Pork Belly Burnt Ends are a culinary delight that have taken the barbecue world by storm. These tender, smoky morsels are not just a dish; they are an experience that brings people together around the grill. Originating from the heart of Texas barbecue culture, burnt ends were traditionally made from the point of a brisket, but the innovation of using pork belly has created a new favorite among food enthusiasts. The rich, fatty texture of pork belly, combined with a sweet and spicy glaze, makes for a dish that is irresistibly delicious.

People love Pork Belly Burnt Ends for their incredible flavor and melt-in-your-mouth tenderness. The contrast between the crispy exterior and the juicy interior creates a satisfying bite that keeps you coming back for more. Plus, they are surprisingly easy to prepare, making them a perfect choice for both novice cooks and seasoned pitmasters alike. Whether you’re hosting a backyard barbecue or simply craving something indulgent, Pork Belly Burnt Ends are sure to impress your guests and elevate your dining experience.

Ingredients:

2 pounds pork belly, skin removed
1 tablespoon kosher salt
1 tablespoon black pepper
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon brown sugar
1 teaspoon cayenne pepper (optional, for heat)
1 cup barbecue sauce (your favorite brand or homemade)
1/4 cup apple cider vinegar
Wood chips for smoking (hickory or applewood recommended)

Preparing the Pork Belly

1. **Trim the Pork Belly**: Start by placing the pork belly on a cutting board. If there’s any skin left, carefully trim it off with a sharp knife. You want to expose the meat and fat underneath, as this will help with the cooking process. 2. **Cut into Cubes**: Once the skin is removed, cut the pork belly into 1-inch cubes. This size is perfect for achieving that tender, melt-in-your-mouth texture while still allowing for a nice caramelization on the outside. 3. **Season the Meat**: In a small bowl, mix together the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, brown sugar, and cayenne pepper (if using). This spice blend will give the pork belly a fantastic flavor. Rub the seasoning all over the pork belly cubes, ensuring each piece is well-coated. I like to let it sit for about 30 minutes to an hour to allow the flavors to penetrate the meat.

Preparing the Smoker

4. **Soak the Wood Chips**: If you’re using wood chips for smoking, soak them in water for at least 30 minutes before you start. This helps them smolder and produce smoke rather than just burning up quickly. 5. **Preheat the Smoker**: Preheat your smoker to 225°F (107°C). If you’re using a charcoal grill, set it up for indirect heat and add the soaked wood chips to the coals. If you’re using an electric or pellet smoker, just follow the manufacturer’s instructions.

Smoking the Pork Belly Burnt Ends

6. **Place the Pork Belly in the Smoker**: Once the smoker is ready, place the seasoned pork belly cubes directly on the grates. Make sure they’re spaced out enough to allow the smoke to circulate around them. 7. **Smoke for 2-3 Hours**: Close the lid and let the pork belly smoke for about 2 to 3 hours. During this time, the meat will absorb the smoky flavor and begin to render some of its fat. I like to check the internal temperature after about 2 hours; you’re aiming for around 165°F (74°C). 8. **Wrap in Foil**: After the pork belly has reached the desired temperature, remove it from the smoker and place it on a large piece of aluminum foil. Drizzle the apple cider vinegar over the pork belly cubes, then wrap them tightly in the foil. This step helps to tenderize the meat further by trapping steam. 9. **Return to the Smoker**: Place the wrapped pork belly back in the smoker and continue cooking for another 1-2 hours. This will help the pork belly become incredibly tender.

Glazing the Burnt Ends

10. **Unwrap and Glaze**: After the pork belly has been cooking in the foil, carefully unwrap it (watch out for the steam!). Transfer the cubes back to the smoker and toss them in your favorite barbecue sauce. I usually use about 1 cup, but feel free to adjust based on your taste preferences. 11. **Caramelize the Sauce**: Let the pork belly cubes cook uncovered for an additional 30 minutes to 1 hour. This will allow the barbecue sauce to caramelize and create a sticky, delicious glaze on the burnt ends. Keep an eye on them to ensure they don’t burn.

Serving the Pork Belly Burnt Ends

12. **Check for Doneness**: The burnt ends are done when they are tender and have a nice bark on the outside. You can check the internal temperature; it should be around 200°F (93°C) for that perfect melt-in-your-mouth texture. 13. **Rest the Meat**: Once they’re done, remove the burnt ends from the smoker and let them rest for about 10-15 minutes. This resting period allows the juices to redistribute throughout the meat, making them even more flavorful. 14. **Serve

Conclusion:

In summary, this Pork Belly Burnt Ends recipe is an absolute must-try for anyone looking to elevate their barbecue game. The combination of tender, juicy pork belly with a sweet and smoky glaze creates a flavor explosion that is simply irresistible. Whether you’re hosting a backyard cookout or just craving something delicious, these burnt ends will surely impress your family and friends. For serving suggestions, I recommend pairing these succulent bites with a side of creamy coleslaw and some homemade cornbread to balance out the richness of the pork. You can also experiment with variations by adding different spices or glazes to suit your taste. For a spicy kick, try incorporating some cayenne pepper or a dash of hot sauce into the mix. I encourage you to give this Pork Belly Burnt Ends recipe a try and share your experience with me! I would love to hear how they turned out for you and any creative twists you added. Remember, cooking is all about having fun and making it your own, so don’t hesitate to get creative. Happy cooking! Print