If you're looking for a pork belly smoker recipe that's sure to be a crowd-pleaser at your next backyard hangout, I've got you covered. Smoked pork belly is personally one of my favorite meats to cook for many reasons, which I'll touch on here in a moment. But most importantly, it's easy to cook — even for beginners — because it's very forgiving and packed with flavor. They're what pitmasters call "meat candy," and once you make them, you'll get why. Plus, when you pair them with my homemade hot honey glaze, the flavor is just hard to beat. Whether this is your first time attempting a pork belly recipe or you're refining your technique, I'll guide you through every step of the smoking process, from preparation to presentation. Continue reading to discover how to prepare this smoker's delicacy.
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What Makes Pork Belly Burnt Ends So Special?
Depending on where you're standing in the country, "burnt ends" can mean different things. In Texas, you say burnt ends, and folks think of cubes of smoked brisket—those barky, beefy bites sliced from the point and glazed in the sauce. And don't get me wrong, brisket burnt ends are iconic for a reason. But here in Georgia—and across much of the Southeast—pork belly burnt ends are more common -- and, in a lot of places, more preferred than the beef counterpart.
Why? It comes down to flavor and texture. Pork belly has a richer fat-to-meat ratio, which means it has more flavor, juiciness, and that signature melt-in-your-mouth texture. Brisket can dry out if you're not careful, but pork belly is much more forgiving. Remember, pork belly is where bacon comes from -- so you know it's loaded with flavor. When you smoke it over indirect heat, it transforms into these juicy, bark-covered cubes that are the best of both worlds: crispy edges, tender centers, and a sweet & smoky flavor that balances everything out.
Additionally, pork belly absorbs flavors exceptionally well. Whether you're using a classic dry rub or going with something like the hot honey glaze I use here, the fat renders down and bastes the meat from the inside. Additionally, pork belly is significantly less expensive than beef, which is another major factor. I recently grabbed it for $3.29/lb., whereas I haven't seen brisket at that price point in years. Lastly, the prep work is minimal compared to brisket, and you're less likely to make mistakes when trimming due to the price point of the meat. That's why, down here, we favor pork belly burnt ends—they're indulgent, approachable, and deliver consistent results no matter your comfort level of grilling or smoking meats.
Ingredient Highlights
- Whole slab pork belly: It's always a good idea to choose a skin-off cut of meat with consistent marbling. This ensures the cubes render correctly and give you that signature rich, melt-in-your-mouth texture. There are ways to make that happen with the skin on, but it involves a more complex preparation and cooking process that I won't dive into today.
- Brown sugar: Used in the sauce to provide sweetness while helping caramelize the surface. I generally add this in some form or fashion in most glazes I make. It's a house staple, for sure.
- BBQ rub: Choose one with sweet, smoky, and spicy flavors. It helps build a bark and adds extra flavor. If you prefer a more traditional approach, a 1:1 ratio of kosher salt and 13-mesh black pepper works great, too.
- Hot sauce: In this recipe, I use hot sauce as a binder and for additional heat in the glaze. If you want to use a different binder, Worcestershire sauce or classic yellow mustard are good things to substitute in place of the hot sauce.
- BBQ sauce: Helps to gloss up the pork belly. I tend to opt for a traditional sweet BBQ sauce when layering it into a sauce, such as Blue's Hogs "Champions Blend." Still if you want to use a homemade sauce, my Cherry Molasses BBQ sauce adds a unique variation to this recipe that's another great idea to try!
- Hot honey: It's the standout ingredient in this recipe, providing the perfect combination of sweet heat that pairs exceptionally well with pork belly.
- Butter: Melts into the aluminum pan with the rest of the ingredients for richness --always a key ingredient in any BBQ glaze I make.
Make sure to check out the recipe card at the bottom for the full recipe, including ingredient amounts.
Instructions
Step 1: Prep the Pork Belly
Preheat your smoker to 275°F using your preferred wood or fuel source (I typically use hickory chunks or splits when available). Meanwhile, start by using a very sharp knife to cut the pork belly into 1.5-inch cubes. These should be as close to the same size so they cook evenly. Toss the cubes in half the hot sauce, coating every side. Then, generously season with your dry rub. Place them fat side up on a wire rack and let them sit at room temperature while your smoker comes up to temperature. Placing them on a wire rack improves airflow all around the cubes while the fat renders.
Step 2: Building the Bark
Place the cubes of pork belly on the smoker and let them cook undisturbed for 2–3 hours, or until the bark is set and the internal temperature reads between 165°F and 175°F.
