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The Best Pork Burnt Ends

These pork belly burnt ends make a delicious appetizer that is full of smoky flavor and tender pork pieces. This smoker recipe is an easy to make dish that is a huge hit at parties!

The Best Pork Burnt Ends Recipe

Often called “meat candy”, these pork belly bites are made with a smoking process that creates tender little morsels cooked over the grill grates for your traeger grill smoker. You need to add this pork belly recipe to your smoking list!

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We love to make these as an appy when grilling but they also make a great main dish when served over rice with a side salad. They’re awesome when paired with basically anything grilled.

We’re huge fans of grilling over here and share a ton of awesome outdoor & camping recipes on Campfire Foodie as well!

The Best Pork Burnt Ends Recipe

Be sure to check out these 20+ Best Smoker Recipes on a Pellet Grill too!

More smoked recipes:

The Best Pork Burnt Ends

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Supplies:

Pork Burnt Ends Process

Ingredients:

Tip: we like to buy the skinless pork belly from Costco, it’s the perfect cut of meat for this recipe. Your local grocery store or butcher should also carry pork belly.

Pork Burnt Ends Process

Pork Belly Burnt Ends:

Directions:

1. Trim excess fat from the pork belly, cut into 1 inch cubes.

2. Pat dry with paper towel.

3. Toss the cubes in rub, coating completely.

4. Place the pork belly cubes in a medium bowl covered with plastic wrap and place in the fridge for at least two hours or overnight.

Pork Burnt Ends Process

5. Preheat the Traeger to 165 degrees F.

6. Place the pork belly cubes on a wire rack, on the bottom grill grate, fat side down.

7. Smoke for two hours.

Pork Burnt Ends Process

8. Turn the Traeger up to 235 degrees F. Place the pork cubes into a disposable aluminum pan and add barbecue sauce, honey and juice. Toss to coat all of the pork.

9. Smoke for an additional three hours. 

10. Turn the Traeger up to 350 degrees F.  

Pork Burnt End Process

11. Cook for 2 more hours, tossing every half an hour in the foil pan.

Pork Burnt Ends Process

12. Drain the braising liquid and garnish with parsley.

These pork bites may be stored in an airtight container in the fridge for 3-4 days. Leftover pork belly is even better the next day and can be reheated in the microwave or oven.

The Best Pork Burnt Ends Recipe

These burnt ends are covered in sticky barbecue sauce to create juicy meat bites that are perfectly mouth tender.

The Best Pork Burnt Ends Recipe

What to serve with burnt ends:

The Best Pork Burnt Ends Recipe

While the original recipe is always the gold standard, we encourage experimenting! Try substituting some of these ingredients…

Alternate ingredients:

  • boneless pork shoulder instead of belly
  • apple cider vinegar instead of apple juice
  • brown sugar or maple syrup instead of honey
  • your favorite bbq sauce instead of our homemade blend
The Best Pork Burnt Ends Recipe

Tips & tricks:

  • Be sure to coat all sides of the pork belly cubes with the dry rub.
  • Cook until the internal temperature of the meat reaches 160 degrees F.
  • Placing the pork belly pieces over the grates of the smoker allows for better smoke circulation so don’t skip this step!

This smoker pork belly recipe is always crowd favorite and great for taking to parties and events.

The Best Pork Burnt Ends Recipe

If you love this pork burnt end recipe, please give it a five star review and help me share it on Facebook or Pinterest so that others can enjoy it too!

The Best Pork Burnt Ends Recipe

The Best Burnt Pork Ends

5 from 2 votes
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 6 servings
Author: Heather Painchaud
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Ingredients
 

  • 2 lbs pork belly skin removed
  • 1/4 cup dry rub
  • 1 1/2 cups bbq sauce
  • ¼ cup honey
  • ¼ cup apple juice
  • Parsley or green onion garnish

Instructions

  • 1. Trim excess fat from the pork belly, cut into 1 inch cubes.
  • 2. Pat dry with paper towel.
  • 3. Toss the cubes in rub, coating completely.
  • 4. Place the pork belly cubes in a medium bowl covered with plastic wrap and place in the fridge for at least two hours or overnight.
  • 5. Preheat the Traeger to 165 degrees F.
  • 6. Place the pork belly cubes on a wire rack, on the bottom grill grate, fat side down.
  • 7. Smoke for two hours.
  • 8. Turn the Traeger up to 235 degrees F. Place the pork cubes into a disposable aluminum pan and add barbecue sauce, honey and juice. Toss to coat all of the pork.
  • 9. Smoke for an additional three hours. 
  • 10. Turn the Traeger up to 350 degrees F.  
  • 11. Cook for 2 more hours, tossing every half an hour in the foil pan.
  • 12. Drain the braising liquid and garnish with parsley.

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about heather

Hello, I’m Heather!

I'm an active mom of twin boys who is always looking for opportunities to inspire creativity through fun crafts, do-it-yourself projects and delicious recipes. This blog has been an integral part of supporting my little family and I am so grateful to have you become a part of our journey! Let's create together... Read more...

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