Smoked Pork Belly Burnt Ends
Sweet, sticky, and incredibly tender pork belly cubes with caramelized edges.
Jump to RecipePork belly burnt ends might just be the most addictive thing I've ever made on my smoker. These little cubes of caramelized, smoky, melt-in-your-mouth goodness are like meat candy. Once you try them, you'll understand why they disappear from the serving platter in minutes flat.
I typically make these for special occasions when I really want to wow my guests. They're incredible as an appetizer for a dinner party, served with toothpicks so people can grab them easily. They also work great as the star of a BBQ spread, or even as a decadent topping for loaded fries or nachos.
For accompaniments, I like to serve these with something that cuts through all that rich, fatty goodness. A tangy vinegar-based slaw works wonderfully, as does a simple green salad with a sharp lemon vinaigrette. Pickled vegetables provide a great acidic counterpoint. If you're going all-out, serve them over creamy grits or fluffy rice to catch all those incredible juices.
While the classic preparation uses a sweet BBQ sauce glaze, there's plenty of room for creativity here. Try an Asian-inspired version with hoisin, soy sauce, and a touch of five-spice. A spicy honey glaze with cayenne and garlic is absolutely phenomenal. I've even done a maple bourbon variation that's perfect for fall gatherings.
The secret to perfect burnt ends is getting that caramelization just right. You want the exterior to be slightly crispy and deeply glazed while the interior stays buttery soft. Don't be afraid to crank up the heat at the end or finish them under a broiler to get that perfect char on the edges.
Ingredients
Instructions
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1
Cut the pork belly into roughly 1.5-inch cubes, keeping them as uniform as possible so they cook evenly.
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2
Season the cubes on all sides with Killer Hogs BBQ Rub. The sweet and savory profile works perfectly with rich pork belly.
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3
Set your smoker to 250°F and add hickory wood chunks for a bold, smoky backbone.
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4
Arrange the cubes directly on the smoker grate with a little space between each one. Smoke for about 2.5 hours until the exterior is firm and deeply colored.
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5
Transfer the cubes to a disposable aluminum pan. Add several pats of butter, a generous drizzle of honey, and a handful of brown sugar. Toss to coat.
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6
Cover the pan tightly with foil and return it to the smoker for about 1 hour. The butter and sugar will create a sticky, caramelized glaze.
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7
Remove the foil and pour in your favorite BBQ sauce — Sweet Baby Ray's is a great choice. Gently stir to coat all the cubes.
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8
Cook uncovered for another 30 minutes until the sauce thickens and the internal temperature of the cubes reaches 200°F. Check a few cubes with an instant-read thermometer — they should be probe-tender and jiggly. Serve immediately.