Name: Pork Belly Burnt Ends
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Ingredients: 3 pounds skinless pork belly, cut into 1½-inch cubes; 2 tablespoons yellow mustard or cooking oil (binder); 2 tablespoons brown sugar; 1 tablespoon kosher salt; 1 tablespoon coarse black pepper; 2 teaspoons smoked paprika; 2 teaspoons garlic powder; 2 teaspoons onion powder; ½ teaspoon cayenne pepper (optional); 4 tablespoons unsalted butter, cubed; ¼ cup brown sugar; ¼ cup honey; ½ cup thick barbecue sauce; 2 tablespoons apple cider vinegar

Description

These Pork Belly Burnt Ends are smoky, tender, and coated in a rich, sticky barbecue glaze. Slow-smoked until perfectly caramelized, they’re an irresistible appetizer or main dish that’s perfect for backyard barbecues, game days, and family gatherings.

Ingredients

Scale

3 pounds skinless pork belly, cut into 1½-inch cubes
2 tablespoons yellow mustard or cooking oil (binder)

BBQ Rub

2 tablespoons brown sugar
1 tablespoon kosher salt
1 tablespoon coarse black pepper
2 teaspoons smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
½ teaspoon cayenne pepper (optional)

For the Glaze

4 tablespoons unsalted butter, cubed
¼ cup brown sugar
¼ cup honey
½ cup thick barbecue sauce
2 tablespoons apple cider vinegar

Instructions

Preheat your smoker to 250°F (121°C).
Cut the pork belly into evenly sized 1½-inch cubes and pat them dry.
Coat the pork with mustard or cooking oil, then season generously with the BBQ rub.
Arrange the pork belly cubes on the smoker grate, leaving space between each piece.
Smoke for 2½ to 3 hours, or until a rich bark forms and the internal temperature reaches about 165°F.
Transfer the pork belly to a disposable aluminum pan.
Add the butter, brown sugar, honey, barbecue sauce, and apple cider vinegar. Toss gently to coat.
Cover the pan tightly with aluminum foil and return it to the smoker.
Cook for another 1½ to 2 hours, or until the pork reaches 195°F–203°F and is fork-tender.
Remove the foil, stir gently, and cook uncovered for 15–20 minutes until the sauce thickens and caramelizes.

Let the burnt ends rest for 10 minutes before serving.

Notes

Cut the pork belly into uniform cubes for even cooking.
Use a meat thermometer to check for doneness.
Apple, cherry, hickory, or pecan wood all work well for smoking.
Don’t rush the cooking process, low and slow produces the best texture.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Serving Size: About 6–8 burnt ends
Calories: 610
Sugar: 12g
Sodium: 790mg
Fat: 48g
Saturated Fat: 17g
Unsaturated Fat: 27g
Carbohydrates: 14g
Fiber: 1g
Protein: 30g
Cholesterol: 125mg