Pork Belly Burnt Ends

These Pork Belly Burnt Ends are butter-like and tender, covered in spices and sweet barbecue sauce. They’re smoked to a delicious crispness that’s addictively good.

Let’s get started!

– 5 lb pork belly cut into 1 1/2 inch cubes – 2 Tbsp olive oil – 1/3 cup brown sugar – 1 1/2 tsp salt – 1 teaspoons black pepper – 2 tsp garlic powder – 1 tsp onion powder – 2 tsp chili powder – 2 Tbsp paprika – 1 cup bbq sauce – 4 tbps unsalted butter – 2 tbsp honey – 2 tbsp brown sugar


White Scribbled Underline

Make spice rub.


Mix the brown sugar, salt, black pepper, garlic powder, onion powder, chili powder, and paprika together in a bowl. Then set it aside.

Trim the pork belly.


Trim a thin layer of fat off the top of the pork belly. Then cut it into cubes, about 1 1/2-2 inches.

Season it.


Place the pork belly cubes into a large prep bowl and drizzle it with olive oil. Mix it to spread it evenly, then add the spice rub. Use your hands (in food-grade gloves) to distribute it over all of the pork belly.

Smoke the pork.


Fill your smoker with hickory or applewood pellets and preheat it to 250ºF. Place the pork on the smoker grill grates and smoke until the internal temperature of the meat is 165-170ºF (about 2-3 hours).

Add the sauce.


Use tongs to transfer the meat to an aluminum pan. Then add the bbq sauce, butter, honey, and brown sugar. Mix and cover with foil.

Add the sauce.


Place the covered meat tray on the smoker and cook at 250ºF until the internal temperature of the meat is about 200ºF (about 1 1/2 hours). Then remove the foil and smoke for another 15 minutes to thicken the sauce. Remove the tray and let the Pork Belly Burnt Ends rest for 15 minutes. Serve.