Sticky Barbecue Pork Belly Burnt Ends

Cook Time

240 mins

Cooking Method






Prep Time

30 mins


8 - 10


1 cup Barbecue Sauce

Brown Sugar

8 tbsp Butter

2 tsp Cinnamon, Ground

Cracked Black Pepper

1 tbsp Ground Chipotle Powder

2 tbsp Hoisin Sauce

1 tbsp Hot Sauce

1 tbsp Lemon Juice

¼ cup Mustard

1, 7lb (skin removed) Pork Belly

2 tbsp Seasoning Salt

Recipe Highlights

Traditional burnt ends are usually made after cooking a whole brisket and then separating the two sections, the flat and the point. The point section is then cubed and cooked even further into burnt ends. The end result is an extremely delicious barbecue delicacy that is wildly popular. However, not many people want to take the time or investment that is needed for what is traditionally an appetizer. Since brisket has become such a very in demand cut of meat, its price has soared. Recently, alternative versions have made their way onto the scene, with one of the most popular being Pork Belly Burnt Ends.

What is a Pork Belly?

Pork Belly comes from, as its name describes, the belly of the pig. As you can imagine, it is a very fatty cut. With that mix of meat and fat, comes a tremendous amount of flavor. You might be more familiar with Pork Belly as it’s cured, smoked, and sliced form, which is American bacon.

Sticky Barbecue Pork Belly Burnt Ends

These pork belly burnt ends are smoked for about 2.5 hours, thrown in a roasting pan and placed back on the smoker as they bathe in a mix of butter, brown sugar, and a drizzle of Hoisin and hot sauces. This creates a delicious, sticky crust on the smoky burnt ends. Then a barbecue sauce, honey mustard, and butter sauce are poured on the cubed meat, mixed and cooked for a final 20 minutes to render a sticky and tasty thick glaze that coats the pork belly burnt ends.

Cooking Instructions

  1. Fire up your Country Smoker on SMOKE mode and let it warm up.
  2. With a very sharp knife, cut the pork belly into 1 ½ inch cubes.
  3. Mix 1/4 cup of brown sugar, the seasoning salt, black pepper, ground chipotle powder and ground cinnamon into a small mixing bowl.
  4. Pour the mixture into an empty spice bottle and spread the rub on all sides of the cubed pork belly.
  5. Turn your smoker up to 250°F and let it come to temperature.
  6. Place the pork belly cubes into the grill grates and close the lid. Let them smoke for about 2 ½ hours.
  7. Remove the cubes from the grill and place them in a disposable aluminum pan.
  8. Sprinkle the top of the cubes with ¼ cup of brown sugar. Cut 1 cup of butter into even slices and stick them in between the pork belly cubes evenly throughout the pan. Drizzle the Hoisin and hot sauces over the cubes throughout the pan as well. Cover the pan tightly with aluminum foil.
  9. Plan the pan in the smoker, close the lid, and cook at 250°F for another 60 to 90 minutes. You will know the cubes are ready when you can easily cut through them with a butter knife or fork.
  10. Just before that time is up, in a small saucepan combine the barbecue sauce, honey mustard, and butter. Bring the ingredients to a boil and then reduce the temperature to low so the mixture will simmer and thicken. Once it reaches a medium consistency, it is ready to pour on the pork belly cubes.
  11. Remove the aluminum pan from the grill. Either drain the juices from the old pan or place the pork belly cubes in a new pan. Pour the sauce over the cubes, mix until the sauce evenly coats all sides of the cubes and cover the pan once again with foil. Place the pan back on the grill for at least 20 minutes.
  12. Remove the pan and let the cubes rest 15 minutes before serving.
  13. Serve with toothpicks and enjoy. Be sure to reserve some for yourself because these Pork Belly Burnt Ends won’t last long!

Special Tools

  • 1 – 2 Disposable Aluminum Roasting Pans
  • Aluminum Foil
  • Extra Sharp Carving Knife
  • Small saucepan
  • Spice Bottle
  • Toothpicks

Country Smoker's Tip

For the perfect pairing try a bright pinot noir or amber ale.


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