Go Back

Smoked Burnt Ends Pork Belly

Cooking in Cowboy Boots
This recipe is rich on flavour and easy to adapt to your own liking! A little goes a long way!
Print Recipe
Prep Time 45 minutes
Cook Time 4 hours
Course Main Course
Cuisine American

Equipment

  • Meat Smoker We use a Bradley standing smoker
  • 1 Tin foil disposable pan
  • Instant read thermometer I have a Thermopro

Ingredients
  

  • 1/2 Skinless pork belly
  • Postal Barbecue Mad Cow seasoning Or your favourite all purpose seasoning mix
  • Stubbs Sticky Sweet BBQ Sauce Or your favourite sweet BBQ  sauce
  • Sweet Chilli Sauce or Red Pepper Jelly
  • Dash Sriracha or Franks Red Hot
  • Splash Apple cider vinegar
  • Additional Apple Cider Vinegar for spritzing if pork belly is drying out

Instructions
 

  • Prepare your smoker at a temperature of 250° F. We used apple wood pucks in our Bradley Smoker

Pork Belly Prep

  • Cube the pork belly into 1” x 1” cubes
  • Seasoning the pork belly cubes liberally on all sides with whatever seasoning you are using. Like I mentioned, we have an amazing seasoning rub made right here in the Comox Valley and I can't sing their praises loudly enough!
    Allow the rub to adhere on all sides for 15 - 30 minutes. You can even do this the day prior and allow them to rest in the fridge. 
  • Place the pork belly fat-side down on your smokers sheet pan.

Smoking the Pork Belly

  • Place the tray in the pre-heated smoker
  • Depending on what type of smoker you are using you may want to spritz with apple cider vinegar a couple times during the cook if they are drying out.
  • Cook the pork belly until they feel tender with your Instant Read Thermometer (around 195°). In my smoker, it took approximately 3.5 hours.  

Finishing off the Burnt Ends Pork Belly

  • Once the pork belly is done in the smoker, place it in the disposable aluminum pan
  • Toss with a 2:1 mixture of your favourite BBQ sauce, sweet chilli sauce or red pepper jelly, a dash of sriracha and a splash of apple cider vinegar
  • Return the pan (uncovered) to the smoker or your barbecue on low until the pork belly is caramelized to your liking
  • This is rich, but oh so yummy! ENJOY!