Pork Belly Burnt Ends

Smoked pork belly burnt ends are like delicious little morsels of meat candy you won't be able to stop eating! A quick toss in your favorite BBQ sauce and a few extra hours in the smoker is all you need to turn a juicy slab of pork belly into these delicious meaty treats! Make these pork belly burnt ends for your next get-together and you will be the most popular person at the party!

Best Pork Belly Burnt Ends Recipe

Smoked pork belly burnt ends are bite-sized bits of tender pork belly in a thick, sticky, caramelized BBQ sauce. They are just as delicious as it sounds and they make an unforgettable addition to any BBQ spread!

Serve these crispy, sweet, meaty morsels at your next game day get-together, 4th of July party, or summer cookout and everyone will be giving their compliments to the chef!

Jump to:

• Best Pork Belly Burnt Ends Recipe
• 🥘 Pork Belly Burnt Ends Ingredients
• 🔪 How To Make Pork Belly Burnt Ends
• 💭 Tips & Notes
• ❓Should I Smoke Pork Belly Fat Side Up?
• ❓ What Do Pork Belly Burnt Ends Taste Like?
• ❓ Can You Burn Pork Belly Burnt Ends?
• 🥩 More Delicious Pork!
• 📖 Recipe Card
• 💬 Reviews

🥘 Pork Belly Burnt Ends Ingredients

The most important ingredient is a good, quality slab of pork belly! You may have the remaining ingredients sitting in your kitchen already!

Smoked Pork Belly Burnt Ends

• Pork Belly Slab - 4 pounds with the skin trimmed.
• Pork Dry Rub - ½ cup (1 batch of my dry rub, or your favorite brand).
• Water (optional) - ½ cup water (to mix with the vinegar).
• Apple Cider Vinegar (optional) - ½ cup (*see note).
• BBQ sauce - 1 cup.

Optional Sauce Upgrades

• Melted Butter (optional) - 1 tablespoon.
• Brown Sugar (optional) - 1 tablespoon.
• Liquid Smoke (optional) - 1 teaspoon.
• Worcestershire Sauce (optional) - 1 dash.

*Be sure to see the recipe card below for ingredients, amounts & instructions!*

🔪 How To Make Pork Belly Burnt Ends

This recipe takes time but it is pretty simple. You will need a smoker, a sharp knife, and a disposable pan.

This recipe makes a whopping 20 servings, but it really comes down to how you are serving your burnt ends. As sandwiches or an entrée, it will make a bit less.

Smoke The Pork Belly

1. Prep. Preheat your smoker to 225°F (105°C). Take a sharp knife and score the fat side of a 4 pound pork belly slab in a crosshatch pattern, taking care not to cut into the meat.
2. Smoke. Season the pork belly with a ½ cup of pork dry rub and massage it into the meat all over. Place the slab of pork on the smoker grate fat-side-up and smoke for 4 hours or until the internal temperature reaches 165°F (74°C).
3. Spritz (optional). After smoking for 1 ½ hours, spritz pork belly with a 50/50 blend of ½ cup of apple cider vinegar and ½ cup of water every 30 minutes until done smoking (*see note).
4. Remove from smoker. Remove the pork belly from the smoker and move it to a cutting board.

Make Pork Belly Burnt Ends

1. Cube and toss. Instead of resting or slicing your pork belly, cut the entire slab into 1" cubes. Add the cubes to a disposable pan and toss them with your 1 cup of your preferred BBQ sauce.*Mix any desired optional sauce upgrades with the BBQ sauce before tossing (1 tablespoon of melted butter, 1 tablespoon of brown sugar, 1 teaspoon of liquid smoke, and/or 1 dash Worcestershire sauce).
2. Finish. Return the pan to the smoker and let the burnt ends smoke for 1-2 hours, or until the sauce is thick, sticky, and caramelized. Rest for 10-15 minutes before serving.

Pork belly burnt ends are delicious over white rice or on a brioche bun as a BBQ sandwich! That's if you can keep from eating them all first. Enjoy!

💭 Tips & Notes

• A single batch of my pork rub will season 3-4 pounds of pork belly. 
• Allow the pork to come to room temperature for at least an hour before smoking if time allows. This helps the pork belly cook evenly. 
• The apple cider spritz is optional. I prefer not to open the smoker more than I have to, but I do love the flavor that the spritz adds to the meat.
• To store: After cooling, the pork belly can be refrigerated in an airtight container for 4 days.
• To freeze: Vacuum seal or place the burnt ends in a heavy-duty freezer bag and remove as much air as possible before freezing. Enjoy within 6 months. Thaw overnight in the fridge. 
• To reheat: Place in a baking dish covered with foil and reheat in the oven at 350°F (175°C) for 20-25 minutes.

❓Should I Smoke Pork Belly Fat Side Up?

I prefer smoking my pork belly fat-side-up so the fat renders and bastes the meat below as it smokes.

❓ What Do Pork Belly Burnt Ends Taste Like?

A lot of it depends on the flavor of your BBQ sauce. The meat is the same delicious cut as bacon that is then cooked until melt-in-your-mouth tender while the BBQ sauce gets sweet, thick, and sticky.

Just give them a try, you won't be disappointed.

❓ Can You Burn Pork Belly Burnt Ends?

Though they can tolerate a rather long cooking time, it is still possible to overcook pork belly burnt ends. If you cut the cubes too small or leave them in too long, the meat will become tough and dry.

🥩 More Delicious Pork!

• Grilled Pork Steaks
• BBQ Baked Pork Spareribs
• Air Fryer Stuffed Pork Chops
• Pork Belly Ramen
• Pork Ribeye Roast
• Baked Pork Tenderloin

📖 Recipe Card