Pork Belly Burnt Ends - Crispy, sticky, sweet-and-savory pieces of pork belly are grilled to burnt ends "perfection"! The pork is moist, tender, and everyone goes crazy for it so double the recipe! Perfect for Memorial Day, Fourth of July, Labor Day, game day parties, or as a special weeknight treat for your family!
Prep Time10 minutesmins
Cook Time3 hourshrs20 minutesmins
Additional Time30 minutesmins
Total Time4 hourshrs
Course: Pork
Cuisine: Pork
Servings: 8
Calories: 800kcal
Author: Averie Sunshine
Ingredients
Heaping handful wood chipsoptional
Dry Rub
½cuplight brown sugarpacked
2tablespoonssmoked paprika
4teaspoonssalt
1teaspoonchili powder
1teaspoongarlic powder
1teaspoononion powder
½teaspoonground black pepper
4poundspork bellycubed in large-ish bite-sized pieces* (See Notes)
Barbecue Sauce Mixture
1cupSweet Baby Ray’s Barbecue Sauceor your favorite
3tablespoonsunsalted buttercubed small or sliced thin
2tablespoonslight brown sugarpacked
Instructions
Optionally, if you're going to use wood chips (I use apple wood chips although hickory, cherry, or another variety is fine), soak them in water for 30 minutes. Blot them dry and add a large handful to a big sheet of aluminum foil and make a packet, leaving the top space open so that the smoke from the wood chips can escape.
Preheat your outdoor grill or smoker to 250F on one side only.
If using, place your wood chip packet on top of the hot side.
Dry Rub - Combine all ingredients (except the pork belly) and stir to combine.
To a large bowl, add the cubed pork belly, evenly sprinkle the dry rub, and then press it into all sides of the pork.
Place the coated pork onto a half sheet pan with wire rack and use the rack portion of it only (or old half sheet pan lined with foil) and place the rack on the cold side (non-flame side) of the grill. For me this is the front side since the back sie is where I have the flame. Close the lid and cook (or smoke) for 2 hours.
Turn the heat up to 290F, place the aluminum pan on the cold side of the grill, close the lid, and cook (or smoke) for 1 hour.
Barbecue Sauce Mixture - Meanwhile, in a small bowl, add the barbecue sauce, brown sugar, and stir to combine.
After the 1 hour cooking time, evenly drizzle the barbecue sauce mixture over the pork.
Add the butter around the pork, cover the pan with foil, turn the heat up to 305F, and cook directly on the hot side (over the flame) of the grill for 20 minutes. Remove and serve immediately. Pork belly will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months, noting it will lose its crispiness after being cooled and reheated.
Notes
*When selecting pork belly, the fattier the better. The fat renders out leaving behind beautifully chewy, crispy yet tender burnt pork ends.When cubing the pork belly, cube it in large-ish bite-sized pieces. After cooking for hours, it definitely reduces in size so don't start out with something too small at the onset or you'll end up with dried out little Chiclets.The fatty part of brisket may be substituted in place of pork belly although I strongly suggest sticking with pork belly.