Smoked Pork Belly Burnt Ends

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Smoked pork belly burnt ends are the perfect blend of sweet and savory, with a touch of smokiness that will leave your taste buds begging for more. What’s not to love about bite-sized pieces of succulent pork that have been slow-cooked to perfection?

Smoked Pork Belly Burnt Ends
Smoked Pork Belly Burnt Ends

And the best part is, this recipe is easy to follow, so anyone can make it at home. So if you’re looking for a dish that is sure to impress, Smoked Pork Belly Burnt Ends are the way to go. Trust us, your friends and family will be thanking you for years to come.

Equipment List

Smoked Pork Belly Burnt Ends

Smoked Pork Belly Burnt Ends

Delicious Smoked Pork Belly Burnt Ends you can try at home.
5 from 3 votes
Prep Time 14 mins
Cook Time 4 hrs 45 mins
Total Time 5 hrs
Servings 6


  • 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 with 3 to 4 wood chunks on the hot coals. Close the lid and cook for 2 hours.
  • Transfer the pork belly cubes onto a large aluminum drip pan and cover with aluminum foil. Place the pan into your smoker for another 2 hours.
  • Combine all ingredients for the Sweet & Sticky Barbecue Sauce into a saucepan and bring to a simmer for 10 minutes.
  • Uncover the aluminum pan and drain all liquid. Pour the Sweet & Sticky Barbecue Sauce over the pork belly burnt ends and mix until all cubes are evenly coated.
  • Place the pan back into the smoker and open the air vents to raise the temperature of the smoker to 350°F. Cook for an additional 10-15 minutes.
  • Remove the pan from your smoker and let rest at room temperature for 20 minutes before serving.