Smoked Pork Belly Burnt Ends Recipe

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Pork Belly Burnt Ends are super tender, full of flavor, and so easy to make. This recipe is so delicious and popular that over 24 million people have devoured our viral video and thousands have made this recipe with smashing success! This pork belly recipe is a delicious twist on classic brisket burnt ends. These morsels of goodness have developed the nickname meat candy for good reason.

A piece of Pork Belly Burnt Ends
These pork belly bites make great appetizers and finger foods.
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Vindulge Recipe Highlights

  • Cubed Pork Belly is slowly smoked in a brown sugar seasoning, then braised in barbecue sauce, honey, and butter.
  • As it finishes the pork belly is rendered into sticky pork cubes that melt in your mouth.
  • It doesn’t matter what type of smoker you use, this pork recipe will work on all of them.
  • This recipe is a great idea for for a party or large event as it’s always a crowd favorite and scales up or down easily. 

Pork Belly Burnt Ends Background

The transformation of pork belly into something resembling the classic perfection of beef burnt ends is a pretty magical experience.

And, shortly after I released our video for our recipe, it had over 2 million views in less than 2 days. People loved this recipe! The video now has over 24 million views and counting, and the recipe is also featured in our critically acclaimed cookbook, Fire + Wine.

Pork Belly Burnt Ends in a large sheetpan
Pork Belly is the best cut for their marbling.


  • Pork Belly – You can buy a full belly, which will run around 5 pounds, or you can buy smaller portions. Adjust the braise if using smaller portions. Buy with the skin removed when possible. You can substitute pork shoulder as well if you can’t find the belly.
  • Seasoning – We recommend an olive oil binder and our pork seasoning, which is a mix of brown sugar, kosher salt, and savory spices. You can change the flavor profile with any of our seasonings.
  • Braise Sauce – We recommend our Red Wine BBQ Sauce, unsalted butter, and local honey.
Raw Pork Belly slabs.
A pork belly slab cut in half showing fat and meat side.

Buying Guide

This cut will come in many sizes at the grocery store, from small strips to a full slab (10+ pounds). Make sure to ask the butcher for skinless pork belly (this saves some weight when you have to pay by the pound). If the slab with skin is the only option, then look to be sure it isn’t overly fatty and remove the skin before you make this pork belly recipe.

When buying a smaller belly, be sure it’s the center cut of the slab. One side of the belly is thin and not very meaty. Another end tends to be mostly fat, which is difficult to fully render. So the center cut is ideal as it has a ratio of 50% meat and 50% fat.

Preparation for Pork Belly Burnt Ends

Place the pork belly on a large cutting board.

If you still see the skin on the pork belly, or there is a little extra fat, trim that off. Then cut the meat into 1 1/2 to 2-inch cubes. Don’t be afraid if at first the cubes seem a bit large. After cooking, your pork belly burnt ends will shrink down to the perfect bite sized piece.

An image from a video with text saying "trim off skin"
Skin won’t render, so remove it and any excess fat.


Place the cubed pork belly in a large bowl or on a large baking sheet. Apply olive oil and pork seasoning and toss together until well coated.

Be generous (we use about 1 cup of dry rub for 5 pounds of meat). Feel free to adjust the amount based on your portion size.

Place the belly cubes on a wire cooling rack, rather than a baking sheet. Smoking with the wire rack is more ideal for smoking pork belly bites since it allows for better smoke circulation. Also, it will take much less effort to get the meat cubes on and off the grill.

raw pieces of pork belly on a wire rack
Pro Tip: Use a wire rack when smoking, it makes for easy transfer on and off the smoker.

How to Smoke Pork Belly Burnt Ends

Easy steps for perfect pork belly burnt include smoking for flavor, covering in sauce to baste and render out the fat, and then finishing uncovered to let the sauce firm up.

