Maple Smoked Pork Belly Burnt Ends

Name: Maple Smoked Pork Belly Burnt Ends
Prep time: 15 min
Cook time: 210 min
Total time: 230 min
Yield: 8 servings
Cuisine: American
Ingredients: 3 lb pork belly (skin removed); 2 tbsp yellow mustard (as binder); 3 tbsp brown sugar; 2 tbsp smoked paprika; 1 tbsp garlic powder; 1 tbsp onion powder; 1 tsp black pepper; 1 tsp kosher salt; 1/2 tsp cayenne pepper; 1/2 cup pure maple syrup; 1/2 cup BBQ sauce; 2 tbsp butter; 1 tsp hot sauce (optional)

230 min 8 servings medium

All Recipes

Maple Smoked Pork Belly Burnt Ends

Cubes of pork belly, smoked until tender, then caramelized in maple syrup and BBQ sauce — pure candy from the smoker.

Prep

15 min

Cook

210 min

Total

230 min

Servings

Difficulty

medium

Pork belly burnt ends are the most addictive thing you can make on a smoker. Each cube develops a smoky bark on the outside while staying meltingly tender inside. The maple glaze takes them over the top.

Ingredients

Servings

Burnt Ends

Dry Rub

Maple Sauce

Instructions

Cube the belly

Cut pork belly into 1.5-inch cubes. Coat lightly with yellow mustard as a binder.

Season

Mix all rub ingredients and coat the cubes generously on all sides.

Smoke phase 1

Smoke at 250°F on a wire rack for 2 hours using maple or cherry wood until the bark sets and edges darken.

Sauce and braise

Transfer cubes to a foil pan. Drizzle with maple syrup, BBQ sauce, and butter. Cover tightly with foil.

Smoke phase 2

Return to smoker for 1 hour at 275°F until the cubes are probe-tender and the sauce is sticky.

Caramelize

Remove foil, toss cubes in the sauce, and smoke uncovered for 15 more minutes to set the glaze.

Serving Suggestions

Serve as an appetizer with toothpicks or pile them on slider buns. Warning: these disappear fast.