Pork Belly Burnt Ends

Few things in barbecue get the same crowd-pleasing reaction as pork belly burnt ends. Tender, juicy cubes of pork belly are smoked low and slow, caramelized in sauce, and transformed into sweet, sticky bites of pure heaven. These little nuggets are often called “meat candy”—and for good reason.

If you’re looking for a dish that will wow your guests, this is it. Let’s dive into the recipe.

Ingredients

• 5 lbs pork belly, skin removed, cut into 1 ½-inch cubes

• Cluck Dust (to taste)
  

• 1 bottle BBQ sauce (sweet or spicy, depending on your preference- I used Blue's Hog)

• ½ stick unsalted butter, cut into cubes (optional)

Optional for extra shine: 2 tbsp apple juice or cola

Instructions

1. Prep the Pork Belly

• Trim excess fat if needed, leaving a good fat cap for flavor.

• Cut into 1 ½-inch cubes and place in a large mixing bowl.

• Coat lightly with yellow mustard (this helps the rub stick).

• Generously season all sides with your BBQ rub.

2. Smoke the Pork Belly

• Preheat your smoker to 250°F

• Arrange the pork belly cubes on a wire rack or directly on the smoker grates, fat side up if uneven.

• Smoke uncovered for 2.5–3 hours, until a nice mahogany bark forms. Internal temp should be around 165°F.

3. Braise & Tenderize

• Transfer cubes into a disposable aluminum pan.

• Add butter cubes evenly over the meat.

• Cover the pan tightly with foil and return to the smoker.

• Cook another 1.5–2 hours, until the pork belly is tender (probe should slide in like butter). Internal temp will usually be around 200°F.

4. Glaze & Finish

• Drain off excess liquid from the pan.

• Pour BBQ sauce over the cubes, tossing gently to coat.

• Place the pan back on the smoker, uncovered, for 20–30 minutes to let the sauce set and caramelize.

5. Serve

• Remove from the smoker and let rest for 10 minutes.

• Serve hot as an appetizer, tailgate snack, or pile high on a bun with slaw.

Tips for Perfection

• Don’t rush the cook. Pork belly needs time for fat to render and collagen to break down.

• Experiment with flavor. Try drizzling hot honey, adding a splash of bourbon, or finishing with a sprinkle of flaky salt.

• Batch cooking. Make extra—these disappear fast!