These Smoked Pork Belly Burnt Ends are sweet, smoky, tender, and absolutely melt in your mouth. Tossed in a sticky pepper-jelly BBQ glaze, they make the perfect bite-sized barbecue treat—great for game day, summer cookouts, or any time you want bold, smoky flavor without fuss.
Why you’ll love these pork belly burnt ends
- Unbeatable flavor and texture. Slow smoking renders the fat and creates a tender, almost buttery bite. The pepper-jelly and BBQ sauce glaze caramelizes into a sticky, sweet coating that balances the smoky richness.
- Simple to prepare. With just a few ingredients and minimal prep time, these burnt ends are an easy way to produce big barbecue flavor.
- Perfect for entertaining. Bite-sized and shareable, they’re ideal for parties, tailgates, or family dinners. They also reheat well for leftovers.
Ingredients
Below are the key ingredients and useful substitutions to help you make fantastic pork belly burnt ends at home. Exact measurements are listed in the recipe card further down.
- Pork belly – A 4–5 lb slab works well for a generous batch. If you find a larger slab, you can halve it and freeze the remainder for later or make extra burnt ends to serve a crowd.
- BBQ seasoning – A dry rub with brown sugar, smoked paprika, black pepper, garlic powder, and onion powder gives great flavor. Use a store-bought rub you like if you prefer.
- Pepper jelly and BBQ sauce – Combining pepper jelly with your favorite BBQ sauce creates a glossy, tangy-sweet glaze. If you don’t have pepper jelly, extra BBQ sauce, a fruit-based jam, or candied jalapeño syrup can work as alternatives. For a different profile, try an Asian-style BBQ sauce.
Instructions
These steps will guide you through smoking and glazing the pork belly to achieve tender, caramelized burnt ends. For the full recipe card with exact times and quantities, see the recipe section below.
- Slice and season. Trim if needed and cut the pork belly into 1-inch cubes. Toss the cubes in the BBQ seasoning, coating all sides. Arrange them on a rimmed baking sheet in a single layer with the fat side up so rendered fat keeps the meat moist while cooking.
- Smoke low and slow. Preheat your smoker to 225°F and use a mild wood such as apple, cherry, or maple for a balanced smoke flavor. Place the baking sheet on the smoker and cook until the internal temperature reaches about 190°F — typically 90–120 minutes, but always rely on temperature rather than time.
- Glaze the cubes. Transfer the smoked cubes to a disposable or heatproof pan, leaving excess grease behind on the baking sheet. Pour the BBQ sauce and pepper jelly over the cubes, and gently toss to coat thoroughly.
- Caramelize the glaze. Return the pan to the smoker for 15–20 minutes to caramelize and set the glaze. The sauce should become sticky and glossy. Remove from heat and serve warm—these are delicious served with toothpicks for easy snacking.
Quick tip: Chill the pork belly in the freezer for 30–60 minutes before slicing. Slightly firm meat is easier to cut into uniform cubes.
Ways to serve them
These pork belly burnt ends are great straight from the smoker, but they’re also versatile in a variety of dishes. Try them several ways to find your favorite:
- Tacos – Fill warm tortillas with chopped burnt ends and a bright salsa for a sticky-sweet, smoky taco.
- Sandwiches – Pile the burnt ends on a toasted roll, add extra BBQ sauce and a tangy coleslaw for contrast.
- Mac and cheese – Scatter the glazed pieces over creamy mac and cheese for a smoky, indulgent twist.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in an air fryer at 400°F for 3–4 minutes for crisp edges, or warm gently in a skillet over medium-high heat for 4–5 minutes. If frozen, keep in a sealed container for up to 3 months and thaw overnight before reheating.
More recipes for the smoker
If you enjoy cooking on a smoker, try additional smoked favorites such as Smoked Pork Chops, Smoked Brisket, Smoked Pulled Pork, or Smoked Meatloaf. These classics pair well with burnt ends and help round out any barbecue menu.
Pork Belly Burnt Ends
16 servings
20 minutes
1 hour 30 minutes
1 hour 50 minutes
Whitney Bond
Ingredients
- 4–5 pounds pork belly, sliced into 1-inch cubes
- 6 tablespoons BBQ seasoning (dry rub)
- 1/2 cup BBQ sauce
- 2 tablespoons pepper jelly
Instructions
- Preheat a smoker to 225°F and load with a mild-to-medium wood such as apple, cherry, or maple.
- Slice the pork belly into 1-inch cubes, toss with the BBQ seasoning, and arrange in a single layer on a rimmed baking sheet with the fat side up.
- Place the baking sheet on the smoker and cook until the cubes reach an internal temperature of 190°F (about 90–120 minutes).
- Move the smoked cubes to a heatproof pan, toss with BBQ sauce and pepper jelly until well coated, then return to the smoker for 15–20 minutes to caramelize the glaze. Serve warm.
Notes
- Yield: This recipe makes approximately 64 cubes of pork belly; nutrition info is based on a serving of 4 cubes.
- Dietary note: This recipe is naturally gluten-free when made with a gluten-free BBQ seasoning and sauces.
- Smoker options: Any smoker, pellet grill, electric smoker, or charcoal grill configured for low-and-slow cooking will work well.
- Wood choice: Mild fruitwoods like apple or cherry complement pork belly’s richness; pecan or maple are also excellent.