Smoked Pork Belly Burnt Ends have become one of the most popular dishes among barbecuers and food lovers alike.
This delicious and savory dish is the perfect addition to any BBQ or summer gathering, or for those who simply enjoy a rich, smoky flavor in their food.
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So why are Smoked Pork Belly Burnt Ends so popular? It all starts with the rich and smoky flavor of the pork belly, which is enhanced by the seasonings and spices that are used in the recipe.
The sweetness of the brown sugar, combined with the spices and smoky flavor, creates a perfect balance that is sure to satisfy even the most discerning of palates.
Additionally, the key to making the perfect cook is in the cooking process itself.
The long, slow cooking process allows the flavors to meld together and create a tender and juicy dish that is packed with flavor. And once you try them, you’ll want to make them again and again.
So if you’re looking for a delicious and crowd-pleasing BBQ dish that’s sure to be a hit, look no further than Smoked Pork Belly Burnt Ends.
With the right equipment, a little patience, and a lot of love, you’ll be able to create a dish that is sure to become a staple at your next summer gathering or family dinner.
So fire up that pellet smoker and get ready to experience the rich and smoky flavors of this amazing dish.
How To Make Smoked Pork Belly Burnt Ends
- Preheat your Smoker to 250°F
This step is crucial as it ensures that the pork belly will cook evenly and allows the dry rub to adhere to the meat.
Preheat the smoker to 250°F for about 30 minutes before adding the pork belly.
- Slice Pork Belly into Cubes
To make the cooking process more efficient, slice the pork belly into 1 1/2-inch cubes.
This allows the dry rub and smoke to penetrate the meat more easily, leading to an even cook and an amazing flavor.
- Combine And Apply The Dry Rub
The pork dry rub consists of brown sugar, paprika, salt, chili powder, garlic powder, onion powder, and black pepper.
Combine these ingredients and spread the mixture over the pork belly cubes. Make sure to rub the seasoning into the meat and ensure that all sides are equally coated.
- Smoke Pork Belly For 3-4 Hours
Once the pork belly cubes are seasoned, place them in your smoker and close the lid.
Cook the cubes for 3-4 hours, or until they reach an internal temperature of 165°F. During this step, the smoke will penetrate the meat, infusing it with a rich, smoky flavor.
- Prepare The Sweet & Sticky BBQ Sauce
While the pork belly is cooking, you can prepare the BBQ Hero Sweet & Sticky BBQ Sauce. Combine the ingredients in a small saucepan and simmer for 10 minutes.
This sauce will give the pork belly an extra layer of flavor and add a delicious sweetness to the dish.
- Transfer Pork Belly To A Large Aluminum Pan
Once the pork belly reaches an internal temperature of 165°F, transfer the cubes to a large aluminum pan.
This pan will be used to add the BBQ sauce and finish cooking the pork belly.
- Add BBQ Sauce And Butter To Pork Belly
Pour the homemade BBQ Sauce over the cubed pork belly, add 4 tablespoons of cubed butter, and cover with aluminum foil.
This will help the pork belly to retain its moisture and become even more tender and flavorful.
- Smoke Pork Belly For Another 1-2 Hours
Place the pan back into the smoker and cook for an additional 1-2 hours, or until the pork belly reaches an internal temperature of 205°F.
The foil will help the sauce to penetrate the meat and the addition of butter will create a delicious, melt-in-your-mouth texture.
- Rest And Serve
Remove the pan or wire rack from the smoker and let the pork belly rest at room temperature for 20 minutes before serving.
This step is crucial as it allows the flavors to settle and the pork belly to become even more tender. Serve and enjoy!
Tips For Making The Best Pork Belly Burnt Ends
The key to making delicious pork belly burnt ends is to season them generously.
Make sure to cover each piece of pork belly evenly with the spice rub.
Use a Meat Thermometer:
A meat thermometer is essential to ensure that your meal are cooked to perfection.
You want your thermometer to slide into the meat super easily like it is sliding into softened butter.
Smoked pork belly burnt ends take time to cook. It’s important to resist the urge to check on them frequently and allow them to smoke for the recommended time.
Trust the process, and you’ll be rewarded with juicy and flavorful pork belly burnt ends.
Best Beer To Pair With Pork Belly Burnt Ends
A rich, creamy stout beer pairs perfectly with the sweet, smoky, and slightly spicy flavors of pork belly burnt ends.
The roasty, toasty undertones of the stout bring out the depth of flavors in the burnt ends, while the creamy mouthfeel balances out the heat.
Amber ales are a crowd-pleaser and they also play well with the sweet and smoky flavors of pork belly burnt ends.
The medium body and nutty undertones of the amber ale provide a nice contrast to the spicy and sweet notes in the burnt ends.
A classic brown ale is a great match for pork belly burnt ends.
With its mild toffee and nutty flavors, it complements the sweetness of the burnt ends and mellows out the spiciness.
The toasty malt character in a brown ale also pairs well with the smoky flavors in the burnt ends.
Smoked Pork Belly Burnt Ends
- Aluminum Drip Pan
- 1 whole pork belly, 8-10 pounds
- 3/4 cup brown sugar
- 1/4 cup paprika
- 3 tbsp salt
- 1 tbsp chili powder
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp black pepper
- handful apple wood chunks
Sweet & Sticky Barbecue Sauce
- 1 cup ketchup
- 1/2 cup brown sugar
- 1/4 cup apple juice
- 1/4 cup honey
- 2 tbsp apple cider vinegar
- 1 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- Preheat your smoker to 275°F.
- Slice the pork belly into 1 1/2 inch cubes.
- Combine the brown sugar, paprika, salt, chili powder, garlic powder, onion powder, and black pepper, mixing to break up any lumps.
- Generously spread the mixture over the pork belly cubes, rotating the cubes to ensure that all sides are equally seasoned.
- Place the pork belly cubes in your smoker. Close the lid and cook for 3-4 hours or until they reach an internal temperature of 165°F.
- During this cooking process, combine the ingredients for our BBQ Hero Sweet & Sticky BBQ Sauce in a small saucepan and bring it to a simmer for 10 minutes.
- Once the smoked pork belly has reached an internal temperature of 165°F, transfer the cubes to a large aluminum pan.
- Pour your homemade BBQ Sauce over the pork belly cubes and add 4 tbsp of cubed butter and cover with aluminum foil.
- Place the pan into your smoker for another 1-2 hours, or until they reach an internal temperature of 205°F
- Remove the pan from your smoker and let rest at room temperature for 20 minutes before serving.
Smoked Pork Belly Burnt Ends FAQs
Pork belly burnt ends are small, bite-sized cubes of smoked pork belly that are finished in a sweet and sticky BBQ sauce.
To prepare a smoking pork belly burnt ends recipe, you should slice it into 1-1/2-inch pork belly cube.
You should smoke the pork belly at a temperature of 250°F.
Yes, you can use store-bought BBQ sauce instead of making your own, but making your own is a great way to customize the flavor to your liking.
The ideal internal temperature for pork belly burnt ends is 205°F.
Yes, you can make pork belly burnt ends in an oven or on a grill, but the smoky flavor won’t be as intense as when using a smoker.
You can use any type of wood pellets for this recipe, but fruitwood pellets like apple, cherry, or pecan are a good choice as they impart a mild, sweet flavor to the meat.