Pork Belly Burnt Ends Recipe

Prep Time: 15

Cook Time: 6 30

Total Time: 6 45

Servings: servings

Course: Appetizer

Cuisine: American

Method: Smoker

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!

Prep Smoker: Preheat smoker to 225℉.
Prep Pork Belly: Place 4 pounds pork belly cubes on a large plate or in a large bowl. Drizzle with 2-3 tablespoons worcestershire sauce and toss to lightly coat (use more if needed). Repeat with 2-3 tablespoons yellow mustard and then 3 tablespoons pork dry rub.
First Smoke: 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).
Second Smoke: Move pork belly to an aluminum tray and add 1 ¼ cups bbq sauce, ¼ cup butter, ¼ cup brown sugar and 1 teaspoon 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℉. Uncover and increase temperature to 300℉ for 15-30 minutes.
Rest + Serve: Remove from smoker and let rest 10 minutes. Toss to ensure they are coated again and then serve.

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!
Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
Pellets: I used mesquite, but any kind will work!

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