt Ends

• Classic BBQ Sides: These classic sides complement the flavors of BBQ and offer a balanced meal:
  • Creamy Coleslaw: The tanginess of coleslaw cuts through the richness of pork belly burnt ends, creating a refreshing contrast.
  • Buttery Cornbread: The sweetness and soft texture of cornbread are ideal with smoky BBQ. Serve it warm for the ultimate pairing.
  • Baked Beans: These smoky, savory-sweet beans pair wonderfully with BBQ flavors and can be enhanced with a bit of the BBQ rub for cohesion.
• Unexpected Pairings: These unique sides bring additional flavors and textures to the meal:
  • Grilled Pineapple Salad: Fresh pineapple with greens and a light vinaigrette offers a tropical, acidic contrast to the smoky, rich pork belly.
  • Pickled Vegetables: Carrot, cucumber, and onion pickles add crunch and acidity, which balance the burnt ends and add a refreshing bite.
  • Mac and Cheese: Creamy, cheesy, and indulgent, mac and cheese is a deliciously comforting side that pairs perfectly with the rich flavors of BBQ.

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4. How to Store and Reheat Pork Belly Burnt Ends

• Storage Tips: Proper storage ensures the burnt ends retain their flavor and texture.
  • Refrigeration: Place leftovers in an airtight container and refrigerate for up to 3-4 days. Tip: Place a sheet of parchment between layers to prevent sticking.
  • Freezing: To store for a longer time, place burnt ends in a freezer-safe container or vacuum-seal bag. They’ll keep for up to 2 months. Label the bag with the date so you don’t lose track!
• Reheating Tips: Reheating without drying them out can be tricky, but these methods work well:
  • Oven Method: Preheat your oven to 300°F. Place burnt ends in a covered dish, adding a little extra BBQ sauce if needed, and reheat for about 15-20 minutes until warmed through.
  • Air Fryer: Reheat in an air fryer at 350°F for about 5-8 minutes to restore crispiness.
  • Microwave: This is the quickest method but can cause them to dry out. Cover them with a damp paper towel to keep them moist, and microwave in short bursts.

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5. Troubleshooting Common Issues

• Too Smoky or Bitter Flavor: This usually happens if you use too much wood or the wrong type. Stick to lighter fruitwoods like apple or cherry, and avoid over-smoking. Check your smoker’s air vents as well; good airflow prevents a bitter smoke buildup.
• Dry or Tough Pork: If your burnt ends come out tough, they likely weren’t smoked at the right temperature or for long enough. The key is a consistent low heat (250°F) and checking for a tender, almost “melt-in-your-mouth” texture before adding the glaze.
• Getting the Perfect Caramelization: To avoid burning the glaze, add the BBQ sauce and honey in the last stage of smoking. If you add it too early, the sugars in the glaze can over-caramelize or burn. A quick broil at the end can also give you that perfect sticky, caramelized crust.

6. How to Make Pork Belly Burnt Ends in the Oven

• Oven Method Overview: For those without a smoker, you can still make delicious pork belly burnt ends in the oven. While the smoky flavor won’t be as pronounced, a few tricks can help achieve that signature taste and texture.
• Step-by-Step Instructions:
  • Preheat the Oven: Set the oven to 250°F. Line a baking sheet with aluminum foil and place a wire rack on top for air circulation.
  • Bake the Pork Belly: Arrange the seasoned pork belly cubes on the rack and bake for about 2 hours, flipping halfway to ensure even cooking.
  • Add BBQ Sauce and Glaze: After the initial bake, transfer the pork belly to an aluminum pan, coat with BBQ sauce and honey or maple syrup, and cover with foil.
  • Finish Baking: Bake for an additional hour at 275°F to allow the glaze to caramelize and the pork to become tender.
• Pro Tip: To mimic smoke flavor, use a smoked paprika rub or add a few drops of liquid smoke to the BBQ sauce.

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7. Popular Wood Types for Smoking Pork Belly Burnt Ends

• Choosing the Right Wood: The wood you choose impacts the final flavor of your pork belly burnt ends. Here’s a guide to popular choices:
  • Hickory: A robust and smoky wood that pairs well with pork, giving a strong BBQ flavor that’s balanced by the sweetness of the glaze.
  • Applewood: Known for its mild and slightly sweet flavor, applewood adds a subtle smokiness that complements pork belly without overpowering it.
  • Cherry Wood: Cherry wood brings a delicate sweetness and enhances the color of the meat, making it a popular choice for burnt ends.
  • Pecan: With a rich, nutty flavor, pecan wood creates a unique taste that pairs excellently with pork.
• Wood Combination Tips: Experiment with mixing woods like apple and hickory for a balanced smoky-sweet profile. This combination brings depth to the flavor without being too intense.

