Pork Belly Burnt Ends Oven Recipe

Who doesn’t love juicy, flavorful bites of meat that melt in your mouth? Today, we’re going to learn how to make the most delicious smoked pork belly burnt ends! Don’t worry if you’re a beginner, because I’ll guide you through each step with ease.

Pork Belly Burnt Ends Oven Recipe
Pork Belly Burnt Ends Oven Recipe

Getting Started

First things first, you’ll need a piece of pork belly. It may seem intimidating, but trust me, it’s easy to work with. For the best results, choose a piece that’s between three to five pounds and still has the skin on top. With a sharp knife, trim the top layer of fat off the pork belly, leaving about a quarter-inch for a perfect balance of flavor and texture.

Cubing the Pork Belly

Next, let’s cut the pork belly into bite-sized cubes, about an inch and a half each. Remember, they may seem big, but the fat will render down during smoking. To make this step easier, ensure your knife is sharp and the pork belly is chilled. If it gets slippery, pop it back in the fridge for a while.

Creating the Dry Rub

The secret to mouth-watering flavor lies in the dry rub. Combine brown sugar, kosher salt (not table salt), black pepper, paprika, chili powder, garlic powder, onion powder, and a touch of cayenne pepper. This sweet and slightly spicy blend will enhance the taste of the pork belly.

Applying the Rub and Smoking

Drizzle the cubed pork belly with olive oil to help the rub stick, then generously coat each piece with the dry rub. Place the seasoned pork belly on a wire baking sheet, fat side up, so the fat can render down and enhance flavor. Smoke the pork belly at a temperature between 225 and 250 degrees Fahrenheit for around two and a half to three hours, or until a delicious bark forms on the outside.

Adding Sauce and Finishing Touches

Once the pork belly is perfectly smoked, transfer it to a reusable aluminum pan carefully. Now, it’s time to add the sauce! Combine barbecue sauce, honey, and cubed butter, allowing the butter to melt and beautifully caramelizing around the pork belly. Toss everything together until the pieces are evenly coated.

Serving and Enjoying

After returning the pan to the smoker for about 60 minutes, take out the pork belly burnt ends. They will be tender, flavorful, and irresistibly delicious! Serve them as appetizers on toothpicks, add them to salads or sandwiches, or even try them in macaroni and cheese. The possibilities are endless!


Making pork belly burnt ends may seem daunting at first, but with these simple steps, you’ll be a pro in no time. The smoky, salty, sweet, and slightly spicy flavors will make your taste buds dance with joy. So fire up your smoker, grab your ingredients, and get ready to enjoy a mouthwatering treat! For more amazing recipes and tips, check out El Reno Ok!

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