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Posted in: Pork
Prep Time:
15 Minutes
Serves:
4 to 6
Grill time:
4 Hours, 45 Minutes

Pork Belly Burnt Ends

Smoky Morsels of Saucy Meat

Posted on by Andrea Alden
Pork Belly Burnt Ends
Serves 4 to 6
Prep Time:
Grill time: 4 Hours, 45 Minutes

You know what burnt ends are. I have yet to make them (they’re on the list I swear!) However I happened to have a butt load – this is an actual unit of measurement – of pork belly waiting for me to turn it into something incredibly delicious. These Pork Belly Burnt Ends are so incredible; I am seriously salivating while I type this! Crispy, smoky, tender, flavorful, saucy, there is literally nothing these morsels of meat are not.

Slice the pork into 1-inch cubes
Slice the pork into 1-inch cubes
Season each cube
Season each cube
I used BBQ Wiesel, but use your favorite
I used BBQ Wiesel, but use your favorite

Pork Belly Burnt Ends

Serves: 4 to 6       Total Time: 5 Hours

Ingredients

  • 4 lbs. (at least) pork belly, cut into 1-inch cubes 
  • ¼ cup of your favorite BBQ rub 
  •  wire rack that fits inside the grill/smoker
  • 1 bag of apple or maple wood chips (or both) 
  • 1 cup of your favorite BBQ sauce
  • 2 tbsp. butter 
  • 2 tbsp. honey 
  • 2 tbsp. brown sugar

Directions

Step 1
Slice your pork belly into cubes no smaller than 1-inch, but not much bigger either. Coat each cube with your favorite BBQ rub. I used some pork seasoning from the world champion BBQ Wiesel Grill Team from Germany, but you can try one of our homemade rubs, or use your favorite.
Step 2
Use a charcoal chimney starter to light a full load of charcoal. Once it’s ready, preheat your smoker to 230°F by spreading the coals out in a single layer on one side of the smoker’s charcoal tray. If you are using a kettle grill, make sure that there is some space between the heat source and the pork belly.
Step 3
Place the pork belly onto a wire rack. This is so that the small chunks of pork belly don’t fall through the grids. Lay the pork belly out in a single layer with a little space between each chunk. Add the wood chips to the lit coals and smoke for 2 hours or until the pork belly has a lovely bark and deep red-ish color. You will need to add wood chips periodically, but shouldn’t need to add more charcoal.
Step 4
Once smoked sufficiently, transfer the pork belly chunks to a foil pan or baking pan. Add the BBQ sauce, butter, honey, and brown sugar. Cover the top with foil and return to the smoker for another hour to hour and a half, until the internal temperature of the pork belly chunks has reached 200°F.
Step 5
Uncover and cook for another 10 to 15 minutes, until the sauce thickens to a sweet and sticky consistency.
Step 6
Serve the pork belly burnt ends as a little nibbly appetizer at parties, nestled in thick and pillowy flatbreads, or as a side to a large and luscious salad.
Use a wire rack
Use a wire rack
Smoke for a couple hours
Smoke for a couple hours
Serve steeped in sauce
Serve steeped in sauce
look at that gorgeous glaze
look at that gorgeous glaze
Can you smell that?!
Can you smell that?!
Take a bite!
Take a bite!

You can use your gas grill to make this delicious BBQ recipe by using the Napoleon Stainless Steel Smoker Tube placed over a single lit burner. Place a baking sheet on the sear plates under the seasoned pork belly chunks. Use indirect heat, and remember to use a wire rack to ensure that the pork belly doesn’t fall through the cooking grids.

You guys! These Pork Belly Burnt Ends are so yuuuummmmmyyyy!!! Skip chocolate, you could have a few of these and feel so much better about just about anything! If you are a fan of burnt ends, you will definitely fall in love with Pork Belly Burnt Ends. What is your favorite use for the belly?

Happy Grilling!




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