Pork Belly Burnt Ends | Smoked Pork Belly

Pork Belly Burnt Ends on a wooden cutting board covered with parchment paper

Pork Belly Burnt Ends | Smoked Pork Belly

If you're a barbecue enthusiast or just someone who loves indulging in delicious, smoky flavors, get ready to elevate your grilling game with our irresistible Pork Belly Burnt Ends recipe.

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Course: Main Courses

Keyword: Pork Belly Burnt Ends, Pork Belly Burnt Ends Recipe, Smoked Pork Belly Burnt Ends

Prep Time: 10

4 30

Total Time: 4 40

Servings: servings

Calories: 789kcal

Author: AshleyThompson

Ingredients

3 pounds Pork Belly
2 tbsp Paprika
1 tbsp Garlic Powder
1 tbsp Onion Powder
1/4 cup Brown Sugar
1 tbsp Kosher Salt
1 tsp Black Pepper
1 cup BBQ Sauce
3 tbsp Unsalted Butter
2 tbsp Honey
2 tbsp Apple Cider Vinegar
1 tbsp Worcestershire Sauce

Instructions

Prepare the Pork Belly. Trim any excess fat and remove the skin if it's still attached. Cut the pork belly into 1-inch cubes and pat them dry with paper towels.
Season the Pork Belly. Place the pork belly cubes in a large mixing bowl. Season them generously with BBQ rub. Let them sit at room temperature for 30 minutes to allow the flavors to penetrate.
Preheat the Smoker. Preheat your smoker to 250°F. Add your favorite wood chips to the smoker for flavor. Hickory, apple, or cherry wood works well with pork.
Smoke the Pork Belly. Once the smoker is ready, arrange the seasoned pork belly cubes on the smoker rack, leaving some space between them for air circulation. Smoke the pork belly cubes for 2.5 to 3 hours, or until they develop a mahogany color and an internal temperature of 160°F.
Make the Glaze. While the pork belly is smoking, prepare the glaze. In a small saucepan over medium heat, melt the butter. Add the BBQ sauce, honey, brown sugar, apple cider vinegar, Worcestershire sauce, salt, and black pepper. Stir well. Let the glaze simmer for 5-7 minutes, then remove it from the heat.
Braise the Pork Belly. Once the pork belly cubes are smoked, transfer them to a baking dish. Pour the prepared glaze over the pork belly cubes. Cover the pan with aluminum foil.
Continue Cooking. Return the pan to the smoker and continue cooking the pork belly cubes for an additional 1 to 1.5 hours. Remove the foil during the last 30 minutes of cooking to allow the glaze to thicken and caramelize further.
Rest and Serve. Once they are done, remove them from the smoker and let them rest for 10-15 minutes. Serve the burnt ends hot.

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