A Spicy Perspective

Smoked Pork Belly Burnt Ends

How to Make Smoked Pork Belly Burnt Ends – Tender, flavorful, meaty, and utterly mouthwatering BBQ burnt ends are an absolute dream. This easy recipe can be made in a smoker or oven!

Close view bowl overloaded with bites of smoked pork belly burnt ends in bbq sauce.

What are Burnt Ends?

The term “burnt ends” refers to the dense and tough ends of a piece of meat that has been slow smoked. They are typically a bit chewy and on the drier side after cooking… Which makes them absolutely perfect to drench with tangy barbecue sauce, and cook a second time to tenderize!

If you love classic beef brisket burnt ends you are going to go crazy over decadent Pork Belly Burnt Ends. Similar to beef, these pieces of smoked meat are thick and meaty, but with a slightly softer and melt-in-your-mouth texture.

Cubes of smoked pork belly on a wire rack.

Amazing Pork Belly Burnt Ends

These little morsels of porky perfection are smoked and kissed with barbecue sauce. The recipe starts with a slab of pork belly, cut into generous “bite-size” cubes. We coat them with our classic pork rub seasoning blend that is made with brown sugar and a few key spices, and then slowly smoke.

The smoked pork is tossed with barbecue sauce and apple cider vinegar, then finished in a 250 degree oven for another hour. Once they are done, each piece is fork-tender and bursting with delightfully intense sweet and smoky flavors.

Pro Tip: Smoked pork belly burnt ends are best made on a smoker, but if you don’t have one, you can replicate this process entirely in the oven with a little bit of liquid smoke.

Fork holding a cube of pork coated in bbq sauce to camera.

Ingredients You Need

  • Pork belly slab – the boneless and fatty underside of the pig
  • Light brown sugar – packed
  • Spices – salt, ground black pepper, garlic powder, and onion powder
  • Texas-style BBQ sauceyour favorite brand
  • Apple cider – tenderizes the smoked pork
Raw cubes of pork belly on a cutting board.

How to Smoke Pork Belly

First, preheat the smoker to 250°F. In a small bowl mix together the spice rub ingredients: brown sugar, salt, black pepper, garlic powder, and onion powder.

Cut the pork belly into 1 1/2 inch cubes. Toss the pork belly cubes with the dry rub.

Cubes of raw pork tossed with spice rub on a cutting board.

Set out two large rimmed baking sheets and place baking racks on top. Spread the seasoned pork belly cubes over the baking racks. 

Set the baking sheets on the smoker. Close the lid and smoke for 2 1/2 hours.

Get the Complete (Printable) Smoked Pork Belly Burnt Ends Recipe Below. Enjoy!

Close view smoked pork belly pieces on a wire rack.

Meanwhile, preheat the oven to 350°F. Set out a 9 x 13 inch baking dish. Mix the barbecue sauce and apple cider in the baking dish. 

Once the pork belly comes off the smoker, placed the cubes in the baking dish. Toss to coat the pork belly cubes in barbecue sauce.

Dish with cubes of smoked pork burnt ends tossed in barbecue sauce.

Then cover the baking dish tightly with foil in place in the oven for one hour.

Once done, remove them from the oven and let them rest for a few minutes. Uncover and serve the pork belly burnt ends warm.

Top down smoked pork belly burnt ends coated in bbq sauce in a baking dish.

Frequently Asked Questions

What do you serve with burnt ends?

Serve this as a main dish piled on top of white bread and southern sides. We love to pair luscious, meaty smoked pork belly with collard greens, mac and cheese or macaroni salad, and creamy potato salad.

Or serve as an appetizer with sharp cheddar cheese cubes, spicy mustard, pickles, and Ritz crackers or saltines.

How do you make smoked pork belly in the oven?

To “smoke” the pork belly burnt ends in the oven, preheat the oven to 250°. Toss the pork belly cubes With 1 tablespoon of liquid smoke, before you toss them with a dry rub. Then place them in the oven for 2 1/2 hours. Follow the remaining instructions as directed.

How long do leftovers last?

Smoked pork will keep well for up to 4 days in the refrigerator. Let the burnt ends cool completely, then transfer to an airtight container and store in the fridge.

White bowls of pork belly burnt ends with bbq sauce.

Looking For More BBQ Recipe? Be Sure To Also Try:

Smoked Pork Belly Burnt Ends

Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 50 minutes
Tender, flavorful, meaty and utterly mouthwatering BBQ pork belly burnt ends are an absolute dream. This easy recipe can be made in a smoker or oven!
Servings: 15 servings

Ingredients

Instructions

  • Preheat the smoker to 250°F. In a small bowl mix together the brown sugar, salt, black pepper, garlic powder, and onion powder.
  • Cut the pork belly into 1 1/2 inch cubes. Toss the pork belly cubes with the dry rub.
  • Set out two large rimmed baking sheets and place baking racks on top. Spread The seasoned pork belly cubes over the baking racks.
  • Set the baking sheets on the smoker. Close the lid and smoke for 2 1/2 hours.
  • Meanwhile, preheat the oven to 350°F. Set out a 9 x 13 inch baking dish. Mix the barbecue sauce and apple cider in the baking dish.
  • Once the pork belly comes off the smoker, placed the cubes in the baking dish. Toss to coat the pork belly cubes in barbecue sauce. Then cover the baking dish tightly with foil in place in the oven for one hour.

Video

Notes

Oven instructions: To “smoke” the pork belly burnt ends in the oven, preheat the oven to 250°. Toss the pork belly cubes With 1 tablespoon of liquid smoke, before you toss them with a dry rub. Then place them in the oven for 2 1/2 hours. Follow the remaining instructions as directed.
Smoked pork will keep well for up to 4 days in the refrigerator. Let the burnt ends cool completely, then transfer to an airtight container and store in the fridge.

Nutrition

Serving: 0.33lb, Calories: 713kcal, Carbohydrates: 21g, Protein: 12g, Fat: 64g, Saturated Fat: 23g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 30g, Cholesterol: 87mg, Sodium: 1267mg, Potassium: 330mg, Fiber: 1g, Sugar: 18g, Vitamin A: 81IU, Vitamin C: 1mg, Calcium: 28mg, Iron: 1mg
Course: Main, Main Course
Cuisine: American, Southern
Author: Sommer Collier

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One comment on “Smoked Pork Belly Burnt Ends”

  1. Very Good Recepie i will try it as soon as possible.