Smoked Pork Belly Burnt Ends
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Smoked Pork Belly Burnt Ends are irresistible, juicy bites of mouthwatering meat (the same kind used to make bacon) that is rubbed in spices, infused with smoky flavor, and tossed in a fabulous barbecue sauce. Eat them as an appetizer by spearing with toothpicks, or throw them into tacos or salads, onto buns for pork belly sandwiches, or over nachos.
Love your smoker like we do? Be sure not to miss our Brown Sugar & Honey Smoked Baby Back Ribs, Texas Smoked Brisket, and Smoked Pulled Pork!
Smoked Pork Belly Burnt Ends
If you’ve ever been to a barbecue joint before, chances are you’ve seen brisket burnt ends on the menu, along with a note about how the supply is limited and they run out quickly. That’s because burnt ends are the most flavorful, incredible piece of meat you can think of.
They have this unique quality of having bark (the crusty exterior you get from a long, slow smoke) and a caramelized sauce that makes for sticky, salty, deliciously rich smokey bites.
Pork belly burnt ends are a little different, but similar to brisket burnt ends in a lot of ways. The important part being that they are incredibly tender and full of flavor. They practically melt in your mouth. We love serving these with a cool and crunchy broccoli salad for excellent contrast in texures and flavors.
We make our smoked pork belly using our Traeger grill and it’s incredibly easy to do. Like most smoked meats I can think of, the key is to cook them low and slow. It gives time for the fat to melt and render down and for each morsel of cubed pork belly to absorb the amazing smoky flavor from the wood pellets.
House of Nash MEATS
For several years now, Paul and I have enjoyed smoking meats on our Traeger smoker. A few months ago, Paul had a great idea and recommended I do a series devoted to the meats we smoke, called House of Nash MEATS!
So far I’ve shared Texas smoked brisket, hot smoked salmon, brown sugar & honey baby back ribs, and smoked pulled pork, but it’s possible I’ve saved the best for last with these smoked pork belly burnt ends. We’ve made these pork belly burnt ends numerous times now, but Paul was originally inspired by this post from Vindulge, along with tips from a number of other sources, when he was learning how to make pork belly burnt ends.
What is pork belly?
If you aren’t familiar with pork belly, it’s the same cut of meat that bacon is made from. Pork belly is basically just uncured, non-smoked, unsliced bacon. It comes from the belly of the pig (not the stomach, but rather the piece of flesh on the underside of the pig), and it is made from layers of fat and meat.
Even if your local grocery store doesn’t have pork belly on display, I have found that they often have it in the back if you ask the butcher. Look for a piece of pork belly with as much meat as possible.
Pork belly is unique because it is one of the only proteins that can be cut into small bites and smoked like this. The layers of fat in the pork belly allow it to stay moist and not dry out during the long, slow smoke.
What kind of wood should I use to smoke Pork Belly Burnt Ends?
We like to use cherry wood for smoking our pork belly burnt ends. I’ve also read that hickory, pecan, maple, and pretty much any of the fruit woods like apple or peach are good choices for this cut of meat, but we haven’t tried them yet.
How to make pork belly to make burnt ends
- Trim off the skin and top layer of fat. You can ask the butcher to trim the skin for you, but you run the risk of them taking off quite a lot of the top layer of fat. We do like to trim off the fat on top when it is pretty thick, but some people love the fat and like to leave most of it on. A lot of it will render off anyway. You don’t want to trim it all away, but our preference is to trim some, if not most, of the areas of pure fat away. To do this, just use a very sharp knife to make gashes horizontally across the top of the piece of pork belly, peeling away the top layer of skin and fat as you go.
- Cut the meat into cubes. Aim for 1 1/2 inch cubes of pork belly. They might seem large, but they will shrink quite a bit as they cook, just like bacon. By the time they are done, your pork belly burnt ends will be perfectly bite-size. If the pork belly is too slippery to slice easily, try sticking it in the freezer for 30 minutes so the fat can firm up a bit, then slice it.
- Rub the meat with dry rub. Drizzle the cubed pork belly with a little olive oil, then sprinkle generously with your favorite pork rub. Try to cover every piece of pork belly evenly with the rub, then arrange them on a wire cooling and baking rack. This makes it easy to get the cubes of meat on and off the grill and it also allows better smoke circulation than putting the pork belly in a pan for the initial smoke.
- Smoke between 225°F and 250°F for 2 1/2 to 3 hours until dark red and a nice bark starts to form.
- Sauce the meat. Transfer the pork belly cubes to a disposable aluminum pan and add BBQ sauce, butter, and honey, stirring to evenly coat the cubes of pork belly. This will create a braising liquid that will give the sticky sweetness that is characteristic of smoked pork belly burnt ends. Cover the pan with foil, then return the sauced pork belly to the smoker and cook for another 60 to 90 minutes, until the meat reaches 200°F to 205°F when a digital meat thermometer (affiliate link) is inserted into the middle of one of the burnt ends. Really though, the easiest way to really tell if the pork belly burnt ends are done is to test them with a toothpick. If it goes in and comes out easily, the burnt ends are done.
- Remove the foil and cook for another 15 minutes to let the sauce thicken up a bit, then remove the pork belly burnt ends from the smoker and serve.
- Leftovers warm up really well the next day. You can even freeze the finished burnt ends, then reheat in the oven and they will still taste delicious!
More Great Appetizer Recipes For Folks Who Love Burnt Ends
- Bacon Wrapped Jalapeno Poppers
- Jalapeno Popper Dip with Bacon
- Bacon Green Onion Deviled Eggs
- Slow Cooker Little Smokies in Honey Garlic BBQ Sauce
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Smoked Pork Belly Burnt Ends
Smoked Pork Belly Burnt Ends are irresistible, juicy bites of mouthwatering meat (the same kind used to make bacon) that is rubbed in spices, infused with smoky flavor, and tossed in a fabulous barbecue sauce. Eat them as an appetizer by spearing with toothpicks, or throw them into tacos or salads, onto buns for pork belly sandwiches, or over nachos.
