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Savory Smoked Pork Belly Burnt Ends Recipe with Sweet BBQ Glaze

savory smoked pork belly burnt ends - featured image
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This recipe features smoky, tender pork belly burnt ends coated in a sweet BBQ glaze, perfect for gatherings or a comforting weeknight meal. The pork belly is smoked low and slow, then glazed and caramelized for irresistible flavor and texture.

Ingredients

Scale
  • 3 pounds pork belly, skin removed, trimmed and cut into 1-inch cubes
  • 1/4 cup brown sugar (50 g)
  • 2 tablespoons smoked paprika (15 g)
  • 1 teaspoon garlic powder (3 g)
  • 1 teaspoon onion powder (3 g)
  • 1 tablespoon kosher salt (18 g)
  • 1 teaspoon freshly ground black pepper (2 g)
  • 1 teaspoon chili powder (2 g), optional
  • 2 tablespoons olive oil (30 ml)
  • 1/4 cup apple cider vinegar (60 ml)
  • 1/4 cup honey or maple syrup (85 g)
  • 1 cup BBQ sauce (240 ml), thick and slightly sweet
  • 1 tablespoon Worcestershire sauce (15 ml)
  • 2 tablespoons butter, melted (28 g)

Instructions

  1. Remove the skin from the pork belly if attached. Trim excess thick fat and cut into 1-inch cubes.
  2. In a mixing bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and chili powder. Stir well.
  3. Place pork belly cubes in a large bowl and drizzle with olive oil. Toss to coat.
  4. Sprinkle the dry rub over the pork belly cubes and toss gently until evenly coated.
  5. Preheat smoker or grill for indirect heat at 225°F (107°C). Add wood chips or pellets (applewood or hickory recommended).
  6. Arrange pork belly cubes on smoker grate in a single layer with space between pieces. Smoke for about 2 hours until dark bark forms and internal temperature reaches 165°F (74°C).
  7. While smoking, whisk together BBQ sauce, apple cider vinegar, honey or maple syrup, Worcestershire sauce, and melted butter to make the sweet BBQ glaze.
  8. Transfer pork belly cubes to a foil pan or wrap tightly in foil. Pour glaze over meat and toss gently to coat. Seal foil or cover pan.
  9. Return glazed pork belly to smoker and cook for another 1 hour at 225°F (107°C) to set glaze and tenderize meat.
  10. Unwrap foil and place pork belly cubes back on smoker grate uncovered for 15-20 minutes to caramelize glaze and form sticky crust. Watch carefully to avoid burning.
  11. Remove burnt ends from smoker and let rest for 5-10 minutes before serving.

Notes

Maintain smoker temperature at 225°F for best results. Use applewood or hickory for mild, sweet smoke. Remove pork skin for better smoke penetration and fat rendering. Use a thermometer to ensure internal temperature reaches 165°F. Spritz with apple juice or cider vinegar if pork dries out during smoking. For oven method, bake at 275°F for 2 hours, then glaze and bake uncovered at 400°F for 30 minutes.

Nutrition

Keywords: pork belly, burnt ends, smoked pork, BBQ glaze, sweet BBQ, smoked meat, barbecue, pork recipe, comfort food

Find it online: https://avabake.com/savory-smoked-pork-belly-burnt-ends-recipe-with-sweet-bbq-glaze-easy-and-perfect/