Pork Belly Burnt Ends are simple to prepare and irresistibly tender. They elevate any barbecue and disappear fast—serve them piled high or on toothpicks and be sure to have plenty of napkins.
Pork Belly Burnt Ends
Whether you call them an appetizer or a main, these pork belly burnt ends deserve center stage. Bite-sized, sticky, and smoky, they’re a crowd-pleaser at any gathering.
What are burnt ends?
Pork Belly Burnt Ends are a pork take on the classic Kansas barbecue treat. Traditionally, beef burnt ends come from the fatty point of a brisket that’s slow-cooked until a caramelized “bark” forms. This recipe uses pork belly instead of brisket because it’s more widely available and economical.
Slow-cooking pork belly with a sweet, savory glaze produces a rich, smoky morsel that’s perfect as an appetizer or part of a larger meal. Use a pellet grill like a Traeger or any smoker to apply steady heat and smoke while the glaze caramelizes.
The “bark” is the deeply flavored crust that develops on the surface during low-and-slow cooking. It’s what gives burnt ends their signature combination of smoky, sweet, and savory notes. With this recipe, you’ll end up with what’s often called “pork candy”—you won’t stop at one piece.
What kind of meat do I need for burnt pork belly ends?
Classic burnt ends come from the point of a brisket, but pork belly is an excellent substitute. Pork belly varies in fat content depending on the cut: the upper portion is leaner while the lower portion is fattier. For these burnt ends, I recommend a slightly leaner pork belly so the pieces cook evenly without excessive grease.
Look for a whole slab of pork belly you can cut into roughly 1½-inch cubes. Avoid pre-sliced belly (often sold where bacon is available) because whole pieces render fat more slowly and stay juicier during the long cook.
If your grocery store doesn’t stock pork belly, ask the butcher—they can usually help or order a slab for you.
How do I cook burnt pork belly ends to get them just right?
Plan on several hours of low-and-slow cooking at 225–275°F. The aim is to render fat and break down connective tissue so the meat becomes tender while a flavorful bark forms. Typically this process takes around three to four hours. You’ll know they’re ready when the cubes have a deep, rich color, a pronounced bark, and the fat layers compress slightly when pressed.
After the initial smoke, toss the cubes in your rub and barbecue sauce, then return them to the grill until the sauce caramelizes into a glossy finish.
How much pork belly do I need?
Cut the pork belly into 1½-inch cubes. Start with 4–5 pounds of raw pork belly; much of that weight is fat that will render away during cooking. Expect to end up with roughly 1½ to 2 pounds of finished burnt ends, depending on how fatty the slab is.
How can I help tenderize the meat in the pork belly?
To speed tenderization, you can marinate the cut cubes in barbecue sauce (the vinegar helps break down fibers) or soak them in a salt brine overnight to boost moisture. Both methods reduce time on the smoker and help the meat become more tender.
If your pork belly is fattier, the low-and-slow cook will render the fat and naturally tenderize the meat. For leaner pieces, a brief brine or marinade will improve juiciness and texture.
How do I reheat burnt pork belly ends?
Sous vide is the best way to reheat burnt ends while preserving moisture and texture. Heat water to about 130°F, seal the burnt ends in a bag or use a mason jar, and immerse until warmed through. This method prevents drying and keeps the sauce glossy.
If you don’t have sous vide equipment, reheat gently in a low oven covered with foil or warm slowly on a stovetop over low heat—avoid high heat or the microwave, which can dry them out.
What else can I serve with my burnt barbecue pork belly ends?
Burnt ends pair beautifully with classic barbecue sides. While they smoke, prepare a few complementary dishes to round out the meal.
Suggested sides:
- Smoked scalloped potatoes
- Grilled squash and zucchini
- Grilled Mexican-style street corn
- Braised collard greens
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Pork Belly Burnt Ends
These pork belly pieces are slow-cooked over live fire and finished with a barbecue sauce bath until fork-tender and packed with flavor.
10 minutes
4 hours
4 hours 10 minutes
Ingredients
- 2 pounds pork belly
- ¼ cup Everything Rub
- 2 cups barbecue sauce
Instructions
- Cut the pork belly into 1½-inch squares and place them in a medium bowl.
- Coat the pieces with about two-thirds of the rub, making sure each piece is evenly covered.
- Cover and refrigerate for 1 hour to let the rub adhere.
- Preheat your grill or smoker to 275°F.
- Arrange the pork belly pieces on the grill with at least ½ inch between them.
- Smoke for about 2½ to 3 hours, until the fat begins to render and the pieces hold together but compress slightly when pressed.
- Transfer the meat to a foil pan or grill-safe container. Sprinkle the remaining rub over the meat and stir to combine.
- Pour the barbecue sauce over the pieces and mix well.
- Return the pan to the grill for about 30 minutes, until the sauce starts to simmer and caramelize.
- Remove from the grill and serve warm.
Nutrition Information:
Yield:
12
Serving Size:
1
Amount Per Serving:
Calories: 310Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 66mgSodium: 557mgCarbohydrates: 19gFiber: 0gSugar: 16gProtein: 18g
Nutrition data is an estimate. Consult a trusted source for medical or dietary needs.
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