Ingredients
- 4-5 pounds pork belly
- 2-3 tablespoons olive oil
Rub
- 1/4 cup brown sugar
- 2 tablespoons coarse Kosher salt (be sure to use the right kind of salt!)
- 1 tablespoon freshly ground black pepper
- 1 tablespoon paprika
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
Sauce
- 1/2 to 1 cup of your favorite BBQ sauce
- 4 tbsp butter
- 1/3 cup honey
Instructions
- Trim off the skin and top layer of pure fat of the pork belly. Cut the meat into 1 1/2-inch cubes.
- Rub the meat with a drizzle of olive oil, then combine the rub ingredients and sprinkle generously over the meat, rubbing it in to cover each piece.
- Arrange the pork belly cubes on a wire cooling and baking rack, then place on the smoker and smoke between 225°F and 250°F for 2 1/2 to 3 hours until dark red and a nice bark starts to form.
- Transfer the pork belly cubes to a disposable aluminum pan and add BBQ sauce, butter, and honey, stirring to evenly coat the cubes of pork belly.
- Cover with foil, then return the sauced pork belly to the smoker and cook for another 60 to 90 minutes, until the meat reaches 200°F to 205°F when a digital meat thermometer is inserted into the middle of one of the burnt ends or until a toothpick inserted into the burnt ends goes in and comes out easily.
- Remove the foil and cook uncovered for another 15 minutes to let the sauce thicken up a bit, then remove the pork belly burnt ends from the smoker and serve.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 703Total Fat: 48gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 28gCholesterol: 169mgSodium: 2816mgCarbohydrates: 22gFiber: 1gSugar: 19gProtein: 44g
HAVE YOU TRIED THIS RECIPE?
RATE and COMMENT below! I would love to hear your experience. Getting feedback from you helps me and other readers too!
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The dry rub recipe is way to salty!!
Brutal. You could cut the salt in half and then again in half and it would be too salty. What a waste of time, money and quality heritage pork belly. Was going to try your hot smoked salmon tomorrow but thinking twice about it now.
I don’t know, I always taste my rubs before using and adjust accordingly instead of going and bitching and whining it wasn’t to my liking. But maybe that’s just me.
Tried the smoked pork belly burnt ends and they turned out awsome! People went crazy over them, doing another batch today
I guarantee the negative commenters used table salt instead of kosher! No way two tablespoons of kosher salt is too much for 5 lbs of meat.
First run at pork belly. Rave reviews from the crowd. I think next I’d like to remove from pan and toss back on the racks for 15 min to dry out a bit. Pan drippings were a little greasy. If you can use that word with pork belly 🤠
The recipe was great I assume the others used table salt or sea salt
Great recipe, but cut the salt content in half. Really nice flavour, bit it is way too salty for my kids.
Fully agree, do NOT use any salt but Kosher. And it gets a bit more complex than that: Morton Kosher salt is almost twice as salty as Diamond Crystals. Everybody just needs to learn how much salt things need.
Fully agree, do NOT use any salt but Kosher. And it even gets a bit more complicated than that: Morton Kosher salt is almost twice as salty as Diamond Crystals Kosher Salt. Everybody just needs to know how much salt things need I think.
I’ve made these twice already and they are amazing! Going for third time lucky on 4th July smoke.
We tried this recipe tonight. It was awesome! I substituted chilli flakes for the chili powder. We will definitely be making this again! I smoked it on a treagar ironwood 850.
I have made these several times, followed the recipe religiously and never had them come out to salty. Others must be using the wrong type of salt. Morton Kosher is perfect!
I’ve seen some comments that mentioned the saltiness. You have to use regular pork belly, not salt pork belly, otherwise the total saltiness will make it inedible. In fact, if you are using salt pork belly, you should probably rinse and soak it several times before using it. The recipe is perfect when you use regular pork belly. I still cut the salt in half only because I like less salt but the recipe is fine as is.
Do you use a salted or non salted pork belly?
Non-salted pork belly
This was excellent. Whoever is saying too salty is not using kosher salt. I used 3/4 cup of a pineapple spiced rum BBQ sauce and 1/4 cup of a hickory BBQ sauce and didn’t add the honey. I agree I would have liked them a little drier but even with that they were still delicious. Will definitely make again. Thanks for the recipe.
I have tried to make pork belly burnt ends with other recipes that were not good at all. This is the one I love…perfect!
Tried these the first time and I have to tell you. Honestly this was the best pork belly recipe I have tried and I have tried quite a few. Simple and simply delicious. Will make these again for sure. Thanks
Added some cayenne to the rub (we like spicy) and then just a little more honey to the glaze to offset the spice a bit. OH MY!! Sweet and spicy and delish!! We never tried to do this cut of meat and will definitely be making it for a crowd next football party 😃
This is the second time I have made this burnt ends recipe. WOW!!! I followed this to the letter and both times it has turned out awesome.
My family can’t get enough of these delicious little cubes.
Can’t wait for the summer to serve up to my families near and far at our reunion.
Thank you
So glad these are such a hit for you!
I have tried MULTIPLE burnt ends recipes….this, BY FAR, has been the best! Admittedly, I have my own dry rub blend that I like to use; however, the wet sauce and the temp &timing is SPOT ON! This recipe is great for beginner and advance smokers!
This recipe was great, I made it low carb by using Swerve brown sugar and low carb honey. Served in iceberg lettuce, was just like the pork belly I had at a very nice restaurant in Vancouver. Delicious!!!