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pork belly burnt ends

Pork Belly Burnt Ends

Course Appetizer, Main Course
Cuisine American
Author Phen Pavelka


  • 1 4-5 lb whole pork belly, skin removed
  • pork rub
  • 1/2 cup apple juice
  • 3 tbsp honey

For the glaze

  • 1/2 cup barbecue sauce
  • 3 tbsp honey


  • Preheat the smoker to 250°F using lump charcoal and hardwood/fruitwood combination like hickory and apple wood.
  • Make sure the skin is removed from your pork belly. Cut the pork belly into 1” - 2” cubes.
  • Season the cubes with rub of your choice making sure to cover each side evenly.
  • Transfer cubes to grates and place on the smoker uncovered. Smoke until a dark brown bark is formed on the meat exterior, approximately 3 hours.
  • Remove pork belly cubes from the smoker and increase temperature to 300°F.
  • Transfer pork belly to a sheet of aluminum foil, packed tightly into a single layer.
  • Pour the apple juice and 3 tbsp honey over the pork and toss to coat. Wrap tightly with foil and return to the smoker.
  • Continue cooking until pork belly cubes are very tender, about 45 minutes to an hour. Internal temperature will be around 205°F - 210°F.
  • Open the foil packet and pour half cup BBQ sauce of choice and remaining 3 tbsp honey over the meat. Toss lightly just to coat being careful not to pull the meat apart.
  • Place back on the smoker until sauce becomes tacky and starts to caramelize, approximately 30 - 60 minutes.
  • Remove from smoker and serve warm.