Step 3: Braise and Tenderize
Transfer the pork belly cubes into a disposable pan. Add the remaining hot sauce, a few pats of butter, a handful of brown sugar, and a drizzle of BBQ sauce. These ingredients not only add flavor but act as a braising agent for the pork belly. Lastly, cover the pan tightly with foil, return it to the smoker, and cook for another 1–2 hours, until the pork reaches 185°F–195°F and is getting probe-tender.
Step 4: Glaze and Finish
Remove the foil cover from the pan and add another hit of BBQ sauce and a hot honey glaze. Let the pork belly continue to smoke uncovered for another 15–20 minutes, allowing the glaze to set and the bark to reform. Use your meat thermometer to confirm doneness—look for a temperature of 205°F–210°F, which is generally the range where the probe slides in like butter.
Step 5: Rest and Serve
Let the burnt ends rest for 10–15 minutes to firm up slightly and cool just enough to eat. Then, serve up the pork belly bites and dig in. Both you and your guests will love these!
Substitutions
If you need to adjust for personal taste or pantry constraints:
- No hot honey? Use regular honey plus a few extra dashes of hot sauce or red pepper flakes.
- Not a fan of pork belly? Boneless pork shoulder works, but it won't be quite as buttery.
- Low sugar diet? Use sugar-free BBQ sauce and skip the brown sugar during the foil phase.
Variations
Pork belly burnt ends are super versatile. Here are a few spins to try next time:
- Cherry Molasses BBQ Sauce
- Maple Bourbon BBQ Sauce
- Apple Habanero Glaze
- Apple Cinnamon Glaze
- Korean-Style BBQ Sauce
There are many ways to approach this, but I've tested each option and found them to be delicious. Want to take these a step further? Use this recipe to make pork belly tacos like I did here!
Equipment You'll Need
- Smoker or pellet grill: Essential for low and slow cooking to obtain a classic smoky flavor.
- Wire rack + baking sheet: Keeps the cubes elevated and promotes bark formation. Additionally, it makes the transportation of the pork belly significantly easier.
- Aluminum foil pan: Used during the braise phase when it's time to add the sauce and speed up the cooking process.
- Instant-Read Meat Thermometer: The best way to guarantee they're probe-tender.
- Sharp knife: You'll need one to cube that pork belly cleanly.
- Measuring cups & prep bowls: to gather your ingredients together.
How to Store & Reheat Pork Belly Burnt Ends
If you have leftovers (which is unlikely, but it does happen), you'll want to store and reheat them properly to maximize flavor and texture. Once the pork belly has cooled completely, transfer the cubes to an airtight container and store them in the fridge for up to four days. This prevents excess moisture buildup, which can compromise the bark you worked so hard to create (even after crisping it in a pan).
For more extended storage, freeze the glazed pork belly in vacuum-sealed or heavy-duty freezer bags. Squeeze out as much air as possible to avoid freezer burn. When properly packed, they'll last for about two months.
When it's time to reheat (whether the next day or later), set the oven or air fryer to 300°F and cover the pork with foil to keep the meat moist. For extra texture, finish them under the broiler for just a few seconds to help crisp them back up.
Recipe
Smoked Pork Belly Burnt Ends w/ Hot Honey Glaze
Equipment
- Smoker
- Wire Rack
- Baking Sheet
- Aluminum foil pan
- Instant-Read meat thermometer
- Sharp knife
- Measuring cups & prep bowls
Ingredients
- 2-3 lbs. pork belly skin removed
- 4 T hot sauce
- BBQ Rub of Choice as needed
- 4 T butter
- ½ C Hot Honey
- ¼ C BBQ Sauce of choice
Instructions
- Preheat the smoker to 275 degrees. Meanwhile, slice the pork belly into 1 ½ inch cubes, slather with half of the hot sauce, and season liberally on all sides with your favorite BBQ rub.
- Once the smoker has come up to temperature, add the pork belly on a wire rack and smoke for 2-3 hours. Once the pork belly registers 165-175 degrees and the bark has set, remove the wire rack from the grill. Add the pork belly to a foil pan with the rest of the hot sauce plus the remaining ingredients, wrap with foil and place back on the grill.
- Allow the pork belly to continue smoking until it reaches ~185-195 degrees, then remove the aluminum foil, toss in a little more BBQ sauce, and keep smoking uncovered until the bark has reset and the pork belly is probe tender, about 200-205 degrees.
- Allow the burnt ends to cool for 10-15 minutes then serve. Enjoy!
Notes
- Texture Goals: Don’t rush the wrap phase. That’s where the magic happens—wait until you're sure a strong bark has formed, generally closer to 175 degrees.
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