Craving something crispy yet juicy, and sweet yet savory? Pork Belly Burnt Ends can help solve that craving! Pork Belly is the cut of pork where bacon comes from, but that’s not the only thing you can make with this cut. Pork Belly is often found in tacos, pho, or ramen, but if you’re looking for a quick grab-and-go recipe – burnt ends are our favorite. 

What Are Burnt Ends?

Burnt ends are an indulgent BBQ delicacy that originated from the pointed end of a smoked brisket, but is now most famously made with pork. These flavorful bites are made by slow-cooking pork belly until it becomes tender and caramelized. The result is a mouthwatering combination of crispy, smoky bark on the outside and tender, succulent meat on the inside. Burnt ends are typically tossed in a tangy and sweet BBQ sauce, adding a sweet twist to each bite.

What Type of Pork Are Burnt Ends?

When it comes to making burnt ends, pork belly is the way to go. Pork belly is a fatty and flavorful cut of meat that comes from the underside of a pig. Its layers of succulent fat make it the perfect candidate for creating melt-in-your-mouth burnt ends. The marbling in pork belly gives it richness and moisture, resulting in tender and juicy bites after slow smoking. 

How to Make Burnt Ends Crispy

The key to creating a crispy outer edge to burnt ends is to finish them in the oven. Once you’ve smoked your pork belly and the skin is a light red color, brush the skin with white vinegar and place the pork belly int he oven to cook for 8-12 minutes until the skin has bubbled up and become crisp. This creates the crunch we all know and love when eating burnt ends.

Burnt Ends Recipe

Making burnt ends really isn’t as intimidating as it might seem - here is a step-by-step guide with everything you need to know. And don’t forget – the best burnt ends start with a high-quality pork belly.

Ingredients

• 1 Half or Whole Pork Belly
• 2 cups Kosher salt
• 1 cup BBQ Sauce
• 1.5 tbsp White Vinegar
  
  

Instructions

1. This process begins 24 hours prior to cooking - pat the skin on your pork belly dry and poke tiny holes all over the skin. 
2. Cover the skin in kosher salt and place the pork belly in the refrigerator uncovered. This should sit for a minimum of 24 hours in order to thoroughly dry out the skin.
3. After 24 hours have passed, remove your pork belly from the refrigerator and brush off the salt. Flip the pork belly over (skin side down) and make perpendicular slits every 2” making sure not to pierce the skin on the bottom.
4. Slather the pork belly generously with your desired spice rub.
5. To begin the smoking process, preheat your smoker to medium heat (250 °F) for indirect cooking.
6. Add the pork belly to your preheated smoker skin side up and cook for three hours. Once the meat’s internal temperature has reached 175°F and the skin has a light red color, brush white vinegar over the top of the skin.
7. Heat your oven to 400°F and place the pork belly on a baking sheet with a wire rack. Cook for 8-12 minutes in the oven or until the skin is crispy and bubbled up.
8. Now drizzle your favorite BBQ sauce over the meat side of the pork belly and slice up the burnt ends along your existing slits - your pork belly should now be in one-inch cubes. Enjoy!