If you love bacon, you’ll fall hard for pork belly burnt ends. These bite-sized chunks of fatty pork are cooked low and slow, then braised in BBQ sauce, brown sugar, and butter until they’re melt-in-your-mouth tender with a caramelized bark.Originally popularized in Kansas City, they’ve become a beloved addition to Texas BBQ menus as a flavorful snack, side, or appetizer. Serve them solo or on sliders for maximum wow.
Rub Tip: Use your pork rub or a mix of salt, coarse black pepper, paprika, and garlic powder for a savory start. Sweet blends also work well.
Equipment
Offset or pellet smoker
Aluminum foil pan
Instant-read thermometer
Barbecue Tongs
Slotted Spoon
Butcher paper
Aluminum Foil
Method
Prep the Pork Belly
Trim excess silver skin or tough fat if needed.
Slice the pork belly into 1.5-inch cubes—you want bite-sized but not too small (they’ll shrink).
Coat with mustard or olive oil and season all sides generously with your BBQ rub.
Preheat the Smoker
Set your smoker to 250°F, using mild, sweet wood like cherry, apple, or pecan. (oak works as well, but try others and develop other flavors)
Smoke the Cubes
Place pork belly cubes directly on the smoker grates or on a wire rack over a tray. Smoke uncovered for 2.5 to 3 hours, until a rich red-brown bark develops and internal temp is around 165–175°F.
Transfer to Braise
Move the cubes to a foil pan. Add brown sugar, pats of butter, honey or syrup (if using), and a drizzle of BBQ sauce. Toss lightly to coat.
Cover the pan tightly with foil and return to the smoker. Cook for another 1.5 to 2 hours, until pieces are buttery tender and internal temp hits 195–205°F.
Finish & Set the Glaze
Uncover the pan and add more BBQ sauce if needed. Toss the cubes gently. Let them smoke uncovered for another 15–30 minutes, until the sauce thickens and becomes sticky and glossy.
Rest & Serve
Let cool for 5–10 minutes before serving—these are hot sugar bombs right off the pit!
