Pork Belly Burnt Ends Recipe
Make Pork Belly Burnt Ends Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation
- 1
Prepare the Pork Belly
Start by trimming the pork belly of any excess fat. Cut the pork belly into 1-inch cubes and set aside.
- 2
Mix the Rub
In a mixing bowl, combine brown sugar, paprika, garlic powder, onion powder, black pepper, and salt. Mix well to create a dry rub.
- 3
Season the Pork
Generously coat the pork belly cubes with the dry rub, ensuring all sides are well covered. Allow the pork to rest for at least 30 minutes to absorb the flavors.
Cooking
- 4
Preheat the Smoker
Preheat your smoker to 225°F (107°C). Use wood chips of your choice, such as hickory or applewood, for added flavor.
- 5
Smoke the Pork Belly
Place the seasoned pork belly cubes in the smoker, making sure they are spread out evenly. Smoke for about 2 to 3 hours, or until the internal temperature reaches 185°F (85°C).
- 6
Coat with BBQ Sauce
Once the pork belly is tender and smoky, remove them from the smoker and toss them in BBQ sauce until thoroughly coated.
- 7
Caramelize the Sauce
Return the coated pork belly to the smoker and increase the temperature to 275°F (135°C). Smoke for an additional 30 minutes to 1 hour, until the sauce is caramelized and sticky.
Serving
- 8
Serve and Enjoy
Remove the burnt ends from the smoker and let them rest for a few minutes before serving. Enjoy the pork belly burnt ends as an appetizer or main dish!
