Bacon Burnt Ends Recipe

Trim and cube

Trim any thin flaps of skin or excessively large hard pieces from the pork belly. Cut the pork belly into roughly 1 to 1 1/2-inch cubes, aiming for uniform size so they cook evenly. You should end up with about 45–60 cubes from 3 lbs.

Pat the pork cubes dry with paper towels to help the seasoning adhere and to promote better browning during the initial cook.

Make dry rub

In a bowl, combine 1 cup brown sugar, 2 tablespoons kosher salt, 2 teaspoons coarse black pepper, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Mix thoroughly so there are no lumps.

Toss the pork belly cubes in the dry rub until they are evenly coated. Press the rub onto the meat so it adheres well.

Let the seasoned cubes rest on a sheet pan, uncovered, in the refrigerator for 30 minutes to 2 hours if time allows. This helps the rub set and the surface dry slightly for a better bark.

Set up smoker or oven

Preheat your smoker to 225°F (107°C). If you don't have a smoker, preheat your oven to 250°F (121°C) and use a wire rack set over a sheet pan. Use apple or hickory wood for smoke, if available.

Arrange the seasoned pork belly cubes on the smoker rack or wire rack in a single layer, leaving small gaps for air flow. Insert a probe thermometer into one of the larger pieces if you have one.

Smoke/cook at 225°F (107°C) for 2 to 2 1/2 hours, or until the cubes develop a deep mahogany color and the fat has rendered and the surfaces are firm to the touch. You're aiming for a good bark and rendered fat but not yet falling-apart tenderness.

Prepare glaze

While the cubes smoke, make the glaze: in a small saucepan over low heat, melt 4 tablespoons butter. Add 1 cup bbq sauce, 2 tablespoons apple cider vinegar, 2 tablespoons honey, and 1 teaspoon hot sauce (if using). Stir until combined and warm; remove from heat and set aside.

When the pork cubes reach the stage with a good bark (after about 2–2.5 hours), transfer them to a foil pan or an ovenproof dish in a single layer.

Pour about half of the glaze over the cubes and gently toss to coat. Sprinkle the remaining 1 cup packed brown sugar evenly over the coated cubes and toss lightly so pieces are well coated with both sugar and sauce. The brown sugar will melt and caramelize to create the classic 'burnt ends' crust.

Return the pan to the smoker (or oven). Increase heat to 275°F (135°C). Cook for an additional 45–60 minutes, stirring and basting every 15 minutes with remaining glaze, until the sauce is sticky, the sugar has melted into glossy, caramelized nuggets, and the pork is tender and slightly crisp at the edges.

If you prefer extra bark, finish the last 5–10 minutes uncovered under a hot broiler (if using oven) or at higher heat in the smoker, watching carefully to avoid burning.

Remove the burnt ends from the heat and let them rest for 5 minutes. Taste and adjust: add a pinch of flaky salt if desired.

Transfer to a serving platter. Garnish with chopped fresh parsley, if using. Serve hot as an appetizer, or pile into toasted brioche or slider buns for sandwiches.