These Smoked Pork Belly Burnt Ends are a melt-in-your-mouth BBQ favorite, rich with smoky flavor and caramelized edges. They’re an easier alternative to brisket burnt ends and work beautifully on a Traeger or any pellet smoker.
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Pork Belly Burnt Ends are a delicious twist on classic burnt ends recipes. The pork belly is rubbed with a smoky dry rub, smoked low and slow, then finished in a sweet, sticky BBQ sauce until tender and caramelized. The process is straightforward: season, smoke, sauce, and finish—yielding bite-sized pieces that are tender, juicy, and packed with flavor.
Why You’ll Love This Recipe
- These burnt ends are intensely flavorful thanks to the high marbling in pork belly, similar to bacon.
- They’re bite-sized, making them perfect finger food—tender, juicy, and easy to share.
- The method is simple: a quick rub, a couple hours of smoking, then a saucy finish. Great for home smokers and beginners alike.
Ingredients for Pork Belly Burnt Ends
- Pork rub – a smoky dry rub works best; use your favorite blend.
- Pork belly – the star ingredient. If unavailable, pork shoulder can be used as a substitute, though results will differ slightly.
- BBQ sauce – use your preferred brand or a homemade sauce for best results.
- Honey – adds sweetness and helps the sauce glaze.
- Brown sugar – encourages caramelization during the finish.
- Butter – enriches the sauce and adds a silky texture.
How to Make Pork Belly Burnt Ends
- Trim any excess skin and overly thick hard fat from the pork belly. Cut into 1½–2 inch cubes and place in a large bowl.
- Coat the cubes evenly with the dry rub, making sure each piece is well seasoned.
- Arrange the cubes on a wire rack or directly on smoker grates and smoke at 250°F for about 2 hours, until they develop color and a modest bark.
- Combine BBQ sauce, honey, and brown sugar in a small bowl and stir until smooth.
- Transfer the smoked cubes into a foil pan and toss with the sauce to coat evenly. Place small slabs of butter on top.
- Cover the pan tightly with foil and return it to the smoker for about 90 minutes, or until the meat reaches roughly 200°F internal temperature and is tender.
- Remove the foil and place the pan back in the smoker for another 15–30 minutes with the lid closed to let the sauce thicken and the edges crisp slightly. Serve hot.
Pro Tips
- Use a baking sheet with a rack to transport the pork easily to and from the smoker and for simple cleanup.
- Keep the smoker closed as much as possible to maintain steady temperature and smoke exposure for better bark and smoke flavor.
Storage and Reheating
Fridge: Store leftovers in an airtight container for 3–4 days.
Freezer: Place in a freezer-safe airtight container for up to three months. Thaw overnight in the refrigerator before reheating.
To reheat, spread the burnt ends on a baking sheet and warm in a 350°F oven until heated through, or return them to the smoker for a short period to refresh the smoke and texture.
What kind of pellets should I use for Pork Belly Burnt Ends?
Cherry pellets are an excellent choice for their mild, fruity smoke that pairs well with pork belly. Hickory, pecan, maple, or a balanced competition blend are also great options depending on your preferred smoke intensity.
With crisped edges, a sticky-sweet glaze, and rich pork flavor, these burnt ends are an irresistible appetizer or party mainstay. They rehearse well and are a guaranteed crowd-pleaser.
Smoked Pork Belly Burnt Ends
Equipment
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Smoker
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Wood pellets
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Measuring cups and spoons
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Mixing bowls
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Cutting board
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Sharp knife
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Disposable foil pan
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Aluminum foil
Ingredients
- 1 cup Pork rub
- 8–10 pounds Pork belly sliced into cubes
BBQ Sauce
- 1 cup BBQ sauce
- 2 Tablespoons Honey
- 1 Tablespoon Brown sugar
- 4 Tablespoons Butter
Instructions
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Preheat your smoker to 250°F according to the manufacturer’s directions.
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Trim excess skin and hard fat from the pork belly. Cut into 1½–2 inch cubes and place in a large bowl.
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Add dry rub to the pork and toss until pieces are well coated. Place cubes on a wire rack or directly on smoker grates.
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Close the smoker and smoke for 2 hours, until the cubes take on a deeper color and a modest bark forms.
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Mix BBQ sauce, honey, and brown sugar in a small bowl until combined.
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Remove the cubes from the smoker, place them in a foil pan, and toss with the sauce. Top with slabs of butter, cover with foil, and return to the smoker.
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Cook for about 90 minutes more, until tender and about 200°F internal. Remove foil, then smoke another 15–30 minutes to thicken the glaze and crisp edges. Serve warm.
Nutrition Information
, Carbohydrates: 16 g
, Protein: 18 g
, Fat: 99 g
Nutrition estimates are calculated automatically and can vary. For exact details, use a nutrition calculator or consult a nutrition professional.
How To Serve Pork Belly Burnt Ends
Pork belly burnt ends are delicious on their own, but they shine as part of a larger spread. Serve with tortilla chips and a fresh salsa, or pair with other smoky appetizers like bacon-wrapped jalapeño poppers or teriyaki smoked steak bites. Classic sides such as coleslaw and potato salad complement the richness well.
Finish a meal with a simple crowd-pleasing dessert like a smoked peach dump cake served with ice cream or whipped cream for a satisfying contrast to the savory starters.
More Great Appetizer Recipes
- Saucy bites like BBQ little smokies wrapped in bacon are always a hit.
- Smoked pig shots filled with bacon, sausage, and cream cheese disappear fast at any party.
- Bacon-wrapped grilled Brussels sprouts are a tasty vegetable-forward option that guests love.
- For a budget-friendly twist, try Spam burnt ends for easy, flavorful party bites.