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Pork Belly Burnt Ends

Pork Belly Burnt Ends

Sweet and tender, Pork Belly Burnt Ends are smoked low and slow until each bite is a nugget of super condensed flavor.

Pork Belly Burnt Ends are rich and flavorful. A small portion serves a lot as an appetizer. 

 

Course Appetizer
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Author Paula at CallMePMc.com

Ingredients

  • 1 Pork belly approximately 5 pounds
  • 2 Tbsp paprika
  • 1 Tbsp salt
  • 2 Tsp ground black pepper
  • 1 Tsp garlic powder
  • 1 Tsp dry mustard
  • ½ Tsp thyme
  • ½ cup butter cubed
  • 1 cup brown sugar
  • ½ cup BBQ sauce
  • 2 Tbsp honey
  • 1 Tbsp Worcestershire sauce
  • 4 ounces olive oil

Instructions

  1. Using a long sharp knife, remove the rind by slicing it away from the rest of the pork belly.
  2. Slice the belly into two inch cubes
  3. Mix paprika, salt, black pepper, garlic powder, dry mustard, and thyme to make the seasoning. Rub the seasoning all over the pork belly.
  4. Place the cubes in aluminum pans and hit with the oil and rub and work the cubes around until they are coated evenly
  5. Smoke for about 2 hours at 300 degrees F
  6. Place the cubes of butter on top of the pork.  Sprinkle with brown sugar and drizzle BBQ sauce, honey and Worcestershire sauce all over.
  7. Cover with foil and place back in the smoker. Continue to smoke until the cubes caramelize and reach an internal temperature of 195-205°F. The pork should pass the toothpick test which is about an hour to 90 minutes when done. A toothpick slides in and out of the meat with no effort at all and comes out clean.

Recipe Notes

As a busy mom, Paula saw the need to simplify cooking and meal prep without sacrificing flavor. She provides simple recipes and time-saving strategies for delicious and nutritious meals for your family. Please share CallMePMc.com with your friends. 

Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.

Thank you, Paula