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Smoked Pork Belly Burnt Ends
You’ll love these smoky, sweet, sticky pork cubes that are surprisingly easy to make.
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Ingredients
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1 whole pork belly #4 (skinless)
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2 cup BBQ sauce
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1 cup apple juice
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0.5 cup pork BBQ rub
1 Food Prep
Cut the pork belly into 1 ½” cubes and place them into a lasagna pan or heavy-duty foil pan that can fit into your smoker.
Then, season the pork belly cubes liberally with your favorite pork BBQ rub and, using your hands, toss the cubes in the seasoning, making sure all sides are covered.
2 Grill Prep
Fuel: We recommend Kingsford® Hardwood Blend Pellets Grillmaster’s Choice, Hickory, Cherry & Oak.
Get more from your grill with Kingsford® Low & Slow Briquets, and unlock smoky richness in your slow-cooked cuts.
Amount: 3 lb.
Temp: 225°F (Low Heat) & 300°F (Low Heat)
3 The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
- Place the cubes fat side up on a wire rack with a baking sheet below. Space the cubes evenly on the wire rack so the meat isn’t touching.
- Smoke the pork belly cubes for 1 hour, with the lid closed.
After 1 hour, raise the heat on your pellet grill to 300°F and cook for 1 more hour.
- Mix the BBQ sauce and apple juice in the same pan you seasoned the pork. By now, the cubes of pork will have rendered down and should be slightly smaller.
Pull the pork cubes from the liquid fat, and place them individually into the apple juice and BBQ sauce mixture. Fold the cubes into the mixture until they’re fully coated, and about ½ to ⅔ submerged in the liquid.
Cover the cubes in the pan with foil, and return to the smoker. Adjust the heat on your smoker to 250°F. Cook the pork belly covered for an additional 60 minutes, then remove the foil and cook for another 30 minutes.
Remove the pan of pork belly from the smoker and check for doneness. The pork cubes are ready when they reach an internal temperature of 190°F–195°F on a digital meat thermometer. The meat should slice easily but offer some resistance.
For safe meat preparation, reference the USDA website.
Frequently Asked Questions
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