Pork belly burnt ends are a delicious BBQ dish that involves cooking pork belly cubes low and slow until they become incredibly tender and caramelized. When done right, pork belly burnt ends have an irresistible depth of flavor from the rendered fat and develop a slightly crispy charred exterior while remaining moist and juicy on the inside. Here is a complete guide on how to make mouthwatering pork belly burnt ends at home.

Ingredients Needed

To make pork belly burnt ends, you will need:

2-3 lbs pork belly, cut into 1-2 inch cubes
BBQ rub of your choice
BBQ sauce or glaze of your choice
Wood chunks for smoking (hickory, oak, etc.)
Brown sugar
Honey
Apple cider vinegar
Worcestershiresauce

Prepare the Pork Belly

Start by cutting the pork belly into 1-2 inch cubes. Try to cut the cubes with some fat on them for maximum flavor and moisture.
Generously coat the pork belly cubes all over with the BBQ rub.Make sure the rub gets into all the nooks and crannies. Refrigerate for at least 2-4 hours, or preferably overnight. This allows the rub to really penetrate the meat.

Set Up Your Smoker

Set up your smoker or grill for low and slow indirect cooking at 225-250°F.
Use your choice of wood chunks such as hickory, oak, or applewood to generate smoke.
Place a drip pan filled with water under the cooking grate. This will help maintain moisture.

Smoke the Pork Belly

Place the seasoned pork belly cubes on the cooking grates directly over the drip pan. Make sure not to overcrowd.
Smoke the pork belly for 2-3 hours, until it develops a nice bark and reaches an internal temperature of around 160°F.

Wrap and Continue Cooking

Remove the pork belly cubes from the smoker.
Wrap each cube tightly in foil along with a little apple cider vinegar, brown sugar, honey and Worcestershire sauce.
Return the foil wrapped pork belly to the smoker for another 2-3 hours.

Unwrap and Crisp the Burnt Ends

After 2-3 hours, remove the foil packets from the smoker.
Unwrap the pork belly cubes and return them directly onto the cooking grates.
Cook unwrapped for another 30-60 mins until caramelized and crispy.

Glaze and Toss the Burnt Ends

In a bowl, mix your favorite BBQ sauce or glaze.
Add the crispy burnt ends and toss to coat them evenly with the glaze.

Rest and Serve

Let the glazed burnt ends rest for 10-15 minutes before serving.
Enjoy the incredibly tender, smokey and sticky pork belly burnt ends on their own or served over creamy coleslaw.

With the right preparation, smoking technique and glazing, pork belly burnt ends turn out phenomenally juicy and packed with finger-licking barbecue flavor. The renderd fat keeps them extremely moist while the outer char gives that signature crispy texture associated with great burnt ends. Follow this guide and enjoy outstanding barbecue no matter what smoker or grill you use at home.

Frequently Asked Questions About Pork Belly Burnt Ends

What is the best type of wood to use for smoking pork belly burnt ends?

Hickory and oak are classic wood flavors that pair excellently with pork. Apple or cherry wood also work very well and impart a sweeter, fruitier taste.

What BBQ rubs work best for pork belly burnt ends?

Look for rubs that contain brown sugar, chili powder, paprika, garlic powder, onion powder and cayenne pepper. Kansas city style rubs or Memphis style rubs are great options.

Should I brine the pork belly before smoking?

Brining is not necessary but can help keep the cubes super moist and seasoned throughout. A simple brown sugar and salt brine for 4-6 hours works great.

How much time does it take to make pork belly burnt ends?

Plan for 6-8 hours total including the rub/marinade time, initial smoking, braising and final crisping time on the grill. The active time is only about 15-20 minutes.

What BBQ sauce is best for glazing burnt ends?

For pork belly, sweet and tangy sauces work very well. Try using your favorite store-bought sauce or make your own with honey, molasses, ketchup and vinegar.

Can I make burnt ends with other cuts of pork?

Absolutely! Pork shoulder cubes (also called pork butt) are a fantastic budget-friendly option for making delicious burnt ends at home.

How do I know when the burnt ends are done smoking?

Look for the meat to reach an internal temp of around 200-205°F. The cubes should be extremely tender and starting to crisp on the outside edges.

Is there an easy smoker recipe for beginners?

This pork belly burnt ends recipe is actually quite simple for beginners. The key is taking it low and slow, letting the smoke work its magic.

With some basic BBQ techniques and quality pork belly, you can achieve competition-worthy burnt ends off any backyard smoker or grill. This step-by-step guide will have you makng these incredible smoked, saucy and crispy pork belly cubes in no time.

Conclusion

Making mouthwatering pork belly burnt ends is easier than you think. With quality pork belly, a flavorful dry rub, proper smoking, braising, glazing and crisping techniques, you can achieve succulent, smokey and crispy burnt ends full of unbelievable barbecue flavor. The rendered pork fat keeps them unbelievably moist while the outer charring gives that signature burnt ends texture. Use this complete guide to make competition-worthy pork belly burnt ends right in your own backyard. With a little practice, you will be able to impress any BBQ lover with these incredible burnt ends.

How to BBQ Right Pork Belly Burnt Ends