Pork Belly Burnt Ends Recipe

Prepare pork

Trim excess skin from the pork belly if present. Pat the pork belly dry with paper towels. Cut the pork belly into 1 to 1 1/2-inch cubes. Try to keep pieces roughly uniform so they cook evenly (you should get about 30–36 cubes from 3 lb).

Make rub and bind

In a small bowl combine kosher salt, coarse black pepper, brown sugar, smoked paprika, garlic powder, and onion powder. Stir to combine. Spread the yellow mustard over the pork belly cubes (this acts as a binder and won't taste mustardy when finished). Toss the cubes in the mustard until lightly coated, then sprinkle the dry rub over the cubes and toss thoroughly so each piece is well coated.

First cook (smoke/oven)

Preheat your smoker to 250°F (120°C). If you don't have a smoker, preheat oven to 275°F (135°C) and use a wire rack over a rimmed baking sheet. Arrange the coated cubes on the smoker rack or oven rack in a single layer with a small gap between pieces. Place a small pan of apple juice or water underneath (optional) to keep some moisture in the chamber. Smoke/roast for 1.5–2 hours until the cubes develop a deep mahogany color and an internal temperature of about 195°F (90°C) and a pronounced bark begins to form.

Spritzing

Every 30 minutes during the cook, spritz the cubes lightly with apple juice (use a spray bottle or spoon) to keep them moist and help the sugar in the rub caramelize. Continue until the cubes have a good bark and have reached the target internal temperature.

Toss and braise

When the pieces have a developed bark and have reached about 195°F, transfer the cubes into an aluminum foil pan or oven-safe dish. In a small saucepan melt the butter with the honey and apple cider vinegar over low heat, then stir in 1/2 cup of the barbecue sauce. Pour this glaze over the pork cubes and toss gently to coat evenly. Cover the pan tightly with foil.

Finish (braise to tenderness)

Return the covered pan to the smoker or oven and increase temperature to 300°F (150°C). Heat for 45–60 minutes, until pieces are fork-tender and the glaze has thickened and become sticky. Check after 30 minutes to ensure liquid isn't completely evaporated — if it is, add a few tablespoons of apple juice.

Caramelize and glaze

Remove the foil, add the remaining 1/2 cup barbecue sauce to the pan, and gently toss to coat. Return the pan, uncovered, to the smoker or oven for an additional 15–20 minutes at 300°F to allow the sauce to set and caramelize slightly. Watch closely to prevent burning; sauce should be sticky and glossy.

Rest and serve

Remove the pan from heat and let sit 5 minutes. Using a slotted spoon, transfer burnt ends to a serving dish, spoon any reserved sticky sauce over them, and garnish with chopped parsley if desired. Serve hot with extra barbecue sauce on the side for tossing if diners prefer.