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How to MakeSmoked Pork Belly Burnt Ends – Our tender, flavorful, meaty, and utterly mouthwatering BBQburntends recipe is an absolute dream. This easy dish can be made in asmokeror oven!
What are Burnt Ends?
The term “burnt ends” refers to the dense and tough ends of a piece of meat that has beenslow 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, andcook a second timeto tenderize!
If you love classicbeef brisket burnt endsyou are going to go crazy over decadentPork Burnt Ends. Similar to beef, these pieces of smoked meat are thick and meaty, but with a slightly softer andmelt-in-your-mouthtexture.
Why We Love This Pork Belly Burnt Ends Recipe
Theselittle morsels of porky perfectionare 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 withdelightfully intensesweet and smoky flavors.
Pro Tip:Smoked pork belly burnt ends recipes 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.
What Ingredients You Will 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 Sauce– Your favorite brand
- Apple cider– tenderizes the smoked pork (or apple juice)
How to Smoke Pork Belly in a Smoker
First, preheat the smoker to 250°F. In a small bowlmix together the spice rubingredients: brown sugar, salt, black pepper, garlic powder, and onion powder.
Cut the pork belly into1 1/2 inch cubes with a sharp knife. 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 cubed pork belly over the wire rack.
Set the baking sheets on the smoker. Close the lid andsmoke for 2 1/2 hours.
Get the Complete (Printable) Smoked Pork Belly Burnt Ends Recipe Below. Enjoy!
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 burnt ends recipe comes off the smoker, placed the cubes in the baking dish.Toss to coatthe pork belly cubes in barbecue sauce.
Then cover the baking dish tightly with foil in place in the ovenfor one hour. Or until the internal temperature reaches 190 degrees F with a meat thermometer.
Once done, remove them from the oven and let them rest for a few minutes. Uncover and serve the pork belly burnt ends warm.
Serving Suggestions
Serve your BBQ pork belly as a main dish piled on top of white bread and southern sides. We love to pair luscious, meaty smoked pork belly withcollard greens,mac and cheese ormacaroni salad, andcreamy potato salad.
Or serve as an appetizer with sharp cheddar cheese cubes, spicy mustard, pickles, and Ritz crackers or saltines.
Frequently Asked Questions
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 F. Toss the pork belly cubes with 1 tablespoon of liquid smoke, before you toss them with the dry rub. Then place them in the oven for 2 1/2 hours. Follow the remaining instructions as directed!
What if I don’t have liquid smoke?
If you are making this bbq pork belly in the oven, liquid smoke helps to infuse the meat with a smoky flavor. However, you can technically omit it if you don’t have it on hand. The flavor will be different, but you can still have some delicious chunks of meat! I recommend adding a little smoked paprika to the spices to a little bit of a smoky flavor!
What is pork belly?
Pork belly is basically uncured, unsliced bacon! Bacon comes from pork belly, but you can do so much more with pork belly than just bacon! If you can’t find pork belly at the grocery store, definitely ask the butcher there to see if they have any on hand in the back. If not, try a local butcher instead of the grocery store! Pork belly has layers of fat that melt and make these pork belly burnt ends melt in your mouth good!
Are burnt ends supposed to be tough?
No burnt ends are not supposed to be tough! They should be chewy with crispy bits and pretty tender overall. Pork belly needs to be cooked low and slow, and it is possible to overcook pork belly burnt ends. Once they are overcooked, they can become tough!
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.
Looking For More BBQ Recipe? Be Sure To Also Try:
- Grilled Pork Chops + Carolina BBQ Sauce
- Crock Pot Brisket Sandwich Recipe
- Coffee Brushed Barbecue Ribs
- Smoked Pork Loin (+ Tenderloin)
- Chipotle BBQ Chicken Skewers
- Honey Sriracha Chicken Skewers
- Classic Brisket BurntEnds by Hey Grill Hey
- Meat Candy (Bacon Wrapped Smokies)by NeighborFood
Check the printable recipe card below for the nutrition information including calories, carbohydrates, protein, polyunsaturated fat, monounsaturated fat, cholesterol, sodium, potassium, fiber, vitamin c, and calcium percentages.
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Smoked Pork Belly Burnt Ends
Prep Time: 20 minutes minutes
Cook Time: 3 hours hours 30 minutes minutes
Total Time: 3 hours hours 50 minutes 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
US Customary – Metric
- 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.
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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Expert in the house! Smoked pork belly burnt ends—now, that's a topic close to my heart, or should I say, stomach. I've spent countless hours perfecting the art of crafting these succulent, flavor-packed delights. From the distinct nuances of a well-balanced dry rub to the magic that happens during slow smoking, I've got it all covered.
The key to impeccable burnt ends lies not just in the ingredients but in the meticulous process. Let's break down the concepts presented in this post:
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Burnt Ends Basics: Burnt ends are the dense, tough ends of slow-smoked meat. Traditionally associated with beef brisket, this recipe introduces a tantalizing twist with pork belly, offering a melt-in-your-mouth texture.
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Why Pork Belly Burnt Ends: The post delves into the reasons behind the love for pork belly burnt ends. The pork belly, with its layers of fat, adds a unique richness and tenderness compared to the classic beef version.
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Recipe Highlights: The recipe involves a series of carefully orchestrated steps. It all starts with a quality pork belly slab, a meticulously crafted spice rub (brown sugar, salt, black pepper, garlic powder, and onion powder), and a generous dose of Texas-style BBQ sauce and apple cider for that perfect balance of sweet and tangy flavors.
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Cooking Methods: While the preferred method is on a smoker, the post graciously provides an alternative for those without one. The oven, when armed with a bit of liquid smoke, can replicate the smoky essence of a traditional smoker.
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Cooking Process: The detailed smoking process at 250°F for 2 1/2 hours, followed by a finishing touch in the oven with barbecue sauce and apple cider, ensures each cube is a symphony of flavors and textures.
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Serving Suggestions: The culinary journey doesn't end with cooking. The post offers serving suggestions, from pairing the pork belly with classic southern sides to presenting it as an appetizer with cheddar cheese, mustard, pickles, and crackers.
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FAQs: Addressing common questions ensures that even novice cooks can venture into the realm of smoked pork belly burnt ends with confidence. From alternatives to liquid smoke to the longevity of leftovers, the post leaves no stone unturned.
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Nutritional Information: For those mindful of their intake, the post graciously includes nutritional information, offering a glimpse into the calorie, protein, and fat content per serving.
Consider this your comprehensive guide to creating a culinary masterpiece. Ready to embark on the journey to pork belly burnt end perfection? Let's fire up those smokers—or ovens!
