My pork belly burnt ends recipe will show you how to create tender, caramelized pork bites that melt in your mouth. Perfect for any BBQ lover, these bites are a hidden gem of flavor waiting to be devoured.
Trending Video
What are pork belly burnt ends?
Pork belly burnt ends are bite-sized pieces of pork belly that are seasoned, smoked, and often glazed with a sweet sauce. They are a popular BBQ dish known for their extremely tender and flavorful characteristics.
How do you make pork belly burnt ends?
To make pork belly burnt ends, start by seasoning cubed pork belly with your favorite BBQ rub, then smoke them at a low temperature until they're tender. This is usually around 195 degrees Fahrenheit. Finish by glazing with a sauce and smoking a bit longer until they're caramelized and delicious.
Can I use pork belly from my local grocery store?
Yes, you can usually find pork belly at most grocery stores or butcher shops. Look for a piece with a good balance of meat and fat for the best results.
What's the best temperature for smoking pork belly burnt ends?
The best smoking temperature for pork belly burnt ends is typically around 225-250°F (107-121°C). This low and slow cooking method helps render the fat and develop a smoky flavor.
How long does it take to smoke pork belly burnt ends?
Smoking times can vary, but it usually takes around 3 to 4 hours to smoke pork belly burnt ends until they're tender. Keep an eye on them and use a meat thermometer to ensure they reach an internal temperature of about 200°F (93°C).
Can I make pork belly burnt ends in the oven if I don't have a smoker?
Yes, you can make pork belly burnt ends in the oven. Use a low temperature (around 250°F or 121°C) and follow the same seasoning and glazing process, though they won't have the same smoky flavor as those cooked in a smoker.
Can I prepare pork belly burnt ends in advance for a party?
Yes, you can prepare pork belly burnt ends in advance. Smoke and glaze them, then refrigerate. When you're ready to serve, add a little more BBQ sauce to the pan and reheat them in the oven or on the grill to maintain their flavor and texture.
Pork Belly Burnt Ends Recipe
Ingredients
Pork Belly Burnt Ends
- 4-5 pounds skinless pork belly
- 1/4 cup Rump Shaker BBQ Rub, substitute your favorite BBQ rub
- 1 cup Meat Mitch WHOMP! BBQ Sauce, substitute your favorite BBQ sauce
- 1/2 cup Apple Cherry Habanero Rib Candy, substitute honey
- 1 1/2 tray disposable aluminum pan, substitute deep baking dish
BBQ Tools
- 🌡 MEATER Plus Bluetooth Thermometer - great for tracking internal temperature
- 🥩 ThermoPro Instant Read Thermometer - a must-have for any BBQer
- 🔥 GrillBlazer GrillGun - lights charcoal and wood in 1 minute (10% off)
Steps
Cube and season the pork belly
Cube the pork belly into 1" x 1" cubes. Sprinkle a solid coating of the BBQ rub evenly over all sides of the cubes. Allow the rub to adhere to the pork belly for 30 minutes. For additional flavor penetration, season the pork belly the night before and store it in the refrigerator until you're ready to cook it.
Fire up the smoker
Preheat smoker to 225°F. Most pellet grills don’t need it, but you can add a pan of water in the corner of the smoker to keep moisture inside.
Smoke the pork belly
Place the pork belly cubes fat side down on a baking sheet or wire rack to prevent them from falling through the grates. Smoke at 225°F until they hit an internal temperature of around 195°F, approximately 3 hours. We're not looking for the pork belly to be completely cooked and tender. The meat will cook further when we add the sauces and smoke the pork belly burnt ends.
Sauce the pork belly burnt ends
Once the smoked pork belly reache an internal temperature of 195°F, remove them from the smoker and place in the aluminum pan. Coat the burnt ends with the BBQ sauce and rib candy. Toss well to combine, ensuring they're completely covered. Return the pan to the smoker and cook for an additional 45 minutes.
Serve the pork belly burnt ends
Allow the pork belly burnt ends to cool for a few minutes and serve with additional BBQ sauce.
Comments
Add Comment