Pork Belly Burnt Ends

This pork belly burnt ends recipe uses a 3-step process that candies the pork belly by smoking, rendering, and then adding barbecue sauce at the end of the smoking process.

• Preparation Time: 30 mins
• Cooking Time: 5 hr 30 mins
• Total Time: 6 hr
• Calories: 371 Calories

Ingredients

• 1 cup honey
• 1 cup packed dark brown sugar
• fruit wood or other wood pieces
• 6 pounds pork belly, cut into 1-inch squares
• 0.5 cup apple juice
• 0.5 cup butter, sliced into pats
• 0.5 cup apple jam
• 0.5 cup barbecue dry rub (such as Old Arthur's®Smokestack), divided
• 1 (20 ounce) bottle barbecue sauce (such as Old Arthur's®), divided

Recipe Instructions

Step 1

Preheat a smoker to an internal temp of approximately 235 degrees F (113 degrees C). Add wood pieces once temperature has been reached.

Step 2

Place tray into the preheated smoker. Smoke for 3 1/2 hours at a temperature range between 235 and 250 degrees F (113 to 121 degrees C). If you have not already done so, add wood pieces to the fire so it is producing smoke.

Step 3

Remove the tray from the smoker. Using gloved hands, carefully transfer pork to an aluminum foil pan, arranging pieces so they are uniformly level.

Step 4

Evenly distribute brown sugar, honey, butter, 1/2 cup barbecue sauce, apple juice, jam, and remaining dry rub over the pork. Cover and seal the pan with aluminum foil.

Step 5

Return the pan to the smoker and smoke for 2 more hours at a target temperature of 250 degrees F (121 degrees C).

Step 6

Remove the pan from the smoker and remove the foil lid. Carefully transfer the individual pieces from the braising liquid into a new, clean foil pan and drizzle remaining barbecue sauce over top. Discard the old pan and liquid.

Step 7

Remove from the smoker and serve immediately.

Step 8

Place pork belly pieces into a large mixing bowl. Sprinkle 1/4 cup dry rub on top and toss vigorously with your hands until all pieces are thoroughly coated. Arrange evenly on a wire mesh baking tray, spacing carefully so pieces don't touch one another.

Step 9

Place the new pan back in the smoker and smoke, uncovered, until sauce is a little tacky, 15 to 20 minutes. Don't leave it in too long or you will sacrifice that "rendered" texture which you have worked so hard to achieve.