Pork Belly Burnt Ends
These pork belly burnt ends deliver incredible caramelized edges with melt-in-your-mouth tender meat. Sweet and savory glaze creates bark-like crust while keeping inside butter-soft. Perfect as appetizer or main course that rivals any barbecue restaurant's signature dish.
Ingredients
For the Pork Belly:
- 3 lbs pork belly skin removed
- 3 tbsp brown sugar
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp black pepper
- 1 tsp cayenne pepper
- 2 tsp kosher salt
For the Glaze:
- 1 cup BBQ sauce
- ½ cup honey
- ¼ cup butter melted
- 2 tbsp apple cider vinegar
- 1 tsp hot sauce
Instructions
- Prepare the pork belly: Remove skin if present and cut into 1.5-inch cubes. Combine brown sugar, paprika, garlic powder, onion powder, black pepper, cayenne, and salt to create dry rub.
- Season the meat: Generously coat all sides of pork belly cubes with dry rub mixture. Let rest at room temperature for 30 minutes while smoker preheats.
- Smoke the pork belly: Preheat smoker to 250°F. Place seasoned cubes directly on grate with space between each piece. Smoke for 2–2.5 hours, checking internal temperature after 2 hours. Pull when it reaches 195°F.
- Prepare the glaze: Whisk together BBQ sauce, honey, melted butter, apple cider vinegar, and hot sauce in a bowl until fully combined.
- Braise in glaze: Transfer smoked pork belly cubes to disposable aluminum pan. Pour glaze over meat and toss to coat completely. Cover pan tightly with foil.
- Continue cooking: Return covered pan to smoker and cook for 1 hour at 250°F. The glaze will caramelize and penetrate the meat.
- Finish uncovered: Remove foil and cook uncovered for final 30 minutes, stirring every 10 minutes until glaze thickens and develops sticky bark.