Smoked Pork Belly Burnt Ends
by This post may contain affiliate links.
These Smoked Pork Belly Burnt Ends are sweet, smoky, tender, and melt-in-your-mouth delicious! Coated in a sticky sweet pepper jelly BBQ glaze, they’re the ultimate bite-sized BBQ treat, perfect for game day, summer cookouts, or anytime you’re craving bold, smoky flavor in a recipe that’s easy to make!
Why you’ll love these pork belly burnt ends
- The flavor and texture! The tender texture of the smoked pork belly melts in your mouth, while the sticky sweet glaze and my famous BBQ seasoning gives it the best flavor.
- It’s easy to make! You only need 4 ingredients and 20 minutes of prep time to make these delicious pork belly burnt ends.
- It’s great for every occasion! Whether it’s a backyard barbecue, game day, or just a weekend where you’re firing up your smoker, these smoked pork belly burnt ends are delicious anytime.
Ingredients
Here I explain the best ingredients for this pork belly burnt ends recipe, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.
- Pork belly – I recommend a 4-5 lb slab of pork belly for this recipe. A whole pork belly sold at your local butcher shop, or stores like Costco, will be between 8-10 pounds. You can cut it in half and freeze half for later. Or you can make a double batch of these pork belly burnt ends.
- BBQ seasoning – I love this homemade dry rub. It’s a delicious combination of spices including black pepper, smoked paprika, onion powder, and garlic powder, mixed with brown sugar. And it’s easy to mix up in just 5 minutes. You can also use another bbq spice rub or seasoning, if you already have a favorite in your kitchen.
- Pepper jelly and bbq sauce – I like to combine these two ingredients to make the perfect sticky-sweet glaze for the pork belly. For this recipe, I used Jackie’s Jams Jalapeno Jam. It’s so good, and definitely always a staple in our pantry at home! I also used Sweet Baby Ray’s original barbecue sauce. You can omit the pepper jelly and simply use bbq sauce to glaze the burnt ends, but I love the zippy flavor the jam adds to the dish. You can also mix things up and use Korean BBQ sauce instead of traditional bbq sauce to give the recipe an Asian flavor!
Instructions
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions, scroll to the recipe card at the bottom of this post.
- Slice and season the pork belly. Use a sharp knife to slice the pork belly into 1 inch cubes. Toss the cubed pork belly in bbq seasoning until it’s covered on all sides. Arrange the pork belly cubes on a metal rimmed baking sheet with the fat side facing up. This will allow the fat to drip over the pork as it cooks, making it more juicy, tender, and flavorful.
- Smoke the pork belly. Preheat a smoker to 225°F and fill the smoker with apple wood pellets. For this recipe, I used the Traeger Pro Series Smoker, but this recipe will work on any brand, make or model of smoker or pellet grill. Place the baking sheet of seasoned pork belly cubes on the grill grate in the smoker. Cook until the internal temperature of the pork belly reaches 190°F. You can expect between 90 minutes to 2 hours, but remember to always smoke to temperature, not time!
- Glaze the pork belly. Remove the baking sheet from the smoker. Use kitchen tongs to move the cubes of pork belly from the baking sheet to a disposable aluminum pan. This will leave the grease on the baking sheet, and make it easier to toss the pork belly in the glaze. Pour bbq sauce and pepper jelly over the cubes of pork belly and toss gently until they’re completely covered.
- Caramelize the sauce on the pork belly. Place the aluminum foil pan of pork belly pieces back on the smoker. Continue to cook for 15-20 minutes to caramelize the sauce on the outside of the pork belly. Remove from the smoker and serve with toothpicks on the side. This makes it easy to grab one of these little bite-sized treats and gobble it up!
Quick tip! To make it easier to slice into cubes, place the pork belly in the freezer for 30-60 minutes before slicing it.
Ways to serve them
In addition to digging right into these pork belly burnt ends when they come off the smoker (which is exactly what I do every time!), there are several other ways to serve the burnt ends. I promise you’ll want to make them over and over again and try them in each way!
- Tacos – toss these pork belly burnt ends in a tortilla with some pineapple salsa and you’ve got a sticky sweet, delicious meal!
- Sandwiches – add the smoked burnt ends to a toasted roll with an extra drizzle of bbq sauce and coleslaw for a simple, tasty meal.
- Mac and cheese – toss these burnt ends on top of smoked mac and cheese for an incredible, smoky comfort food meal.
Storage and reheating
Store leftover pork belly burnt ends in an airtight container for up to 5 days. I recommend reheating them in an air fryer at 400°F for 3-4 minutes. You can also reheat them in a skillet on the stove over medium-high heat for 4-5 minutes.
More recipes for the smoker
I’ve been cooking meats on a smoker since I could walk. Growing up in Oklahoma, I was always eager to help my Dad and Grandpa outside on the smoker. Try these tested and perfected smoker recipes, with some new creations and recipes passed down from my families archives!
Pork Belly Burnt Ends
Ingredients
- 4-5 pounds pork belly, sliced into 1 inch cubes
- 6 tablespoons bbq seasoning, click link for the recipe
- ½ cup bbq sauce
- 2 tablespoons pepper jelly
Instructions
- Preheat a smoker to 225 degrees F. Fill the smoker with applewood pellets, or another mild-to-medium flavored wood.
- Slice the pork belly into 1 inch cubes, then toss it with the bbq seasoning. Place the seasoned cubes of pork belly in a single layer on a large baking sheet with the fat side facing up.
- Place the baking sheet of seasoned pork belly cubes on the grill grate in the smoker. Cook until the internal temperature of the pork belly reaches 190°F. You can expect between 90 minutes to 2 hours, but remember to always smoke to temperature, not time!
- Remove from the smoker and use kitchen tongs to move the cubes of pork belly from the baking sheet to a disposable aluminum pan. Toss the pork belly with the bbq sauce and pepper jelly until they're fully coated. Place the pan of pork belly burnt ends back on the smoker for 15-20 minutes to caramelize the sauce on the outside.
Notes
- This recipe makes approximately 64 cubes of pork belly. The nutrition information provided is for 4 cubes of smoked pork belly burnt ends.
- This recipe is naturally gluten free when made with my homemade BBQ seasoning (or a packet of gluten-free bbq seasoning).
- I used a Traeger grill for this recipe, but you can also make it on a traditional smoker, electric smoker, or charcoal grill.
- I recommend Traeger Apple Pellets for this recipe. You can also use other mild flavored pellets or wood chips, such as cherry, maple or pecan.
Nutrition Facts
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
