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Tender smoked Pork Belly Burnt Ends are a treat every BBQ-lover craves! This delectable recipe for smoked pork belly is easy to make with minimal prep, and every bite is so flavorful. Enough to serve up to 10 people, pork belly burnt ends are perfect for feeding a crowd! Includes oven instructions.
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Burnt Ends
If you know me, you know how much I love cooking out. Grilling, smoking, or using my favorite outdoor griddle – BBQ is the best! And these pork belly burnt ends are at the top of my list for favorite BBQ dinners.
They are tender, juicy, and unbelievably flavorful. Best of all, pork belly burnt ends hardly require any prep work, and you only have to interact with them once through the whole 3-hour cooking process.
I will show you how to cook pork belly so it’s melt-in-your-mouth tender and so tasty – you will crave making this smoked burnt ends recipe again! There’s a reason burnt ends are called “meat candy”: they are just irresistible.
I tried this recipe after trying burnt ends at a restaurant. I wasn’t sure I could recreate it at home. Not only was I able to execute this recipe perfectly, it was even better than the ones I had at the restaurant. Thank you for this easy and awesome recipe.
Bill
What is pork belly?
Pork belly is exactly what it sounds like: the layered, fatty meat from the belly of area of the pig. It is the same cut of meat as bacon, but has not been cured or smoked, and is much thicker. If you love the flavor of bacon, you will become obsessed with pork belly.
If you’re having trouble finding a package of pork belly, ask your grocery store butcher if they have any in the back – most likely, they will!
What are burnt ends?
Burnt ends started in BBQ restaurants as a way to make good use of leftover cuts of meat – specifically, the fattiest trimmings from smoked brisket – that are exactly what their name implies: crispy, bark-like pieces of meat with a crunchy texture.
Pork belly burnt ends follow the same concept as the beef brisket version, and are often called “meat candy” for their incredible smoky flavor and satisfying texture.
Pork Burnt Ends Ingredients
- Pork belly slab sliced into cubes
- BBQ sauce
- Paprika
- Coarse sea salt
- Black Pepper
Smoking Pork Belly Burnt Ends
- Preheat the smoker to 225°F. Using a sharp knife, cut the pork belly slab into one-inch cubes and place the pork belly cubes in a disposable aluminum pan or large bowl.
- Combine paprika, salt, and pepper in a small bowl to form a dry rub.
- Sprinkle the seasoning mixture over the pork belly pieces and toss to coat.
- Line the pork belly up on the smoker grate. Cook for 2.5 hours.
- Remove the pork belly and place it in a disposable metal pan. Toss with BBQ sauce.
- Place the pork belly back in the smoker, still in the foil disposable pan, and cook for another 30-45 minutes.
- Allow the pork belly burnt ends to rest for 20 minutes off the heat before serving. Then, enjoy!
Pork Belly Burnt Ends Oven Recipe
Yes, you can make pork belly burnt ends in the oven! You won’t get the same smoky flavor you would out of a smoker – but you could always add a little liquid smoke for flavor, if you like.
How to Make Pork Belly in the Oven
- Preheat the oven to 275°F. Grease a baking sheet with a rack with cooking spray.
- Place seasoned cubed pork belly fat-side up on the baking sheet rack.
- Add the baking sheet to the oven’s middle rack for 3 hours. Every hour, spritz the pork belly with apple cider vinegar.
- After 3 hours, remove the pork belly to a deep baking pan or disposable metal pan. Toss with BBQ sauce of choice.
- Add the pork belly back to the oven for another 30 minutes. Let rest for 20 minutes out of the oven, then serve and enjoy!
Burnt Ends Pork Belly Tips
- I trimmed off a bit of the fat and you can too if you like. However, I wouldn’t trim all the fat off, as it melts when cooked and adds a ton of flavor to the dish.
- Burnt ends are difficult to mess up as they have few steps and you don’t have to worry about an internal temperature. However, pork should never be less than 165°F internal temperature. A 3-hour cook time on the smoker is more than enough to properly cook burnt ends.
- Use whatever BBQ sauce you prefer. I love using Blue’s Hog brand or my own homemade BBQ sauce.
