Pork Belly Burnt Ends

In the world of barbecue, burnt ends are considered the holy grail—those caramelized, smoky, melt-in-your-mouth cubes of meat that combine the best of everything: crispy edges, tender centers, and a sticky, sweet glaze.

While traditional burnt ends come from brisket, pork belly burnt ends have become a beloved alternative that’s arguably even more indulgent. Cubed pork belly is seasoned with a bold rub, smoked low and slow until the fat renders and the meat becomes fork-tender, then tossed in BBQ sauce and caramelized until sticky and irresistible.

They’re the ultimate barbecue appetizer, game day snack, or centerpiece for any gathering. Best of all, they’re surprisingly easy to make on a smoker or even in the oven.

Ingredients

For the Pork Belly:

• 3 to 4 lbs (1.4 to 1.8 kg) pork belly, skin removed
• ¼ cup (60g) yellow mustard or olive oil (binder)

For the Dry Rub:

• ¼ cup (50g) brown sugar, packed
• 2 tablespoons smoked paprika
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper (optional, for heat)

For the Glaze:

• ½ cup (120ml) BBQ sauce (your favorite)
• ¼ cup (85g) honey or maple syrup
• 2 tablespoons apple cider vinegar
• 2 tablespoons butter, cut into small cubes (optional)

For Serving:

• Fresh parsley, chopped (optional)
• Pickles or pickled onions (optional)

Instructions

1. Prepare the Pork Belly: Place the pork belly on a cutting board. If the skin is still attached, remove it carefully. Cut the pork belly into 1½ to 2-inch cubes. Pat the cubes dry with paper towels.

2. Season the Pork: In a small bowl, combine all dry rub ingredients. Brush the pork cubes lightly with mustard or oil (this helps the rub adhere). Coat each cube generously with the dry rub, ensuring all sides are covered.

3. Preheat the Smoker: Preheat your smoker to 250°F to 275°F (120°C to 135°C) using your choice of wood—hickory, apple, or cherry are excellent options.

4. Smoke the Pork Belly: Place the seasoned pork belly cubes on the smoker grates, spacing them apart for even smoke circulation. Smoke for 2½ to 3 hours, until the cubes have a deep mahogany color, the fat has rendered, and the internal temperature reaches about 195°F to 200°F (90°C to 93°C). Spritz with apple cider vinegar or water every hour if desired to keep them moist.

5. Prepare the Glaze: In a small bowl, combine the BBQ sauce, honey, and apple cider vinegar. Mix well.

6. Glaze and Caramelize: Transfer the smoked pork cubes to a disposable aluminum pan or a baking dish. Add the glaze and toss to coat evenly. Dot with butter cubes if using.

Return the pan to the smoker (or place in a preheated 300°F oven) and cook uncovered for another 30 to 45 minutes, stirring occasionally, until the glaze has thickened, caramelized, and become sticky.

7. Rest and Serve: Remove the pan from the smoker and let the burnt ends rest for 10 minutes. Transfer to a serving platter, garnish with fresh parsley, and serve with extra BBQ sauce and pickles on the side.

These Pork Belly Burnt Ends are pure barbecue bliss—crispy, sticky, smoky, and utterly irresistible.