We are excited to introduce a delicious and easy-to-make dish that is sure to impress your guests: smoked pork belly burnt ends.
These tender and flavourful bites are smoked low and slow, then topped off with a sweet and sticky barbecue sauce for the perfect crowd-pleaser.
With just a prep time of 15 minutes and a cook time of 4 and a half hours, this intermediate-level recipe is great for those looking to up their barbecue game.
Serve up to 6 people with this mouth-watering dish that is sure to be a hit at your next gathering.
Smoked Pork Belly Burnt Ends Ingredients
For this recipe, we will need:
To make the met in your mouth pork
- pork belly weighing 8-10 pounds.
- ¾ cup brown sugar
- ¼ cup paprika
- 3 tablespoons salt
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons black pepper
- handful apple wood chunks
To make the sweet and sticky barbecue sauce
- 1 cup ketchup
- ½ cup brown sugar
- ¼ cup apple juice
- ¼ cup honey
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
Additionally, we will need some cooking oil, butter, and a pork rub of your choice.
Smoked Pork Belly Burnt Ends Preparation
This Smoked Pork Belly Burnt Ends recipe is perfect to make for Lavor Day weekend.
Follow these 9 steps and yu will have your very own super tasty sweet Smoked Pork Belly Burnt Ends for your family and friends to enjoy!
To start making smoked pork belly burnt ends, we need to preheat our smoker to 275°F.
Then, we need to slice the pork belly into 1 ½ inch cubes.
Next, we need to combine brown sugar, paprika, salt, chili powder, garlic powder, onion powder, and black pepper in a bowl and mix it well.
We need to spread this mixture generously over the pork belly cubes, rotating them to ensure that all sides are equally seasoned.
After seasoning the pork belly cubes, we need to place them in the smoker with 3 to 4 wood chunks on the hot coals. We need to close the lid and cook for 2 hours.
Once the pork belly cubes are cooked for 2 hours, we need to transfer them onto a large aluminum drip pan and cover them with aluminum foil. We need to place the pan into the smoker for another 2 hours.
Meanwhile, we need to prepare the Sweet & Sticky Barbecue Sauce by combining all the ingredients in a saucepan and bringing them to a simmer for 10 minutes.
After 2 hours, we need to uncover the aluminum pan and drain all liquid. Then, we need to pour the Sweet & Sticky Barbecue Sauce over the pork belly burnt ends and mix until all cubes are evenly coated.
Next, we need to place the pan back into the smoker and open the air vents to raise the temperature of the smoker to 350°F. We need to cook for an additional 10-15 minutes.
Finally, we need to remove the pan from the smoker and let it rest at room temperature for 20 minutes before serving.
How to Store & Reheat your Leftover pork belly burnt ends
Leftover pork belly burnt ends can be stored in an airtight container in the fridge for 3-4 days.
They reheat really well in a 350 degree F oven for 15 minutes or you could always throw them back on the smoker.