Crunchy pork belly burnt ends are the epitome of indulgent barbecue. It’s a dish that combines the rich flavors of pork belly with the irresistible appeal of caramelized goodness. This recipe takes the concept of traditional beef brisket burnt ends and applies it to pork belly, resulting in bite-sized pieces of meat that are crispy on the outside and tender and juicy on the inside. Let’s dive in.
Ingredients
- 3-4 pounds of pork belly, skin removed
- Your favorite BBQ rub
- Your favorite BBQ sauce
- 2 tablespoons brown sugar
- 1 1/2 tablespoons honey
- 2 tablespoons apple cider vinegar
Instructions
- Cutting the pork belly into 1.5 to 2-inch cubes and coat generously with your favorite BBQ rub.
- Smoke at 250°F for 2-3 hours until a rich, dark crust forms.
- Transfer the cubes to a disposable aluminum pan.
- For the glaze, combine BBQ sauce, brown sugar, honey, and apple cider vinegar in a pan with the pork. Cover the pork in the glaze.
- Increase smoker temperature to 275°F and cook for another 1-1.5 hours, allowing the sauce to thicken and caramelize.
- Once tender and caramelized, let the burnt ends rest before serving. This creates a crispy exterior and a succulently tender interior, perfect for your BBQ feast.
