Experience the extraordinary flavor of perfectly caramelized meat with these Pork Belly Burnt Ends! Often described as “meat candy,” this smoked pork recipe is an undeniable winner, boasting layers of rich pork flavor, a delightful touch of sweetness, and a hint of spice. It’s time to fire up your smoker and prepare for an unforgettable culinary journey.
There’s a reason why Smoked Pork Belly Burnt Ends have become a cult classic in the BBQ world. These bite-sized nuggets of pure joy are a symphony of textures and tastes, making them truly out of this world. Imagine succulent pork belly, rendered to perfection, bathing each cube in its own fatty, flavorful goodness. Next, a robust and spicy rub lovingly coats every piece, creating a savory bark. Finally, a sweet and sticky glaze adds a caramelized crust that’s simply irresistible. The combination of smoky, spicy, sweet, and unbelievably tender pork creates a flavor explosion with every bite. The best part? You can easily achieve this smoked delicacy at home with your Traeger or any pellet smoker.
This comprehensive guide will walk you through every step of making perfect pork belly burnt ends, from selecting the right cut of meat to achieving that coveted melt-in-your-mouth texture and irresistible glaze. Whether you’re a seasoned pitmaster or new to the world of smoking, this recipe is designed for success, transforming a humble slab of pork belly into an epic feast.
Why Smoked Pork Belly Burnt Ends Are a Must-Try
Pork belly burnt ends are a true testament to the magic of low-and-slow smoking. Unlike traditional brisket burnt ends, which come from the point of a beef brisket, pork belly offers a unique profile. Its high fat content ensures an incredibly moist and tender result, with the fat rendering down to infuse the meat with unparalleled richness. The smoking process, combined with a flavorful rub and a sweet BBQ glaze, creates a complex flavor profile that hits all the right notes: savory, smoky, sweet, and a little spicy. Each bite-sized piece boasts a crispy, caramelized exterior and a juicy, tender interior, making them incredibly addictive. They’re perfect as an appetizer, a main course, or even as a decadent snack.
Essential Equipment for Smoked Pork Belly Burnt Ends
To embark on your pork belly burnt ends adventure, you’ll need a few key pieces of equipment to ensure the best results:
- Traeger or Other Pellet Smoker: A reliable pellet grill is ideal for maintaining consistent temperatures and infusing your pork with delicious smoky flavor. While a Traeger is recommended, any quality pellet smoker will do the job beautifully.
- Applewood Pellets: The choice of wood pellets significantly impacts the final flavor. Applewood is a classic pairing for pork, offering a mild, sweet, and fruity smoke that complements the richness of the belly without overpowering it. (See more notes on pellet choices below).
- Disposable Foil Pans: These are absolute lifesavers for smoking. Not only do they make cleanup a breeze (pork belly is famously greasy!), but they also help contain the burnt ends during the glazing process, allowing them to simmer in their own delicious juices and sauce.
- Instant-Read Meat Thermometer: Precision is key in smoking. An accurate instant-read thermometer is crucial for monitoring the internal temperature of your pork belly, ensuring it reaches the perfect tenderness without overcooking.
- Sharp Knife: For safely and accurately dicing the pork belly into uniform cubes.
- Large Mixing Bowl: Essential for tossing the pork belly with oil and rub, ensuring even coating.
Recommended Recipes to Pair with Burnt Ends
Smoked Pork Belly Burnt Ends are incredibly versatile and pair wonderfully with a variety of sides. Consider these delicious options to complete your meal:
Choosing the Best Wood Pellets for Smoking Pork Belly
The flavor of your smoked pork is heavily influenced by the type of wood pellets you choose. While personal preference plays a significant role, certain woods naturally enhance pork. Applewood pellets are an exceptional choice for pork belly burnt ends. They impart a mild, sweet, and slightly fruity smoke that beautifully complements the rich, savory notes of the pork. This gentle smoke enhances the overall flavor without overwhelming it, contributing to that irresistible “meat candy” profile.
