Description
Pork Belly Burnt Ends – a delicious and easy pork belly burnt ends recipe that is perfect for game day, 4th of July or any get-together!
Ingredients
Scale
- 4 lbs pork belly, cut into 1 inch chunks
- 2–3 tablespoons worcestershire sauce
- 2–3 tablespoons yellow mustard
- 3 tablespoons pork dry rub*
- 1 1/4 cup bbq sauce**
- 1/4 cup butter
- 1/4 cup brown sugar
- 1 teaspoon apple cider vinegar
Instructions
- Preheat smoker to 225 degrees F.
- Place pork belly cubes on a large plate or in a large bowl. Drizzle with worcestershire and toss to lightly coat (use more if needed). Repeat with yellow mustard and then the dry rub.
- Prepare a foil-lined baking sheet with a wire rack on top. Place prepared pork belly on top.
- Place baking sheet on the smoker for 3-4 hours (tossing halfway).
- Move pork belly to an aluminum tray and add bbq sauce, butter, brown sugar and apple cider vinegar. Toss to combine and cover with foil. Place back on smoker and let cook another 1-2 hours or until the internal temp reaches 200-205 degrees F. Uncover and increase temperature to 300 for 15-30 minutes.
- Remove from smoker and let rest 10 minutes. Toss to ensure they are coated again and then serve.
Notes
- Cut in Half: this recipe makes enough for a crowd, so feel free to cut everything in half – cook times should stay about the same – feel free to add more bbq sauce, as desired!
- *Pork Dry Rub: I love using this pork shoulder dry rub we have on the site, but you can definitely use another pork dry rub if you want.
- **BBQ Sauce: I would recommend a smokey bbq sauce of your choice – we do have a homemade bbq sauce on the site if you want to try that!
- Serving: feel free to serve as-is, on a sandwich or in tacos!
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
- Pellets: I used mesquite, but any kind will work!