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Home Smoker Recipes
Pork Belly Burnt Ends
Pork Belly Burnt Ends on the smoker are tender, smoky chunks of pork belly with a caramelized finish. This easy recipe will make perfect burnt ends every time.
Pork Belly Burnt Ends
10-12
20 minutes
4-6 hours
Pork Belly Burnt Ends on the smoker are tender, smoky chunks of pork belly with a caramelized finish. This easy recipe will make perfect burnt ends every time.
Ingredients
- 2 ½ LB – Pork Belly, skin off
- 3 TB – Brew City Mustard
- 1 ½ Cup – Notorious P.I.G. Rub
- 1 Stick – Butter
- 1 ½ Cup – Cherry Bomb BBQ sauce
Directions
- Preheat smoker to 250 degrees on the Cook setting.
- Cut the pork belly into 2” cubes.
- Slather the pork with Brew City mustard and toss to coat all the pieces.
- Season the pork belly on all sides generously, with Notorious P.I.G. rub.
- Rest at room temperature for 20 minutes to help the seasoning adhere.
- Place the pork belly on a rack and then onto the smoker.
- Cook for 1 hour.
- Fill a sawdust pan ½ full, with your choice of sawdust and dampen with water.
- Place the sawdust pan directly on the heating element. Set dampers to 2/3 closed.
- Smoke for 2 hours.
- Carefully remove the sawdust pan.
- Place the pork belly into a foil pan.
- Add the butter and pour in the Cherry Bomb BBQ sauce.
- Cover with foil and return to the smoker.
- Cook for 3-4 hours until the pork belly is probe tender.
- Rest for 30 minutes.
- Gently stir to cover all the burnt ends in sauce and serve.
- Enjoy!
Pork Belly Burnt Ends
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