Smoked Pork Belly Burnt Ends
Whether you make it in the oven or smoker, this tender and utterly mouthwatering smoked Pork Belly Burnt Ends Recipe is a barbecue-lover's absolute dream!
Servings: 15 servings
Calories: 713kcal
Ingredients
- 4-5 pounds pork belly slab
- ½ cup light brown sugar
- 2 tablespoon salt
- 2 tablespoons ground black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 ½ cups Texas-style BBQ sauce
- ¾ cup apple cider
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.
- Storing Leftovers - 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.
- Freezing Leftovers - Place cooled pork belly pieces in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating Leftovers - I recommend reheating these pork belly burnt ends in the oven at 325°F for 20–25 minutes, or until hot and sticky. Add a splash of bbq sauce if the pork is too dry.
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