  1. Smoke: Place on smoker and smoke for three hours at 250 degrees Fahrenheit (F), or until you like the color of the meat. A nice bark will form starting around the three-hour mark. This can take longer based on so many factors, like wind and how much bark you like. The key is, once you put it into the braising liquid, your bark is done forming. Pork belly burnt ends on a yoder smoker.
  2. Braise: Next, add the pork belly cubes to a pan (we like a disposable aluminum pan or pyrex dish). Then, into the disposable pan, add the braising liquid. We use our rich Pinot Noir BBQ Sauce to really add that extra flavor (about 1 cup), 3-4 tablespoons of butter, which adds richness and acts as a fatty binding agent for bringing the sauce and honey together, and then 2 tablespoons of honey (or agave) to bring a stickiness and sweet characteristic. Then mix them all together.Making Pork Belly Burnt ends
  3. Cover and Continue Smoking: Place back into the smoker and braise for another 60 – 90 minutes. You will find that the liquid braises at or near a boil and that the fat renders down in the pork belly burnt ends keeping the pan moist. Braise until the internal temperature of the bites are 200-205 degrees F. We always recommend using a good digital thermometer to check your temp. Tray of Pork Belly Cubes, Covered
  4. Uncover: Finally, remove the foil cover and cook for another 15 minutes (uncovered) to let the heat tack up that sauce. Remove and enjoy some well-made pork belly burnt ends. It’s that simple. And incredibly delicious!
Smoked Pork Belly Burnt ends fully cooked in an aluminum pan
Serve them up with a toothpick right from the pan.

Frequently Asked Questions

What Are Pork Belly Burnt Ends

Pork Belly Burnt Ends are cubed pieces of pork belly that are slowly smoked, sauced, and then finished in the same way beef brisket burnt ends are made. Pork Belly is the best cut for this style of cooking with the perfect meat-to-fat ratio. This recipe is inspired by the 3-2-1 method of smoking pork ribs.

We started experimenting with this recipe early in our professional catering days back in 2014. Originally we cut them in long slices, and then realized by making them in cubes we get more surface area for smoke and flavor. This recipe became a sensation after we published it back in 2015.

Are pork belly burnt ends fatty?

If you cook them all the way through, then the fat will render out and you’ll be left with a delicate and tasty burnt ends that don’t have noticeable fat.

What is the best cut of meat for pork belly burnt ends?

It’s best to use pork belly. If you can’t find belly use boneless pork shoulder.

Do you take the skin off pork belly burnt ends?

Yes. Remove the skin as it won’t render during the cooking process and will be chewy when eating. A more effective way is to buy the pork belly with skin off so you aren’t paying for the extra weight.

Can you overcook pork belly burnt ends?

Yes. It is possible that over-smoking them will make them dry out. Also cutting the cubes too small will cause them to dry out.

How do you reheat pork belly burnt ends?

If you have leftovers, be sure to save the sauce and juices it is sitting in and store in the refrigerator. The sauce will harden up.

To reheat, pre-heat an oven or the smoker to 300 degrees Fahrenheit. Place the pork belly, and all the juices, into an oven-safe dish and cover in foil. Reheat until warm and the sauce has liquefied (about 20 minutes).

Can you make pork belly burnt ends in the oven?

Yes. To modify for the oven follow the same directions of slowly cooking in the oven at 250 degrees Fahrenheit, then covering with sauce, and finishing as the recipe suggests.

How long to smoke pork belly burnt ends?

It will take 5 hours to cook and 15 minutes to finish (uncovered) to let the sauce harden up.

What is Pork Belly

Pork belly is a cut of meat that comes from the belly of the pig and is attached to parts of the loin and ribs. This incredibly marbled and tender cut is the base for bacon or Porchetta and has a lot of intramuscular connective tissue. The best way to cook pork belly is to smoke or render out that fat using indirect heat.

How Much Pork Belly Per Person?

When we cater events we estimate 5 ounces of meat per person for a serving, so you roughly get three servings per pound. Trust us when we say people will want more.

Expert Tips

  • Be sure your grease traps are clean. Pork belly will render a lot of fat and if they are blocked you run the risk of a grease fire.
  • If you see cubes that are all fat, those won’t render. Discard them. If you are buying the pork belly, look to make sure you have a cut that is a balance of fat and meat. Ask the butcher for the center cut of the belly for the best fat-to-meat ratio. We mention this again based on a lot of experience and reader feedback.