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8. Healthier Modifications for Pork Belly Burnt Ends

• Lean Pork Alternatives: Although traditional pork belly is beloved for its high fat content, you can use pork shoulder or pork loin for a leaner option. Cut them into cubes and cook them similarly for tender and flavorful “burnt ends.”
• Reduced Sugar Glaze: Swap out the sugar-laden BBQ sauce with a homemade sauce using low-sugar ketchup, apple cider vinegar, and stevia or monk fruit sweetener for sweetness. Honey can be reduced or omitted as well.
• Low-Sodium Options: Use a low-sodium BBQ rub or make your own seasoning to control salt levels. This is especially useful for those watching their sodium intake but still wanting to enjoy BBQ flavors.
• Pro Tip: Pair with lighter side dishes like a cucumber salad or steamed veggies to balance the richness.

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9. How to Turn Pork Belly Burnt Ends into a Main Course Dish

• Taco Night: Serve the pork belly burnt ends in tacos with slaw, pickled onions, and a drizzle of your favorite BBQ sauce. These make for a mouthwatering, BBQ-inspired taco night.
• Burnt Ends Sandwich: Pile the burnt ends on a soft brioche bun, add coleslaw, and finish with a pickle slice for a hearty BBQ sandwich. Serve with a side of fries or chips for a full meal.
• BBQ Rice Bowl: Create a BBQ bowl by layering rice, pork belly burnt ends, black beans, corn, and shredded cheese. Add a dollop of sour cream or guacamole for a southwestern twist.
• Flatbread or Pizza Topping: Sprinkle burnt ends over a BBQ sauce-based pizza with cheese, red onions, and jalapeños for a delicious, BBQ-inspired pizza.
• Salad Addition: Add a few burnt ends to a green salad with ranch dressing, avocado, cherry tomatoes, and roasted corn for a smoky BBQ salad.

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10. Tips for Hosting a BBQ Featuring Pork Belly Burnt Ends

• Plan the Menu: Besides pork belly burnt ends, consider serving a variety of BBQ options like smoked ribs, grilled chicken, or veggie skewers. This ensures there’s something for everyone.
• Offer a Variety of Sauces: Set up a mini sauce bar with different BBQ sauces (spicy, sweet, tangy, smoky) for guests to personalize their burnt ends.
• Drinks Pairing: Suggest some drink pairings for guests. Craft beers, iced tea, and lemonade are BBQ classics, while whiskey or bourbon pairs wonderfully with the smoky richness of burnt ends.
• Side Dishes Galore: Serve a mix of classic and modern sides. Baked beans, cornbread, and potato salad are BBQ staples, while a fruit salad or grilled veggies add a refreshing twist.
• Setting Up the Smoker: If you’ll be using a smoker for other meats, stagger the cooking times to keep a steady flow of BBQ dishes throughout the meal. Make sure to start with burnt ends as they take a few hours to cook.

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Recipe Card

Pork Belly Burnt Ends Recipe Card

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Conclusion

Pork Belly Burnt Ends are a BBQ staple, loved for their rich flavor and tender texture.

Now that you have this recipe, it’s time to get smoking!

Don’t forget to share your own creations in the comments for a chance to be featured.

Frequently Asked Questions (FAQs)

Q: Can I make pork belly burnt ends without a smoker?
A: Yes! You can make pork belly burnt ends in the oven by following a similar cooking process. While you won’t get the same intense smoky flavor, using smoked paprika or adding a small amount of liquid smoke to the BBQ sauce can help mimic the taste. Set the oven to 250°F, bake for two hours, then glaze and bake for another hour at 275°F.

Q: What’s the best way to get that caramelized, sticky texture on the burnt ends?
A: The key to caramelization is applying the BBQ sauce and glaze toward the end of cooking. Adding it too early can lead to burning. Toss the pork belly in sauce for the final hour, and consider giving it a quick broil to get an extra-sticky finish.

Q: How do I know when the pork belly burnt ends are done?
A: The burnt ends are done when they’re fork-tender and have a deep caramelized color. They should have a slight crisp on the outside but be tender and juicy inside. This usually takes 3 to 3.5 hours, depending on the size of the pork belly cubes and your smoker.

Q: Can I freeze pork belly burnt ends?
A: Yes! To freeze, let the burnt ends cool completely, then place them in an airtight container or freezer-safe bag. They’ll keep in the freezer for up to two months. When ready to eat, thaw in the fridge overnight and reheat in the oven at 300°F until warmed through.

Q: What type of wood is best for smoking pork belly burnt ends?
A: Fruitwoods like apple or cherry are great for pork belly because they provide a mild, sweet smoke that complements the meat’s natural flavors. Hickory is also popular for a stronger, smoky flavor. Try experimenting with combinations like apple and hickory for a balanced, smoky-sweet profile.

Q: Can I use this recipe for other cuts of pork?
A: Absolutely! Pork shoulder is a popular leaner alternative that still turns out tender and flavorful when cubed and smoked. Just adjust the cooking time slightly, as pork shoulder can take a bit longer to reach the same tenderness as pork belly.

Q: How can I make burnt ends less fatty?
A: While pork belly is naturally fatty, you can trim excess fat before cooking. If you prefer a leaner option, substitute pork shoulder or pork loin, which will provide a similar texture but with less fat. Pair with fresh or acidic sides to balance the richness.

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