However, this isn’t an incredibly long smoke, giving you some flexibility. Other excellent options include:
- Hickory: A classic BBQ wood, hickory offers a stronger, bacony smoke flavor that stands up well to pork. Use it sparingly if you prefer a milder smoke.
- Pecan: Similar to hickory but slightly milder and sweeter, pecan provides a nutty, robust flavor that works wonderfully with pork.
- Cherry: Another fruity wood, cherry adds a beautiful reddish hue to the meat and a slightly sweeter, milder smoke than apple, creating a delicious pairing.
- Oak: A versatile and medium-strength wood, oak offers a classic smoky flavor that’s generally well-received and pairs with almost anything.
Feel free to experiment with different wood types or even create your own blend to find your signature flavor for these amazing burnt ends!
How to Select and Prepare Pork Belly
Pork belly, once a specialty item, is now readily available in most major supermarkets, butcher shops, and warehouse clubs like Costco. When buying pork belly, you’ll typically find it sold in a few ways. For this recipe, you’ll need approximately 4 pounds of raw pork belly.
- Full Slab with Skin On: While excellent for cracklings or other preparations, you’ll need to remove the skin for burnt ends. If you’re comfortable with skinning meat, this is a great option. Otherwise, ask your butcher to do it for you.
- Whole Pork Belly with Skin Off: This is the most convenient option, as it requires minimal prep. Just ensure it’s a good quality, fresh cut.
- Skinless Pork Belly, Pre-Sliced: Sometimes sold in thick slices (1.5-2 inches), this is also perfectly suitable. You’ll just need to dice these slices into cubes.
Regardless of how you purchase it, always ensure you’re getting raw pork belly. Avoid pre-smoked or brined versions, as these will dramatically alter the flavor profile and cooking process of this recipe.
Step-by-Step Guide to Making Irresistible Pork Belly Burnt Ends
Making these glorious smoked pork belly burnt ends is a multi-stage process, but each step is straightforward and contributes to the final incredible flavor and texture. Patience is a virtue here, as the low-and-slow smoking is key to success.
- Preheat Your Smoker: Begin by firing up your Traeger pellet grill or chosen smoker. Set the temperature to 180°F (82°C). This initial low temperature allows the pork belly to absorb a significant amount of smoky flavor, building a deep foundation for the burnt ends.
- Prepare the Pork Belly: If your pork belly still has the skin on, carefully remove it using a sharp knife. This step is crucial, as the skin won’t render down properly and would result in a chewy texture unsuitable for burnt ends. Next, cut the skinless pork belly into uniform 1.5 to 2-inch cubes. Don’t worry if they seem large; they will shrink during cooking. It’s vital not to trim off the fat at this stage. That precious, abundant fat is what makes burnt ends so incredibly tender and infuses them with unparalleled flavor as it renders.
- Season the Pork: In a large mixing bowl, toss the pork belly cubes with about 2 tablespoons of cooking oil. This helps the rub adhere better and promotes a nice bark. Following that, generously coat the cubes with your favorite pork rub. An assertive rub with a good balance of sweet, savory, and a bit of a kick will provide an excellent flavor base. Ensure every side of each cube is well-covered.
- Arrange for Smoking: Arrange the seasoned pork belly cubes in a single layer in a disposable foil pan. Overcrowding can hinder smoke penetration and even cooking, so use two pans if necessary to ensure the cubes are not stacked more than two layers deep.
- First Smoke Phase: Place the foil pan(s) directly on the grates of your preheated smoker. Smoke the pork belly at 180°F (82°C) for 30 minutes. This initial low-temperature phase is critical for maximizing smoke absorption. After 30 minutes, cover the pan(s) tightly with aluminum foil and increase the smoker temperature to 275°F (135°C). Continue smoking for approximately 2 hours, or until the internal temperature of the pork belly cubes reaches 165°F (74°C). Use an instant-read thermometer for an accurate reading. The foil helps steam the pork and break down the fat, contributing to tenderness.
