I can’t get over how these pork belly burnt ends turn out sticky, smoky, crisp-edged, and melt-in-your-mouth tender. One bite and it’s obvious why they disappear fast.
I’m obsessed with Pork Belly Burnt Ends because they hit that dangerous spot between candy and meat. The pork belly turns ridiculously tender, with edges that get dark, sticky, and just crisp enough to make me keep grabbing “one more” piece.
I love the way barbecue sauce clings to every cube, glossy and messy, like it knows exactly what it’s doing. And that smoky, sweet, peppery bite?
Unreal. I don’t pretend to have self-control around these.
But honestly, I don’t want any. They’re rich, bold, a little wild, and completely addictive in the best possible way, every single time again.
Ingredients
- Pork belly is the star, turning smoky, sticky, and ridiculously tender.
- Light brown sugar helps the rub caramelize and gives those edges a candy vibe.
- Smoked paprika brings color, warmth, and that backyard barbecue mood.
- Kosher salt wakes everything up so the pork doesn’t taste flat.
- Black pepper adds a little bite without stealing the show.
- Garlic powder and onion powder make the rub taste rounded and savory.
- Chili powder adds cozy spice, while cayenne brings heat if you’re feeling bold.
- Barbecue sauce makes everything glossy, sticky, and totally snackable.
- Honey or maple syrup adds sweetness that clings to every little cube.
- Dark brown sugar and butter make the sauce rich, shiny, and messy.
- Apple cider vinegar cuts the sweetness, so it’s not just sugar-on-pork.
- Worcestershire sauce adds salty depth, basically a little umami backup.
- Apple or hickory wood gives the smoke, and you’ll absolutely taste the difference.
- Plus, a foil pan keeps the saucy finish easy and way less chaotic.
Ingredient Quantities
- 4 pounds skinless pork belly, cut into 1 to 1.5 inch cubes
- 2 tablespoons packed light brown sugar (for rub)
- 1 tablespoon smoked paprika
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 cup your favorite barbecue sauce
- 1/4 cup honey or maple syrup
- 1/4 cup packed dark brown sugar (for sauce)
- 2 tablespoons unsalted butter
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- Wood for smoking, such as apple or hickory chunks or chips
- Aluminum foil or disposable pan for finishing (optional but recommended)
How to Make this
1. Preheat smoker to 225 F and prepare wood chunks or chips such as apple or hickory for a steady mild smoke.
2. Cut 4 pounds skinless pork belly into 1 to
1.5 inch cubes and pat dry with paper towels.
3. Mix rub: 2 tablespoons packed light brown sugar, 1 tablespoon smoked paprika, 1 tablespoon kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon chili powder and 1/2 teaspoon cayenne pepper if using.
4. Toss the pork belly cubes with the rub until evenly coated and let sit 15 to 30 minutes while the smoker stabilizes.
5. Place pork belly cubes directly on the smoker grates or on a wire rack and smoke at 225 F for
1.5 to 2 hours until they develop a deep mahogany color and an internal temp of about 165 F.
6. Meanwhile make the sauce: combine 1 cup barbecue sauce, 1/4 cup honey or maple syrup, 1/4 cup packed dark brown sugar, 2 tablespoons unsalted butter, 2 tablespoons apple cider vinegar and 1 tablespoon Worcestershire sauce in a saucepan and warm gently until the butter and sugar melt and the sauce is glossy.
7. Transfer smoked cubes to a foil pan or wrap tightly in aluminum foil, pour the sauce over the cubes and seal. Return to the smoker and cook another 1 to
1.5 hours until cubes are very tender and internal temp reaches 200 to 205 F and sauce is sticky and caramelized.
8. Unwrap carefully, stir the cubes in the pan to coat with sauce and if needed return to the smoker for 10 to 20 minutes unwrapped to set the glaze and develop crisp edges.
9. Let rest 5 minutes, then serve the pork belly burnt ends hot with any reserved sauce on the side.
Equipment Needed
1. Smoker or charcoal/offset grill with lid
2. Instant read meat thermometer (probe type)
3. Sharp chef knife and sturdy cutting board
4. Large mixing bowl for the rub and tossing
5. Measuring spoons and measuring cups
6. Tongs and/or heatproof silicone spatula
7. Wire rack or grill grate for smoking the cubes
8. Saucepan for warming the glaze
9. Heavy aluminum foil or a disposable foil pan for finishing and wrapping
FAQ
Pork Belly Burnt Ends Recipe Substitutions and Variations
- Pork belly: use 3 to 4 pounds pork shoulder or pork butt cut into 1 to 1.5 inch cubes for a fattier, shreddable alternative; for a quicker option use thick cut bacon squares but reduce extra added fat.
- Light brown sugar (rub) and dark brown sugar (sauce): replace with coconut sugar for a less molassesy note, or use turbinado or demerara for a bit more crunch and caramel flavor.
