Pork Belly Burnt Ends

This post may contain affiliate links which means I may receive commissions if you choose to purchase through this link (at no extra cost to you).

Looking to make the best smoked pork belly burnt ends of your life? You are in the right place.

Pop one of these pork burnt ends in your mouth and then try not to faint from the deliciousness. I am not joking. Nothing says comfort food quite like pork belly or Braised Chuck Roast while we are at it!

Tender, melt-in-your-mouth cubes of pork belly meat candy that have been kissed by smoke and transformed into irresistible morsels of joy. be sure to check out this Bacon Jerky for another meat candy inspired sweet and spicy treat!

And while we are at it, do not miss some of our other summer favorites including these Blackstone Fajitas, Pistachio Crusted Salmon, Air Fryer Chicken Sausage, No Mayo Potato Salad and our cool and refreshing Best Red Sangria!

Looking to cool down during that summer barbeque, be sure to check out these Ninja Creami Recipes!

You might be wondering, what exactly are these pork belly burnt ends?

Succulent pieces of pork belly, seasoned to perfection and slow-smoked to develop a crispy crust and juicy, umami bite.

It’s like the Maillard reaction and smoke decided to throw a party and we get to party along.

Summer events such as backyard cookouts, Fourth of July celebrations, pool parties and neighborhood block parties provide perfect occasions for smoked pork burnt ends!

You may have heard smoked pork burnt ends referred to as pork burnt ends, smoked pork belly, pork belly candy, pork loin burnt ends, smoked pork belly bites, pork ends, pork belly candy, pork butt burnt ends, pork belly burnt ends traeger style, candied burnt ends or meat candy. Whatever you call it, it is delicious.

So, gather your summer BBQ squad, friends and family and we are going to embark upon a pork burnt ends adventure.

Why smoked pork belly burnt ends are the perfect meal!

Imagine a sunny weekend with friends and family having fun and enjoying these smoked pork belly burnt ends, turning your backyard into a sizzling delicious party. Be that hero.

With just a few steps, you’ll transform pork belly into perfect umami bites. This easy recipe is perfect for both seasoned grill masters and beginners just taking their first steps in the world of smoking!

This recipe is super easy to make. You really can’t mess it up! Plus, its flexible. Mix up your seasonings and sauce to suit your taste preferences. Speaking of easy recipes, be sure to check out this Instant Pot Salsa Chicken for the perfect family meal.

Ingredients

Pork Belly: 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.
Barbeque Seasoning: We love this barbeque seasoning but you can use any brand you like. You can also make homemade (see recipe in recipe card).
Butter: Salted or unsalted.
Barbeque Sauce: We recommend a 50/50 mix of Sweet Baby Rays Sweet N Spicy Barbecue Sauce and Japanese Barbecue Sauce (Bachan’s, Original Flavor). However, you can use any barbeque sauce you prefer.
Honey

Pork burnt ends recipe

how to make burnt ends process shots 1 through 4.

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.

how to cook pork belly burnt ends process shots 5 through 8.

Remove the pork 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 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 burnt ends.

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

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)

Pork Belly Burnt Ends Smoker

We love making this recipe on our Ninja Woodfire Grill. It really is quick and easy to use with minimal cleanup and great smoke flavor.

However, this recipe works for all brands and types of smokers including Traeger, Pit Boss, Weber, Masterbuilt, 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.

FAQ and expert tips

How do I prepare the pork belly for burnt ends?

Trim the pork belly into evenly sized cubes, typically about 1 inch, removing any unwanted fat or uneven edges. Some of the excess fat will render off during the cooking process.

What’s the best wood for smoking pork belly burnt ends?

Great wood chips or pellets for smoking pork belly burnt ends include apple, cherry, hickory, oak and alderwood.

How long should I let the pork belly rest after smoking before serving?

Great news! You don’t have to. As long as they aren’t too hot to bite, dig right in!

Best smoker recipes

Hungry for more? Subscribe to my EMAIL NEWSLETTER and follow me on Facebook, Instagram and Pinterest for all of the latest delicious food!

You can also comment below. I LOVE hearing from you! If you loved the recipe, a 5 STAR RATING is the ultimate compliment as food is my love language!

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! Print Pin Course: dinner, lunchCuisine: American Prep Time: 10 minutesCook Time: 2 hoursCook time will vary.: 30 minutesTotal Time: 2 hours 40 minutes Servings: 8 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).