Pork Belly Burnt Ends
Pork Belly Burnt Ends are a mouthwatering BBQ treat that combines the rich, tender goodness of pork belly with a perfect balance of smoky, sweet, and spicy flavors. These succulent cubes of pork belly are seasoned with a flavorful BBQ rub, smoked low and slow until tender, and then glazed with a sweet and tangy sauce that takes the dish to the next level. Perfect for BBQ enthusiasts, these burnt ends are a crowd-pleasing favorite, whether you're serving them at a backyard cookout or as a special meal. The result is crispy on the outside and melt-in-your-mouth tender on the inside, delivering the ultimate BBQ experience.
Equipment
- Charcoal Smoker: Essential for achieving the smoky flavor and tender texture of these pork belly burnt ends. Set it up for indirect cooking at 250°F to 275°F. Cherry wood chunks provide the perfect smoke for this dish.
- Full-Size Cooling Rack: Used to arrange the seasoned pork belly cubes for smoking. It allows air circulation around the pork for even cooking.
- Aluminum Pan: Ideal for holding the pork belly pieces while they cook with brown sugar, honey, and butter. It also helps retain moisture and tenderness.
- Aluminum Foil: Used to cover the aluminum pan during the smoking process to trap heat and keep the pork belly pieces tender as they cook in the glaze.
- Basting Brush or Spoon: For applying the glaze evenly over the pork belly burnt ends after they've smoked and tenderized.
Ingredients
- 8 lbs pork belly skin removed
- ½ cup Killer Hogs The BBQ Rub
- 1½ sticks butter sliced
- ½ cup brown sugar
- ¼ cup honey
Glaze
- 1 cup Killer Hogs The BBQ Sauce
- ¼ cup apple juice
- ¼ cup apple jelly
- 1 tbsp Frank’s hot sauce
Instructions
- Prepare the charcoal smoker for indirect cooking at 250° to 275° F. Add 2 chunks of cherry wood for smoke.
- Remove the pork belly from the packaging and cube into 1½” x 1½” pieces. Season all sides of the pork belly cubes with the BBQ rub.
- Arrange the cubes onto a full size cooling rack and place on the smoking grate.
- Smoke the pork belly cubes for 2 to 2½ hours.
- Place each pork belly burnt end into an aluminum pan and cover with brown sugar and honey. Arrange butter slices in between the pork belly pieces.
- Cover the pan with aluminum foil and return to the smoker for 1½ hours or until the pieces are tender.
- Drain the liquid from the pan and add the pork belly glaze to the burnt ends. Toss gently to coat each piece and return to the smoker to set the glaze for 5 to 10 minutes and serve.
Notes
Make-Ahead:
- Pork belly burnt ends can be smoked and glazed in advance and stored in the refrigerator for up to 2 days. Reheat gently in the smoker or oven to restore their crispy, tender texture.
Customizations:
- For a spicier kick, add extra hot sauce to the glaze. You can also experiment with different types of BBQ rubs to suit your taste.
Serving Suggestions:
- Serve these burnt ends as an appetizer at your next BBQ party, or as a main course alongside classic BBQ sides like coleslaw, cornbread, and baked beans.
Make-Ahead Tips:
- If you’re preparing these for a special event, you can smoke the pork belly cubes in advance, then glaze and crisp them up on the smoker just before serving. This makes for a more manageable prep time on the day of your BBQ.
Nutrition
Calories: 3291kcalCarbohydrates: 41gProtein: 57gFat: 321gSaturated Fat: 117gPolyunsaturated Fat: 34gMonounsaturated Fat: 149gTrans Fat: 0.04gCholesterol: 435mgSodium: 282mgPotassium: 1172mgFiber: 0.2gSugar: 37gVitamin A: 61IUVitamin C: 3mgCalcium: 50mgIron: 3mg
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