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Pork Belly Burnt Ends
Pork Belly Burnt Ends
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Prep Time:
30 minutes
Cook Time:
330 minutes
Total Time:
360 minutes
Create sweet and smoky pork belly burnt ends by smoking, rendering, and glazing with barbecue sauce.
Ingredients:
  • fruit wood or other wood pieces
  • 6 pounds pork belly, cut into 1-inch squares
  • 0.5 cup barbecue dry rub (such as Old Arthur's®Smokestack), divided
  • 1 cup packed dark brown sugar
  • 1 cup honey
  • 0.5 cup butter, sliced into pats
  • 1 (20 ounce) bottle barbecue sauce (such as Old Arthur's®), divided
  • 0.5 cup apple juice
  • 0.5 cup apple jam
Instructions:
  • Preheat the smoker to a cozy 235 degrees F (113 degrees C), then introduce the wood pieces once it's ready.
  • In a large mixing bowl, coat pork belly pieces with 1/4 cup dry rub by tossing vigorously until fully coated. Arrange in a single layer on a wire mesh baking tray, ensuring pieces are evenly spaced.
  • Place the tray in the smoker that has been preheated. Smoke for 3 1/2 hours at a temperature range of 235-250 degrees F (113-121 degrees C. Add wood pieces to the fire for smoke if not done yet.
  • Take out the pork from the smoker and using oven mitts, gently place it in an aluminum foil pan, ensuring the pieces are spread out evenly.
  • Spread an even layer of brown sugar, honey, butter, 1/2 cup barbecue sauce, apple juice, jam, and the rest of the dry rub on the pork. Seal the pan tightly with aluminum foil.
  • Place the pan back in the smoker and continue smoking at 250°F (121°C) for an additional 2 hours.
  • Take the pan out of the smoker and uncover it. Gently move the pieces from the braising liquid to a fresh foil pan, then pour the remaining barbecue sauce on top. Dispose of the old pan and liquid.
  • Return the pan to the smoker and smoke without covering until the sauce slightly thickens, about 15 to 20 minutes. Be sure not to overdo it, to maintain the desired "rendered" texture you've strived for.
  • Serve immediately after removing from the smoker.

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