Get ready for a BBQ treat that’s sweet, smoky, and sticky! Our Low and Slow Pork Belly Burnt Ends are the perfect mix of flavors, topped with a honey glaze and your favorite BBQ sauce. Perfect for any backyard barbecue or summer hangout, these bites are sure to have everyone coming back for more!
Pork belly burnt ends ready to impress.
Ingredients for Low and Slow Pork Belly Burnt Ends
A whole pork belly, skinless and boneless (about 5-6 lbs).
Your favorite BBQ sauce (Blues Hog is a great choice).
1/4 cup honey
Apple juice (for spritzing)
1/2 cup brown sugar
4 tbsp butter
Essentials for Cooking
Cherry or apple wood pellets or smoke chips.
Wire rack
Disposable aluminum pan (for easy cleanup).
Instant-read thermometer
Cooking Method for Low and Slow Pork Belly Burnt Ends
Prepare Your Smoker
Get the smoker to 275°F and load it with cherry or apple pellets. Pork belly is fatty enough to take a heavier wood, but the sweeter fruitwoods suit the sugar in the rub better.
Prepare the Pork Belly
Next up, grab that pork belly and a sharp knife. We’re choppin’ it into 1-inch cubes—skin’s gotta be gone, folks. Save it for cracklins if you’re feelin’ frisky, but for these burnt ends, it’s all about that naked, fatty goodness.
Season the Pork Belly
Coat the cubes generously in a sweet BBQ rub. Do not be shy with it; there is a lot of surface area here and the fat will carry it. Let them sit 15 minutes before they go on.
Smoke the Pork Belly
Line those cubes up on a wire rack, fat side up, givin’ each one some breathin’ room for the smoke to dance around. Slide that rack into the smoker and let ‘em ride for about 3 hours. Every 45 minutes, hit ‘em with a spritz of apple juice—keeps ‘em juicy and builds that bark. You’ll see that smoke ring startin’ to form, and that’s when you know it’s gettin’ real.
Grab your instant-read thermometer and check the temp. When it hits 195°F, you’re in the zone—tender, almost fallin’ apart, but still holdin’ shape. Think pulled pork’s chunkier cousin.
Finishing the Burnt Ends
Haul those smoky cubes into an aluminum pan. Dust ‘em with more rub and a heap of brown sugar, then drop in some butter chunks—don’t skimp, now.
Pour on that BBQ sauce and a drizzle of honey for that sticky, sweet finish that’ll make your mouth water. This ain’t diet food, and we ain’t apologizin’ for it!
Back in the smoker they go, uncovered, for another hour. Stir ‘em every 20 minutes to get that glaze even and caramelized—aimin’ for a deep, toffee-apple shine. Let ‘em cool 15 minutes after, ‘cause they’ll be hotter than a Tennessee summer.
Why Low and Slow Pork Belly Burnt Ends Are Worth the Wait
These burnt ends are a labor of love, no doubt about it. But that low and slow cookin’ renders the fat just right, leavin’ you with bites so tender they melt in your mouth. The sweet-smoky combo, with that cherry wood kiss, is downright addictive. Want more pork wisdom? Check out these Different Cuts Of Pork —it’s got the goods.
If you’re itchin’ to up your tastebud game, pair these bad boys with a beer. More flavor, more smoke, more glory.
Final Thoughts on Low and Slow Pork Belly Burnt Ends
Pork belly burnt ends are sticky, smoky, and gone faster than anything else you will put on a table. Set some aside before you serve them. Got a variation? Put it in the comments.
NFA Firearms Manufacturer & Professional Gunsmith
The XDMAN has a talent for taking complex firearms subject matter and breaking it down into an easy-to-understand format that all experience levels can relate to. James is an 07/02 NFA Firearms Manufacturer, a Professional Gunsmith with over 20 years of experience, and a Firearms Writer, Photographer and Firearms Expert. Connect with him on Instagram, X, and Facebook as @therealxdman.
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