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Pork Belly Burnt Ends
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Pork Belly Burnt Ends

Slow-cooked and smoked, these Pork Belly Burnt Ends have a melt-in-your-mouth texture and rich and tangy-sweet, smoky flavor.
Course dinner, Main Course
Cuisine American, BBQ
Keyword burnt ends, pork, pork belly
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6
Calories 1988kcal

Equipment

  • Wood Pellets: Apple, Pecan
  • Traeger or Pellet Grill Smoker

Ingredients

  • 4 pounds pork belly

Seasoning Rub

  • ¼ cup smoked paprika
  • 2 tablespoons ground black pepper
  • 2 tablespoons dry mustard
  • 1 tablespoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon cayenne powder

Sauce

  • ½ cup dark brown sugar
  • 2 tablespoons honey
  • 1 ½ cups Texas BBQ sauce link to homemade recipe in post
  • ½ cup unsalted butter (1 stick )

Instructions

  • Mix all of the ingredients for the dry rub together in a small bowl using a fork or a whisk.
  • Slice refrigerated pork belly into 1 ½ inch cubes.
  • Toss the pork belly cubes together with the seasoning rub and transfer it to a baking sheet.
  • Bring the temperature of the smoker up to 225 F. Add the wood chips to start the smoke and place an aluminum drip pan with a few inches of water under the grates to catch drippings.
  • Place the pork belly fat side up on the grates and smoke it until it reaches an internal temperature of 165 degrees F, which will take 1-2 hours.
  • Transfer the Pork Belly cubes to an aluminum pan and top it with brown sugar, honey and BBQ sauce
  • Slice the butter and add to the top.
  • Cover with aluminum foil and place the pan on the smoker at 225 F.
  • Stir the Pork Belly cubes every 30 minutes for 2 hours until the Burnt Ends internal temperature reaches at least 190F up to 205F.
  • Serve immediately. Store leftovers in refrigerator.

Nutrition

Serving: 1g | Calories: 1988kcal | Carbohydrates: 69g | Protein: 30g | Fat: 177g | Saturated Fat: 68g | Cholesterol: 258mg | Sodium: 1370mg | Potassium: 773mg | Fiber: 3g | Sugar: 60g | Vitamin C: 1mg | Calcium: 66mg | Iron: 3mg | Net Carbohydrates: 26g | Sugar Alcohols: 69