Pork Belly Burnt Ends are the ultimate bite-sized BBQ indulgence—crispy on the outside, melt-in-your-mouth tender on the inside, and coated in a sticky, smoky glaze. Inspired by classic brisket burnt ends, this version swaps in rich, fatty pork belly for an irresistibly flavorful twist.

These pork bites are caramelized with a sweet and savory sauce, perfect for backyard cookouts or game day. They are BBQ perfection in every bite!

Helpful Tips

Cut the pork belly into even cubes – Aim for 1.5-inch pieces to ensure even cooking. Smaller pieces can dry out, while larger ones take longer to become tender.
Use a two-step cooking process – Smoke the pork belly cubes on the grill until they develop a rich mahogany color, then transfer them to a grill safe pan with the sauce until tender and caramelized.
Finish with a glaze – Let them rest for a few minutes after cooking to allow the juices to redistribute. This will make each bite juicy and delicious.

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Pork Belly Burnt Ends

Pork Belly Burnt Ends are the ultimate bite-sized BBQ indulgence—crispy on the outside, melt-in-your-mouth tender on the inside, and coated in a sticky, smoky glaze.

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Prep Time 10

Cook Time 3

Total Time 3 10

Course Appetizer

Cuisine American

Servings Servings

Calories 685 kcal

Ingredients

3 pounds pork belly skin removed and cut into 2-inch cubes
1/4 cup your favorite BBQ rub
1/4 cup brown sugar
1/4 cup honey
1/2 cup BBQ sauce
4 tablespoons butter
2 tablespoons apple cider vinegar
1 tablespoon hot sauce optional
Salt and pepper to taste

Instructions

Preheat your grill to 275°F (135°C) for indirect cooking.
Season the pork belly cubes with the BBQ rub, ensuring they are evenly coated. Sprinkle with salt and pepper to taste.
Place the seasoned pork belly cubes on the grill over indirect heat, and close the lid. Let them smoke for 2-3 hours, or until they develop a rich, mahogany color and are beginning to render their fat.
In a saucepan, combine the brown sugar, honey, BBQ sauce, butter, apple cider vinegar, and hot sauce (if using). Heat the mixture over medium heat, stirring occasionally, until the sugar is dissolved and the sauce is well combined.
Carefully transfer the smoked pork belly cubes to a disposable aluminum pan or a grill-safe pan. Pour the sauce over the pork belly cubes, ensuring they are evenly coated.
Increase the grill temperature to 325°F (160°C) and place the pan of pork belly cubes back on the grill over indirect heat. Close the lid and let them cook for an additional 1-2 hours, or until the pork belly is tender and caramelized, stirring occasionally.
Once the pork belly cubes are tender and caramelized, remove them from the grill and let them rest for a few minutes.

Notes

Look for a piece of pork belly with a good balance of meat and fat. This ensures your burnt ends will be juicy and flavorful.
Patience is key. Cook the pork belly slowly at a low temperature to achieve that perfect melt-in-your-mouth texture.
Allow the burnt ends to rest for a few minutes after cooking. This helps the juices redistribute, making each bite even more succulent.
Dry rub adds so much flavor. Try this dry rub for pork or this all-purpose dry rub.

Nutrition

Calories: 685kcalCarbohydrates: 16gProtein: 11gFat: 64gSaturated Fat: 24gPolyunsaturated Fat: 7gMonounsaturated Fat: 29gTrans Fat: 0.2gCholesterol: 92mgSodium: 220mgPotassium: 262mgFiber: 0.3gSugar: 14gVitamin A: 195IUVitamin C: 1mgCalcium: 30mgIron: 1mg

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