Pork Belly Burnt Ends

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Indulge in the mouthwatering goodness of smoked pork belly burnt ends. These delectable bites are the perfect smoky, tender, and flavorful combination—the secret lies in slow-smoking the pork belly until it reaches that ideal melt-in-your-mouth texture.

Prep Time20

Cook Time4

Total Time4 20

Course: Main Course

Cuisine: American

Servings:

Author: Serene

Ingredients

Pork Dry Rub

¼ cup light brown sugar
1 tablespoon salt
1 tablespoon paprika
1 teaspoon chili powder
1 teaspoon cayenne
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground black pepper

Burnt Ends

4 pounds pork belly
2 tablespoons avocado oil
½-1 cup BBQ sauce
4 tablespoons butter
¼ cup honey

Instructions

Preheat smoker to 225 degrees F using cherry or hickory wood.
If the pork belly came with skin, remove the skin and up to ¼ an inch of the fat underneath. Cut the pork belly into 1-1½ inch cubes.
Place the cubed meat in a large bowl and drizzle with the oil. Stir around to coat the meat with the oil.
Add all of the ingredients for the dry rub in a small bowl. Stir to combine.
Sprinkle the dry rub seasoning mix over the top and using your hands or a wooden spoon gently stir to coat the pork with the seasoning mixture.
Place the cubed pork on a wire rack.
Smoke them on a smoker at a temperature between 225°F and 250°F for 2 ½ to 3 hours until they turn dark red and develop a nice bark.
Place the pork belly cubes in a disposable aluminum pan, or cast iron pan or skillet with a lid, and mix them with BBQ sauce, butter, and honey until they are evenly coated.
Cover the tray with foil (or place the lid on) and cook it in the smoker for 60 to 90 minutes. Check that the meat has reached a temperature between 200°F to 205°F by inserting a digital meat thermometer into the middle of one of the burnt ends.
Take them off the grill and allow them to rest for about 20 minutes until the sauce thickens around the exterior and they cool down slightly.

Notes

Refrigerator: To keep your leftover pork belly burnt ends fresh, store them in an airtight container in the fridge for up to 3-4 days.

Freezer: Allow the burnt ends to cool to room temperature, then wrap in foil and place in a freezer bag or freezer safe container. Store in the freezer for up to three months, remove to the refrigerator to thaw overnight.

Reheating: Remove the burnt ends from the refrigerator, and wrap them in aluminum foil. Bake in the oven at 350 degrees F for 20-25 minutes.

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