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Flavorful Smoked Pork Belly Burnt Ends Recipe with Easy Honey Glaze

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These smoked pork belly burnt ends are smoky, sweet, and sticky with a honey glaze, offering a perfect mix of crispy edges and tender centers. Easy to prepare and a crowd-pleaser for gatherings.

Ingredients

Scale
  • 3 pounds pork belly, skin removed and cut into 1.5-inch cubes
  • 2 tablespoons smoked paprika
  • 2 tablespoons brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup honey
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons apple cider vinegar
  • 1/3 cup BBQ sauce (optional, preferably smoky hickory)
  • Hickory or apple wood chips for smoking (optional)

Instructions

  1. Cut the pork belly into roughly 1.5-inch cubes, ensuring even size for uniform cooking (about 10 minutes).
  2. In a large bowl, mix smoked paprika, brown sugar, garlic powder, onion powder, salt, black pepper, and cayenne pepper to make the rub.
  3. Toss the pork belly cubes in the rub until evenly coated. Let sit at room temperature for about 15 minutes while preparing the smoker.
  4. Preheat smoker or grill with lid to 250°F (120°C), adding wood chips for smoke flavor.
  5. Place pork belly cubes directly on the smoker grate or in a disposable pan. Smoke for about 2 hours, turning every 30 minutes, until a deep mahogany bark forms.
  6. While smoking, mix honey, melted butter, apple cider vinegar, and BBQ sauce in a bowl to prepare the honey glaze.
  7. After 2 hours, transfer pork belly cubes to a disposable pan or wrap tightly in foil. Pour honey glaze over the cubes and toss gently to coat all pieces. Seal the pan or wrap tightly.
  8. Return wrapped pork to the smoker and cook for another 1 to 1.5 hours until tender and glaze is sticky and caramelized. Internal temperature should reach about 195°F (90°C).
  9. Let the burnt ends rest for 10 minutes before serving to allow juices to redistribute and glaze to set.

Notes

Keep smoker temperature steady at 250°F to avoid drying out the pork. Apply honey glaze during the last hour to prevent burning. Let burnt ends rest after cooking for juiciness. Wrapping locks in moisture and helps caramelize glaze. Use a meat thermometer to ensure perfect tenderness. Hickory wood gives stronger smoke flavor; apple wood adds a sweeter note. For dairy-free, substitute butter with coconut or olive oil. For low sugar, reduce brown sugar and honey or use sugar substitutes.

Nutrition

Keywords: smoked pork belly, burnt ends, honey glaze, BBQ, smoked meat, pork recipe, easy BBQ, smoky pork, honey glaze pork

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