- The Glaze & Second Smoke Phase: Once the pork belly reaches 165°F, it’s time to add the glaze. Carefully remove the foil from the pan(s). Add your favorite barbecue sauce and honey (or maple syrup) to the pan, and gently mix well to coat all the pork belly cubes. Return the uncovered pan(s) to the smoker, reducing the temperature to 225°F (107°C). Continue to smoke for another 60-90 minutes, or until the internal temperature reaches 200-205°F (93-96°C). For the last 10-15 minutes of this phase, you can uncover the pan(s) if you had them covered, allowing the sauce to thicken and caramelize further, creating that signature burnt end crust. Stir occasionally to prevent burning and ensure even caramelization.
- Rest and Serve: Once the pork belly burnt ends reach the desired temperature and tenderness (they should be jiggly and easily pierced with a fork), remove them from the smoker. Let them rest in the pan for 10-15 minutes before serving. This allows the juices to redistribute, resulting in even more tender and flavorful bites.
- Dig In! Serve these glorious pork belly burnt ends hot and watch them disappear!
Expert Tips for Perfect Pork Belly Burnt Ends
Achieving BBQ perfection often comes down to a few insider tips. Here’s how to elevate your pork belly burnt ends from good to legendary:
- Layer Your Flavors: The best burnt ends are built on layers of flavor. Don’t shy away from an assertive rub that offers a balance of sweet, savory, and a good kick of spice. This initial seasoning is crucial for developing a deep bark and rich taste.
- Size Matters: Resist the urge to cut your pork belly cubes too small. While they shrink during cooking, starting with 1.5 to 2-inch cubes helps them retain moisture. Smaller pieces are more prone to drying out.
- Even Cooking, Even Tossing: To ensure every cube cooks evenly and develops a beautiful bark, toss the pork cubes 2-3 times during the initial smoking process. This redistributes heat and smoke, promoting uniform results.
- Embrace Disposable Pans: Seriously, this tip is a game-changer. Pork belly renders a lot of fat, and that sugary glaze can become very sticky. Using disposable foil pans will save you a significant amount of scrubbing and cleanup time. You’ll thank yourself later!
- Watch the Honey: Honey is wonderful for caramelization, but it can burn quickly due to its high sugar content. During the final glazing phase, keep a close eye on your burnt ends. Stir them often to prevent the glaze from burning or sticking too much to the bottom of the pan.
- Don’t Rush the Rest: After removing from the smoker, let the burnt ends rest in the pan for 10-15 minutes. This crucial step allows the meat to relax and reabsorb its juices, making them even more tender and moist.
What to Serve with Pork Belly Burnt Ends
Smoked Pork Belly Burnt Ends, especially Traeger style, are rich and flavorful, making them a fantastic center for a meal. They pair wonderfully with a variety of sides:
- Creamy Smoked Mac and Cheese for ultimate comfort.
- Fresh and vibrant Smoked Asparagus to balance the richness.
- For dessert, a comforting Blueberry Grunt.
- A classic creamy coleslaw offers a cool, crisp counterpoint.
- Cut through the richness with a bright Thai cucumber salad.
- Lighten things up with a fresh chickpea cucumber feta salad.
- Leftovers are fantastic tossed with arrabiata pasta for a spicy, hearty meal!
Frequently Asked Questions About Pork Belly Burnt Ends
Absolutely! The best way to reheat pork belly burnt ends is in a low oven, around 300°F (150°C), until they are warmed through. You can also use an air fryer for a crispier exterior, or a skillet over medium-low heat. Be careful not to overheat, as this can dry them out.
This isn’t a quick recipe, but the results are well worth the wait. From initial preparation to the final smoking stage, plan to set aside approximately 3.5 to 4 hours. This includes prep time, the initial low-temperature smoke, the foil-wrapped cook, and the final glazed phase.
Not typically. While pork belly itself is high in fat, the recipe relies on honey or maple syrup for that essential sweet glaze and to aid in caramelization, both of which are high in carbohydrates. Many commercial rubs also contain sugar, contributing to the carb count. If you’re following a low-carb diet, you could experiment with sugar-free sweeteners and rubs, but the classic burnt end experience will be altered.
A good bark comes from a combination of factors: an effective rub, sufficient smoke, and proper drying of the meat’s surface. Ensure your pork belly cubes are tossed well with the rub. The initial low-temperature smoke helps set the bark. Also, ensure there’s good airflow around the cubes in the smoker.
