Pork Belly Burnt Ends

Pork belly burnt ends are like little cubes of smoky, caramelized heaven. They’re tender, juicy, and coated in a sweet and sticky glaze with just the right amount of smoky bite. Perfect for BBQ lovers!

Ingredients:

For the Pork Belly:

• 3 lbs pork belly, skin removed, cut into 1.5-inch cubes
• 2 tbsp yellow mustard (binder)
• 1/4 cup BBQ rub (your favorite, or use a mix of brown sugar, smoked paprika, salt, pepper, garlic powder, and onion powder)

For the Glaze:

• 1/2 cup BBQ sauce (try Naughty Naughton or Hawg Sauce for an extra kick)
• 1/4 cup honey
• 1/4 cup brown sugar
• 4 tbsp unsalted butter
• 1 tbsp apple cider vinegar

Instructions:

1. Prep the Pork Belly

• Cut the pork belly into 1.5-inch cubes.
• Coat the cubes lightly with yellow mustard as a binder.
• Generously season with BBQ rub, making sure all sides are coated.

2. Smoke the Pork Belly

• Preheat your smoker to 250°F using hickory or apple wood for a balanced smoky flavor.
• Place the pork belly cubes fat-side up on a wire rack or directly on the grates.
• Smoke for 2.5 to 3 hours, or until they develop a dark, mahogany bark and an internal temp of 165-175°F.

3. Braise & Tenderize

• Transfer the smoked pork belly cubes to an aluminum pan.
• Add butter, honey, brown sugar, and apple cider vinegar to the pan. Toss the cubes to coat.
• Cover the pan with foil and return to the smoker at 275°F for another 1.5 to 2 hours, or until the cubes reach an internal temp of 195-205°F and are melt-in-your-mouth tender.

4. Sauce & Caramelize

• Drain excess liquid from the pan.
• Pour in the BBQ sauce, toss to coat, and place back on the smoker (uncovered) for another 15-20 minutes to let the glaze set and get tacky.

5. Serve & Enjoy!

• Let them rest for a few minutes, then serve hot!
• Pair with pickles, slaw, or a cold beer.

🔥 Pro Tip: Want an extra crispy finish? Pop them under the broiler for 2-3 minutes at the end to caramelize even more!