First appeared on the barbecue scene around 2013, pork belly burnt ends are a modern influence in the barbecue community. A trend or maybe a new classic, we’ve come to expect them pork bites on barbecue joint menus. Their renown have considerably increased thanks to their familiar flavor, unique texture and popularity with grilling enthusiasts. Happily named, we’ve been seduced by the crisp exterior of pork belly burnt ends and their true taste of barbecue. Not surprisingly, it reminds of sweet and smoky bacon, but with the most tender interior. An ultimate guilty pleasure, the caramelized sauce makes pork belly burnt ends sticky, salty, tangy and so rich in savor. Bringing it a step further, we are boosting the flavors by combining our pork belly burnt ends with an homemade Habanero Brown Sugar Barbecue Glaze made in collaboration with El Yucateco. Our only regret is that we didn’t make these flavor-packed juicy bites sooner.
Pork Belly Burnt Ends
- 8 lb - Pork belly, skin removed
- ⅓ cup - Barbecue rub, homemade or store bought
- Wood chunks for smoking, preferably cherry and/or apple
Habanero Brown Sugar Barbecue Glaze
- ¾ cup - Brown sugar
- 2 tbsp - El Yucateco Red Habanero Hot Sauce
- ½ tsp - Onion powder
- 1 tsp - Salt
- 1 cup - Ketchup
- ¼ cup - Butter
- 3 tbsp - Apple cider vinegar
- 3 tbsp - Lemon Juice
- Preheat your smoker to 250°F;
- Slice the pork belly into 1½ inch thick cubes and season all sides with barbecue rub.
- Place the pork belly cubes in your smoker and toss a few wood chunks onto hot coals for smoking. Cook for 3 hours;
- Combine all Habanero Brown Sugar Barbecue Glaze ingredients into a saucepan and bring to a simmer for 5 minutes;
- Transfer the pork belly cubes into a large aluminum drip pan. Pour the Habanero Brown Sugar Barbecue Glaze over the pork belly cubes and mix to coat evenly. Cover with aluminum foil and place back in your smoker. Cook until the internal temperature of the meat reaches 200°F on an instant read thermometer, about 1½ hour;
- Once the pork belly cubes has reached targeted temperature, uncover the pan and cook for an additional 15 to 20 minutes for the sauce to thicken and the pork cubes to crisp;
- Remove from your smoker and let rest at room temperature for 20 minutes before serving.