Pork Belly Burnt Ends

There’s nothing like the flavor of caramelized meat, and these Pork Belly Burnt Ends are practically candy! Full of flavor, a touch of sweetness, and a bit of spice make this smoked pork recipe a winner! Dust off that smoker and make something delicious today!

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These Pork Belly Burnt Ends are out of this world! First, you’ve got big porky flavor and melty-fat that’s bathed each nugget in fatty, flavorful goodness. Then, you’ve got a spicy rub that lovingly coats each biter. Follow that with a sweet glaze and caramelized edges, and wow, you’re in flavor heaven! The best part is that you can make this smoked pork recipe easily at home on your Traeger.

What You Need To Make Smoked Pork Belly Burnt Ends

• Traeger or other smoker
• Applewood pellets – see my notes below
• Disposable foil pans – buy a stack of these if you do much smoking
• Pork belly cubes – Cut the pork belly into even cubes so they cook at the same rate. Look for pork belly with a good balance of meat and fat (see my notes below).
• Cooking oil – Use a neutral oil such as canola or vegetable oil to help the seasoning stick.
• The Best Pork Rub – I use my Best Pork Rub, but any balanced sweet-and-smoky pork rub will work.
• Barbecue sauce – Use your favorite barbecue sauce; a thicker sauce works best for glazing the burnt ends.
• Honey or maple syrup – I like adding a little honey for sticky sweetness, but maple syrup works nicely too.

What Kind Of Pellets Do You Use To Smoke Pork?

Pellet flavor and brand are very much a personal choice. However, pork and applewood go hand-in-hand. Applewood pellets have a mild, sweeter flavor which pairs perfectly with the pork.

However, this is not a super-long smoke, so you can really get away with any flavor of pellet.

How To Buy Pork Belly

Only until fairly recently, pork belly used to be a specialty product that you’d have to order from a butcher. Today, however, it is available in most large supermarkets and also in Costco. Pork belly can be sold several ways, and you’ll need about 4 pounds of pork belly:

• a full slab with the skin layer on – this is perfect for cracklings and other recipes, but you want skin-off for this smoked pork belly recipe
• whole pork belly with the skin off – this is fine for this recipe
• skinless pork belly that’s pre-sliced – usually in 1.5-2 inch thick slices – this is fine for this recipe

Whichever you pick, make sure it is raw pork belly – not already smoked or brined.

How To Make Pork Belly Burnt Ends

For a full list of ingredients and instructions, scroll down to the recipe card below the step-by-step images.

Start by firing up your Traeger pellet grill and set it to 180 F. This lower temperature helps build a deeper smoky flavor in the pork belly.

If your pork belly still has the skin on, remove it first. You can also ask your butcher to remove it for you to save time.

Cut the pork belly into 1½ to 2 inch cubes. Do not trim off the fat. That fat renders during cooking and gives the burnt ends their rich flavor.

Place the cubes in a large bowl and toss them with the cooking oil. Then sprinkle on the rub and toss again until the pork belly pieces are evenly coated. I like using a large mixing bowl here so everything coats evenly without spilling.

Arrange the pork belly cubes in a foil pan. If the cubes stack more than two layers deep, divide them into two pans so they cook evenly.

Smoke the pork belly at 180 F for 30 minutes. Then cover the pan with foil, increase the heat to 275 F, and continue smoking for about 2 hours or until the cubes reach an internal temperature of 165 F. I like using an instant-read thermometer here to check the temperature accurately.

Add your favorite barbecue sauce and the honey to the pan and gently mix so the pork belly cubes are coated.

Return the pan to the smoker and reduce the heat to 225 F. Smoke for about another 60 minutes or until the internal temperature reaches 200 to 205 F. Remove the foil during the last 10 to 15 minutes so the sauce can thicken and glaze the pork.

Serve hot and dig in.

Chef Jenn’s Tips

• Pork belly burnt ends are all about flavor, but you need to build that flavor in layers! Start with an assertive rub that’s got a bit of a kick to it!
• Don’t cut the pork belly too small! Even with all that fat, they can dry out.
• Toss the pork cubes 2-3 times during the cooking process to ensure even cooking.
• Traeger pork belly burnt ends are going to mess up your cooking dish! Use disposable foil pans for this recipe – you’ll thank me later.
• Honey can burn! Keep an eye on the burnt ends during the last phase of smoking to ensure they don’t burn. Stirring often will help prevent this.

What To Serve With This Pork Belly Burnt Ends Recipe

Pork belly burnt ends Traeger style goes so well with so many other dishes, including Smoked Mac and Cheese, Smoked Asparagus, and for dessert, try this Blueberry Grunt. A lovely, creamy coleslaw would also pair nicely with this dish of pork burnt ends, or cut the richness with a terrific Thai cucumber salad or lighten things up with this vegetarian salad. Save the leftovers to serve along with this arrabiata pasta!

Frequently Asked Questions