For optimal tenderness, pork belly burnt ends are considered done when they reach an internal temperature between 200°F (93°C) and 205°F (96°C). At this temperature, the collagen and fat have rendered sufficiently, creating that desirable melt-in-your-mouth texture. Always use an instant-read thermometer to verify.
Visual Step-by-Step Process for Smoked Pork Belly Burnt Ends
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Smoked Pork Belly Burnt Ends
Sweet, spicy, and melt-in-your-mouth tender, Smoked Pork Belly Burnt Ends are oh-so tasty and addictive!
Equipment
- Traeger pellet grill or similar smoker
- Disposable foil pans
- Digital meat thermometer
- Sharp knife
- Large mixing bowl
Ingredients
- 4 pounds pork belly (skin removed)
- 1/4 cup your favorite pork rub
- 2 tablespoons cooking oil (e.g., olive oil)
- 1/4 cup honey
- 1/4 cup your favorite BBQ sauce
- Applewood pellets (for smoking)
Instructions
- Preheat Smoker: Fire up your Traeger or pellet smoker and set the temperature to 180°F (82°C) to get a good smoke flavor into the pork.
- Prepare Pork Belly: Cut the skinless pork belly into 1.5 to 2-inch cubes. Do not trim the fat, as it’s crucial for flavor and tenderness.
- Season: Toss the pork belly cubes with 2 tablespoons of cooking oil, then generously coat them with your chosen pork rub.
- Arrange: Arrange the seasoned pork belly cubes in a single layer in one or two disposable foil pans to avoid overcrowding.
- First Smoke Phase: Smoke the pork belly at 180°F (82°C) for 30 minutes. Then, cover the pan(s) tightly with aluminum foil and increase the smoker temperature to 275°F (135°C). Smoke for about 2 hours, or until the internal temperature reaches 165°F (74°C).
- Glaze: Remove the foil, add the BBQ sauce and honey to the pan, and mix well to coat all the cubes.
- Second Smoke Phase & Caramelization: Return the uncovered pan(s) to the smoker, reducing the temperature to 225°F (107°C). Smoke for another 60-90 minutes, or until the internal temperature reaches 200-205°F (93-96°C). For the last 10-15 minutes, ensure the pan is uncovered to allow the sauce to thicken and caramelize, stirring occasionally to prevent burning.
- Rest & Serve: Remove from the smoker and let rest for 10-15 minutes before serving. Enjoy your delicious homemade pork belly burnt ends!
Notes
Chef Jenn’s Tips:
- Build flavor in layers: start with an assertive rub for a good kick!
- Don’t cut the pork belly too small; larger cubes retain moisture better.
- Toss the pork cubes 2-3 times during smoking for even cooking and bark development.
- Disposable foil pans are highly recommended for easy cleanup due to rendered fat and sticky glaze.
- Keep an eye on the honey glaze during the final smoking stage, as sugar can burn. Stirring frequently helps prevent this.
Nutrition Information
Serving: 1 cup |
Calories: 1276 kcal |
Carbohydrates: 17g |
Protein: 22g |
Fat: 124g |
Saturated Fat: 45g |
Polyunsaturated Fat: 13g |
Monounsaturated Fat: 59g |
Cholesterol: 163mg |
Sodium: 167mg |
Potassium: 496mg |
Fiber: 1g |
Sugar: 12g |
Vitamin A: 237IU |
Vitamin C: 2mg |
Calcium: 89mg |
Iron: 4mg
A Note on Nutritional Information: Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
Want More Easy Smoker Recipes?
If you loved making these pork belly burnt ends, you’re in for a treat with more fantastic smoked dishes:
- Sous Vide Sausage: For incredibly tender and flavorful sausages.
- Smoked Tri Tip: A lean cut that takes on smoke beautifully.
- Smoked Brussels Sprouts with Bacon: A savory side dish that will convert even sprout-haters.
- Smoked Salsa: Elevate your taco night with a smoky twist on a classic condiment.