- I used hickory pellets. However, pecan or apple pellets would also be great for pork belly.
- When you buy pork belly, it will look like thick strips of bacon. That’s the correct meat to buy.
- If you like your burnt ends a little sweeter, use apple juice instead of apple cider vinegar and add one tablespoon of honey.
If you are looking to feed a crowd, I love making a good old-fashioned smoked pork butt or my favorite smoked brisket recipe. Either one is such a great solution when hosting a party!
Pork Belly Temperature
I always recommend using a meat thermometer and making sure the internal temperature reaches 165° F. I always refer to this pork internal temp chart.
Burnt Ends Recipe FAQ
You can trim some of the fat off of the pork belly if you prefer but don’t trim all of it. The fat melts as the pork belly cooks and adds flavor to the dish.
Smoke pork belly burnt ends for approximately 3 hours at 225°F. First smoke them for 2.5 hours, then toss them with BBQ sauce and add them back for another 30-45 minutes for best results.
The flavor of your burnt ends BBQ differs based on the BBQ sauce used, but all burnt ends are crispy on the outside with a nice bite, while being tender and juicy on the inside. They generally have a smoky, sweet flavor and a perfect combination of textures that makes them irresistible.
Pork Recipes
Side Dishes for Pork Belly
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Pork Belly Burnt Ends
Equipment
- Smoker
- disposable metal pan
Ingredients
See our Cooking Conversions Chart for help converting measurements!
Instructions
- Preheat the smoker to 225°F. Place pork belly pieces in a disposable metal pan or large bowl.5 ½ Pounds Cubed/Sliced Pork Belly
- Combine paprika, salt, and pepper in a small bowl.3 Tablespoons Paprika, 2 Tablespoons Coarse Sea Salt, 2 Tablespoons Pepper
- Sprinkle the seasoning mixture over the pork belly pieces and toss to coat.
- Line the pork belly up on the smoker grate. Cook for 2.5 hours.
- Remove the pork belly and place in a disposable metal pan. Toss with BBQ sauce.1 Cup BBQ Sauce
- Place the pork belly back in the smoker, still in the disposable pan, and cook for another 30-45 minutes.
- Allow the pork belly burnt ends to rest for 20 minutes off the heat before serving. Then, enjoy!
Notes
- I trimmed off a bit of the fat and you can too if you like. However, I wouldn’t trim all the fat off, as it melts when cooked and adds a ton of flavor to the dish.
- Burnt ends are difficult to mess up as they have few steps and you don’t have to worry about an internal temperature. However, pork should never be less than 165°F internal temperature. A 3 hour cook time on the smoker is more than enough to properly cook burnt ends.
- Use whatever BBQ sauce you prefer. I love using Blue’s Hog brand or my own homemade BBQ sauce.
- I used hickory pellets. However, pecan or apple pellets would also be great for pork belly.
- When you buy pork belly, it will look like thick strips of bacon. That’s the correct meat to buy.
Follow these instructions for how to make pork belly in the oven. You won’t get the same smoky flavor you would out of a smoker – but you could always add a little liquid smoke if you like.
- Preheat oven to 275°F. Grease a baking sheet with a rack with cooking spray.
- Place seasoned cubed pork belly fat-side up on the baking sheet rack.
- Add the baking sheet to the oven middle rack for 3 hours. Every hour, spritz the pork belly with apple cider vinegar.
- After 3 hours, remove the pork belly to a deep baking pan or disposable metal pan. Toss with BBQ sauce of choice.
- Add the pork belly back to the oven for another 30 minutes. Let rest for 20 minutes out of the oven, then serve and enjoy!
Mitochondria says
This turned out like “meat candy”, all right! I used the oven method and covered it for the first 2 hrs, and also put in 1/3 smoked paprika to 2/3 regular, since I don’t have a smoker. Also threw in some smoking wood pellets. I only had <1/2 the meat – next time I want to make the full 5-1/2 lbs! Fantastic!
Em Beitel says
We are so glad you enjoyed it! This is one of our favorites. Thank you for your comment!