Print Recipe
 Smoked Pork Belly Burnt Ends
A pork version of burnt ends. Inspired by the magical and delish beef burnt end, this pork version is super tender, full of flavor and so easy to make.
Course Appetizers
Prep Time 15 Minutes
Cook Time 5 Hours
Servings
20 Pieces
Ingredients
  • For the Pork Belly Burnt Ends:
  • 5 lbs pork belly sliced into cubes
  • 3 tbsp extra virgin olive oil EVOO
  • 1 cup dry rub see notes for our favorite
  • For the Sauce:
  • 1 cup favorite BBQ sauce we Golden Toad Purple Bottle
  • 3 tblsp unsalted butter
  • 2 tblsp honey
Course Appetizers
Prep Time 15 Minutes
Cook Time 5 Hours
Servings
20 Pieces
Ingredients
  • For the Pork Belly Burnt Ends:
  • 5 lbs pork belly sliced into cubes
  • 3 tbsp extra virgin olive oil EVOO
  • 1 cup dry rub see notes for our favorite
  • For the Sauce:
  • 1 cup favorite BBQ sauce we Golden Toad Purple Bottle
  • 3 tblsp unsalted butter
  • 2 tblsp honey
Instructions
  1. Preheat smoker to 225 – 250 degrees using fruitwood (we used apple)
  2. Trim excess skin and fat off the pork belly and slice into 2-inch cubes and place into a large bowl.
  3. Add EVOO and dry rub liberally and then place cubes onto a wire rack or directly on the smoker.
  4. Smoke uncovered for three hours. Look for a darker red color and a modest bark develop.
  5. Remove the pork belly cubes from the smoker and place into a foil pan and then add your BBQ sauce, butter, and honey, and stir.
  6. Next cover the pan with aluminum foil and place back on the smoker.
  7. Cook for an additional 90 minutes or until the internal temperature (IT) is roughly 200 – 203 degrees Fahrenheit.
  8. Remove the foil, close the lid to the smoker, and smoke for another 15 minutes to let the sauce thicken up.
  9. Remove from smoker and serve.