Melt-in-Your-Mouth Pork Belly Burnt Ends Recipe
A decadent, slow-smoked and braised pork belly recipe that produces sticky, caramelized bite-sized burnt ends with a crisp, lacquered exterior and tender, melt-in-your-mouth interior — perfect for sliders, appetizers, or a show-stopping main. Ready with simple prep, bold BBQ flavors, and make-ahead convenience.
Ingredients
- 4 –5 lb 1.8–2.3 kg pork belly, skin removed
- 3 tbsp brown sugar light or dark
- 2 tbsp kosher salt
- 1 tbsp smoked paprika
- 1 tbsp coarse black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp ground mustard optional
- 1 tsp chili powder optional
- 1 cup barbecue sauce thick, good-quality
- ½ cup apple cider vinegar
- ½ cup brown sugar for glaze
- 4 tbsp unsalted butter
- 2 tbsp honey or maple syrup
- 2 tbsp Worcestershire sauce
- 1 tsp hot sauce optional
- Spritz: 1 cup apple juice + ¼ cup apple cider vinegar optional, for smoking
- Neutral oil for rubbing grapeseed or canola
Instructions
- Trim & cube: Pat pork belly dry. Trim any excessively thick fat. Cut into roughly 1.5–2” cubes (uniform size for even cooking).
- Make the rub: In a bowl combine 3 tbsp brown sugar, 2 tbsp kosher salt, 1 tbsp smoked paprika, 1 tbsp black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp ground mustard, 1 tsp chili powder. Mix well.
- Season: Lightly brush cubes with a little neutral oil so the rub sticks. Generously coat each cube in the rub. Let sit 15–30 minutes (or refrigerate covered up to overnight).
- Preheat smoker/grill: Bring smoker or grill (indirect) to 225–250°F (107–121°C). Use apple or cherry wood for a sweet smoke; add pecan or hickory if you like deeper smoke. Place a pan of liquid (water or apple juice) in the smoker to help humidity.
- Smoke, stage 1: Place cubes on a rack with space between pieces. Smoke until deep mahogany bark forms and internal temp ~165°F (about 1.5–2.5 hours). Optional: spritz with apple juice + apple cider vinegar every 45–60 minutes.
- Prepare glaze: In a saucepan over low heat combine 1 cup barbecue sauce, ½ cup apple cider vinegar, ½ cup brown sugar, 4 tbsp butter, 2 tbsp honey/maple, 2 tbsp Worcestershire, and 1 tsp hot sauce (if using). Warm to dissolve sugar and marry flavors; do not aggressively boil.
- Braise for tenderness: Transfer smoked cubes to a heavy foil pan. Pour enough glaze to coat and partially submerge the cubes (about 1–1½ cups). Cover tightly and return to smoker at 275°F (135°C). Braise 45–90 minutes, until internal temp reaches 195–205°F and cubes are fork-tender.
- Caramelize finish: Remove foil, stir to coat. Return pan uncovered to smoker or oven at 300°F (149°C) for 20–40 minutes, until glaze reduces and becomes sticky and caramelized. For extra crust, increase heat to 350°F for the last 8–12 minutes while watching closely.
- Rest & serve: Let rest 5–10 minutes. Serve warm on a platter with extra glaze on the side, or build sliders, tacos, or serve over mashed potatoes.
Notes
- Key technique: The braise (covered, in glaze) to 195–205°F is essential for the “melt-in-your-mouth” texture — don’t rush it.
- Wood choice: Fruit woods (apple/cherry) give a sweet, balanced smoke. Hickory or oak add boldness — use sparingly to avoid overpowering.
- Sugar caution: Sugar in the glaze caramelizes quickly — lower the final finishing temperature if it browns too fast.
- Make-ahead: Fully cook through the braise stage, cool, then refrigerate in its sauce up to 24 hours. Reheat gently in oven at 300°F and finish uncovered to re-caramelize.
- Storage: Refrigerate leftovers up to 4 days in airtight container; freeze up to 3 months (best vacuum sealed). Reheat slowly with a splash of apple juice or extra glaze.
- Variations: Korean (gochujang + sesame), Honey-Bourbon (add bourbon + honey), Maple-Dijon, Coffee-Chili (espresso in rub).
- Dietary note: Pork belly is high in fat and calories — portion accordingly. To reduce richness, trim more fat before cooking and serve with acidic sides (slaw, pickles).