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Barbecued Smoked Pork Belly Burnt Ends

Course: Main Course
Cuisine: North American
Prep Time: 20 minutes
Cook Time: 3 hours 45 minutes
Total Time: 4 hours 5 minutes
Servings: 10 servings
Calories: 650kcal
Author: Lord Byron's Kitchen
Barbecued Smoked Pork Belly Burnt Ends are prepared with trimmed and cubed pork belly which has been dry rubbed with a sweet spice blend. The pork is smoked with apple wood before being tossed with sauce and returned to the smoker to char up.
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Ingredients

  • 5 pounds pork belly, remove and discard the skin; trim the top layer of fat, but be sure leave about 1/4 of an inch behind; finally, cube the meat into large 1 1/2 – 2 inch pieces.
  • 1/4 cup brown sugar
  • 1 1/2 tablespoons kosher salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 1/2 cups barbecue sauce

Instructions

  • Once the pork is trimmed and cut, set aside.
  • In a small bowl, combine all ingredients except the pork and the barbecue sauce, to create a dry rub.
  • Rub the dry mixture into the pork pieces until well coated. Set aside while the smoker is prepared.
  • Preheat smoker according to manufacturer's guidelines. Preheat to 250 degrees F.
  • Once the smoker is thoroughly heated, add 2 cups of apple woodchips directly onto the charcoal. If you prefer, you can pre-soak the woodchips in water for 30 minutes. Drain and wrap well in aluminum foil. Poke holes into the top of the foil packet and place the packet onto the coals.
  • Load up the smoker with the pork belly. Pork belly should be placed on the middle rack. Close the smoker and smoke the pork for 3 hours while maintaining a temperature of 250 degrees F.
  • After the three hour mark, use tongs to remove your pork from the smoker. Transfer them to an aluminum pan. 
  • Add the barbecue sauce and gently toss to coat each piece. Return to smoker for 45 minutes to char.
  • Once the pork reaches an internal temperature of 195 degrees F, it is safe to remove from the smoker. You can leave the pork in the smoker until it reaches an internal temperature of 205 degrees F.
  • Remove from smoker and enjoy!

Nutrition

Calories: 650kcal | Carbohydrates: 24g | Protein: 22g | Fat: 121g | Saturated Fat: 44g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 56g | Cholesterol: 163mg | Sodium: 806mg | Potassium: 558mg | Fiber: 1g | Sugar: 20g | Vitamin A: 526IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg