Pork Belly Burnt Ends

These delicious smoked Pork Belly Burnt Ends will get you juicy, crispy and flavorful perfection! Whether you are using a pellet smoker, electric smoker, charcoal smoker or gas smoker, dry seasoning rub or brine, you have a perfect smoked pork loin roast in no time! Traeger, Pit Boss, Ninja Woodfire Grill, Weber, Green Egg and More!

Course dinner, lunch

Cuisine American

Prep Time 10

Cook Time 2

Cook time will vary. 30

Total Time 2 40

Servings servings

Calories 748kcal

Author Aubrey

Cost $15

Equipment

1 smoker Traeger, Pit Boss, Weber,Masterbuilt, Camp Chef, Yoder, Green Mountain Grills, Big Green Egg, KamadoJoe, Dyna-Glo, Char-Broil, Bradley, Louisiana Grills, Char-Griller, OklahomaJoe's, Ninja Woodfire Grill, Recteq and Primo.
1 Meat Thermometer

Ingredients

2 pounds pork belly (cut into 1 inch cubes)
3 tablespoons barbeque seasoning
4 tablespoons butter (cut into ¼ inch slices)
½ cup Sweet Baby Rays Sweet N Spicy Barbecue Sauce
½ cup Japanese Barbecue Sauce (Bachan's, Original Flavor)
¼ cup honey

Instructions

Trim pork belly if necessary. Pre-cut will be already trimmed and ready to go.
Preheat your smoker to 275° Fahrenheit (for Ninja Woodfire Grill, use smoker setting).
Evenly season pork belly with barbeque seasoning. Allow to rest 30 minutes for seasonings to penetrate.
Place the pork belly pieces in the smoker (leave space in between each piece) and smoke for approximately 1 hour.
Remove the pork belly burnt ends and place in a medium bowl.
Drizzle with barbeque sauce and honey and mix.
Make a double layer foil pouch (shape it like a bowl). Move pork belly burnt ends into pouch.
Place butter slices on top of pork belly burnt ends and close foil pouch.
Place the foil pouch with pork belly burnt ends in the smoker and smoke for another 1 hour.
FDA recommends internal temperature for pork of 145°F. Use a meat thermometer to accurately measure the internal temperature.
Remove foil pouch, transfer to a bowl, mix and enjoy your delicious smoked pork belly burnt ends.

Notes

Types of Smokers: This recipe works for all brands and types of smokers including Traeger, Pit Boss, Weber, Masterbuilt, Ninja Woodfire Grill, Camp Chef, Yoder, Green Mountain Grills, Big Green Egg, Kamado Joe, Dyna-Glo, Char-Broil, Bradley, Louisiana Grills, Char-Griller, Oklahoma Joe's, Recteq and Primo.

Smoked Pork Belly Burnt Ends Cooking Temperature: FDA recommendation for cooking pork is an internal temperature of 145° F (63° C). I recommend using a thermometer that measures the internal temperature of the meat as well as the internal temperature of the smoker

Whole Pork Belly vs Pre-Cut: You can buy a whole pork belly or buy pork belly pre-cut. Costco sells pre-cut pork belly which works really well for this recipe.

Homemade Barbeque Seasoning:

½ cup brown sugar
½ cup smoked or red paprika
1 tablespoon chili powder
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon salt
1 tablespoon ground black pepper
1 teaspoon cayenne pepper (optional)

Barbeque Sauce Recommendations: We highly recommend a 50/50 combination of Sweet Baby Rays Sweet N' Spicy Barbeque Sauce and Japanese Barbecue Sauce (Bachan's, Original Flavor). However, you can choose any BBQ sauce that you prefer (before you add the honey, test the flavor personal sweetness preference).

Nutrition