- Smoked paprika: substitute regular sweet paprika plus 1/4 to 1/2 teaspoon liquid smoke, or use chipotle powder for a smokier, spicier profile.
- Honey or maple syrup: swap with agave nectar for a milder sweetness, or use a simple corn syrup and a tablespoon molasses to mimic viscosity and depth.
Pro Tips
1. Trim any long strands of connective tissue but leave a good layer of fat on each cube; that fat is what keeps the bites luscious as they braise and gives those beautiful crisp edges when you finish them.
2. Keep the cubes very consistent in size, right around 1 to 1.5 inches. Uniform pieces cook and render evenly, so you get a batch where every bite is tender rather than some overdone and some still chewy.
3. Use a reliable probe thermometer and watch for the feel as much as the numbers. Aim for the 200 to 205 F range for melt-in-your-mouth texture, but when you can easily pierce a cube with little resistance that is the real cue to move to the glaze step.
4. When glazing, low and slow inside foil lets the sauce penetrate, but finish them unwrapped on the smoke for a short time to let sugars caramelize. Keep the heat gentle when finishing though; sugars can go from glossy to burnt very quickly.
5. Be conservative with smoke early on. A mild apple or hickory smoke complements pork belly without overpowering it. If you want a more complex glaze, add a splash of vinegar or a pinch of cayenne to brighten and balance the richness.
Pork Belly Burnt Ends Recipe
I can’t get over how these pork belly burnt ends turn out sticky, smoky, crisp-edged, and melt-in-your-mouth tender. One bite and it’s obvious why they disappear fast.
8
servings
1335
kcal
Equipment: 1. Smoker or charcoal/offset grill with lid
2. Instant read meat thermometer (probe type)
3. Sharp chef knife and sturdy cutting board
4. Large mixing bowl for the rub and tossing
5. Measuring spoons and measuring cups
6. Tongs and/or heatproof silicone spatula
7. Wire rack or grill grate for smoking the cubes
8. Saucepan for warming the glaze
9. Heavy aluminum foil or a disposable foil pan for finishing and wrapping
Ingredients
4 pounds skinless pork belly, cut into 1 to 1.5 inch cubes
2 tablespoons packed light brown sugar (for rub)
1 tablespoon smoked paprika
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1/2 teaspoon cayenne pepper (optional, for heat)
1 cup your favorite barbecue sauce
1/4 cup honey or maple syrup
1/4 cup packed dark brown sugar (for sauce)
2 tablespoons unsalted butter
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
Wood for smoking, such as apple or hickory chunks or chips
Aluminum foil or disposable pan for finishing (optional but recommended)
Directions
- Preheat smoker to 225 F and prepare wood chunks or chips such as apple or hickory for a steady mild smoke.
- Cut 4 pounds skinless pork belly into 1 to
- 5 inch cubes and pat dry with paper towels.
- Mix rub: 2 tablespoons packed light brown sugar, 1 tablespoon smoked paprika, 1 tablespoon kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon chili powder and 1/2 teaspoon cayenne pepper if using.
- Toss the pork belly cubes with the rub until evenly coated and let sit 15 to 30 minutes while the smoker stabilizes.
- Place pork belly cubes directly on the smoker grates or on a wire rack and smoke at 225 F for
- 5 to 2 hours until they develop a deep mahogany color and an internal temp of about 165 F.
- Meanwhile make the sauce: combine 1 cup barbecue sauce, 1/4 cup honey or maple syrup, 1/4 cup packed dark brown sugar, 2 tablespoons unsalted butter, 2 tablespoons apple cider vinegar and 1 tablespoon Worcestershire sauce in a saucepan and warm gently until the butter and sugar melt and the sauce is glossy.
- Transfer smoked cubes to a foil pan or wrap tightly in aluminum foil, pour the sauce over the cubes and seal. Return to the smoker and cook another 1 to
- 5 hours until cubes are very tender and internal temp reaches 200 to 205 F and sauce is sticky and caramelized.
- Unwrap carefully, stir the cubes in the pan to coat with sauce and if needed return to the smoker for 10 to 20 minutes unwrapped to set the glaze and develop crisp edges.
- Let rest 5 minutes, then serve the pork belly burnt ends hot with any reserved sauce on the side.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 290g
- Total number of serves: 8
- Calories: 1335kcal
- Fat: 123g
- Saturated Fat: 45g
- Trans Fat: 0.1g
- Polyunsaturated: 9g
- Monounsaturated: 54g
- Cholesterol: 185mg
- Sodium: 1355mg
- Potassium: 750mg
- Carbohydrates: 24g
- Fiber: 0.5g
- Sugar: 24g
- Protein: 22g
- Vitamin A: 100IU
- Vitamin C: 0.5mg
- Calcium: 20mg
- Iron: 1.2mg