Storage and Reheating

You can follow this recipe and make the pork belly in advance up to one week prior to eating them. If you make them in advance be sure to store the pork belly in an airtight container with all of the braising liquid, including the rendered fat.

The fat will harden and that is fine.

To reheat, place in a large baking dish with all the braising liquid and fat and cover with aluminum foil. Bake at 325 degrees F for 30 minutes. The fat will render and the belly will maintain the soft texture and be warmed through.

You can also reheat the same way on a smoker at lower temps. Plan one hour at 250 degrees F for the pan to warm up.

What To Serve With Pork Belly Burnt Ends

Anytime we make these it’s always a good idea to balance the rich flavors of the pork belly with something not as rich. Our no-mayo coleslaw is perfect, especially if you make these into a sandwich. Or go with our grilled romaine Caesar salad.

You can explore our side recipes for more inspiration.

Wine Pairing for Pork Belly Burnt Ends

While I highly recommend a glass of rosé while cooking this delicious recipe (since, well, it takes upwards of 4 hours for the magical meal to come to fruition). But come burnt end time, we’re going big, with Syrah!

The flavors here are big and bold. You’ve got the smoke, some richness, sweetness, possibly spiciness. You need something that can handle that weight. There are several options, but I love a bold Syrah. Syrah from Washington State is my go-to. It has some richness, bold fruit, and some herbal notes. Big and balanced flavors, just like the burnt ends! Malbec and Zinfandel are also good pairings.

A hand holding a single smoked pork belly burnt end bite

Other Great BBQ Recipe Ideas

  • You need an instant read thermometer to take the temperature of the pork belly.
  • Food safety gloves for preparation.

Food and Cooking Safety Considerations

Pork belly has a considerable amount of fat that will render. This means you need to be sure that you have a CLEAN smoker and a clear path for the fat to drain AWAY from the fire. The grease from the rendering will ignite if it comes into contact with a flame source. If you are cooking a large amount on a small cooking surface be sure that you are changing out the grease tray during the cook.

For consideration, be sure to follow safe food handling practices. You are cooking the pork belly well over the USDA recommended temperature of 145 degrees F so the finished product is safe to eat.

  • Do not use the same utensils on cooked food, that previously touched raw meat.
  • Wash hands after touching raw meat and consider using gloves when prepping.
  • Don’t leave food sitting out at room temperature for extended periods.

See more guidelines at

Within 48 hours of publishing this viral recipe in 2017 we had over 2 million views, and today is one of the original and most popular pork belly burnt ends recipes on the web with over 24 million views.

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Now on 2nd edition

Fire + Wine Cookbook

“This book is a one-stop guide for anyone truly interested in elevating their BBQ experience into a culinary work of art.”
5 out of 5 Stars
San Francisco Book Review

About Vindulge

Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbook, Fire + Wine, and have been creating content for the IACP nominated website Vindulge since 2009. They live in Oregon on a farm just outside Portland.

Smoked Pork Belly Burnt Ends
4.52 from 133 votes

Smoked Pork Belly Burnt Ends

Smoked Pork Belly Burnt Ends are super tender, juicy bites full of smoky flavor. Smoke these for three hours, braise in a BBQ sauce mix, and then finish uncovered for the perfect meat candy.
Prep: 15 minutes
Cook: 5 hours
Total: 5 hours 15 minutes
Servings: 15 servings


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For the Pork Belly Burnt Ends:

  • 5 pounds pork belly, sliced into 1 1/2 to 2-inch cubes
  • 3 tablespoons extra virgin olive oil
  • 1 cup Ultimate Dry Rub, (see notes for our favorite)

For the Sauce:


  • Preheat Smoker: Set smoker to 250 degrees Fahrenheit using fruit wood (we like cherry for color and sweeter flavor).
  • Prepare Pork Belly: Trim excess skin and fat off the pork belly and slice it into 2-inch cubes and place into a large bowl. Add olive oil and dry rub and liberally and mix with your hands. Place cubes onto a wire rack or directly on the smoker.
  • Smoke: Smoke uncovered for three hours. Look for a darker red color and a modest bark develop.
  • Braise: Remove the pork belly cubes from the smoker and place into a foil pan and then add your BBQ sauce, butter, and honey, and stir. Next, cover the pan with aluminum foil and place back on the smoker.
    Cook for an additional 90 minutes or until the internal temperature (IT) of the pork belly is roughly 200 – 203 degrees Fahrenheit.
  • Finish Smoking Uncovered: Remove foil from the pan, close the lid to the smoker, and smoke for another 15 minutes to let the sauce thicken up.
  • Serve: Remove from smoker and serve.



Buying Guide – When buying pork belly consider the entire slab for a large crowd and trim it down. Be sure skin is removed prior to buying to avoid paying for the extra weight. If a smaller crowd, be sure to buy the center cut for the equal amounts of marbling.
Oven Modification – To modify for the oven follow the same directions of slowly cooking in the oven at 250 degrees Fahrenheit, then covering with sauce, and finishing as the recipe suggests.
Timing – Plan 5 hours for the cooking process and 15 minutes uncovered to let them finish. You can prepare these the day before and just reheat them when you want to eat.
Reheating – If you have leftovers, be sure to save the sauce and juices it is sitting in and store in the refrigerator. The sauce will harden up.
To reheat, pre-heat an oven or the smoker to 300 degrees Fahrenheit. Place the pork belly and all the juices it’s in into an oven safe dish and cover in foil. Reheat until it’s warm and the sauce has liquefied (about 20 minutes).


Calories: 1657kcal | Carbohydrates: 25g | Protein: 28g | Fat: 161g | Saturated Fat: 59g | Cholesterol: 215mg | Sodium: 461mg | Potassium: 667mg | Fiber: 1g | Sugar: 16g | Vitamin A: 470IU | Vitamin C: 2mg | Calcium: 114mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 15 minutes
Cook Time: 5 hours
Total Time: 5 hours 15 minutes
Course: Appetizer, bbq, bbq sauce
Cuisine: barbecue, bbq, pork
Servings: 15 servings
Calories: 1657
Keyword: burnt ends pork belly, how long to smoke pork belly, how to smoke pork belly, pork belly, pork belly bites, pork belly burnt ends, pork belly burnt ends recipe, pork belly recipes, pork belly rub, smoked pork belly, smoked pork belly burnt ends
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About Mary

I'm Mary, a wine/food/travel writer, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, founder of Vindulge, and author of Fire + Wine cookbook. Thanks for stopping by!

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  1. This recipe can be made with less quality beef cuts like chuck roasts and round roasts. I think the flavor is best when made ahead and served weeks later.

    1. Anne, yes you can. I would simply follow the recipe and store the burnt ends in a dish you will reheat them in with all the juices. Foil it, and then reheat at 300 degrees F until they warm up. The fat will melt again and the sauce and it’ll be delish.

  2. 5 stars
    I’ve made these a few times now and have finally got the process down. These are simply amazing. Everyone now asks me to bring them to parties.

  3. 3 stars
    I executed this recipe precisely as written (except beginning with three pounds of belly and using Applewood instead of cherry) including the specified rub and pinot noir sauce with mixed results. I preheated my medium big green egg to 250°F over Rockwood lump and dry Applewood chinks and added the rubbed pork cubes to a rack on top of the grate. I cooked them there for exactly three hours at 225°F (Egg Genius controlled) over indirect heat (platesetter/convEGGtor in place). Internal temp of some of the larger chunks averaged around 205° but felt more rubbery than tender. I put them in a half size foil steam pan with the sauce/honey/butter mixture, stirred to coat all sides, covered and put back on the egg. I let that go another 90 minutes. When I uncovered the steam pan, there was a solid half inch of rendered fat in the bottom. I left it on the Egg uncovered for the requisite 15 minutes.

    There was a LOT of very tender but large, un-rendered fat blobs in the resulting chunks of meat. Despite being a keto fueled ageing athlete, this was a little more than I could stomach. My border collies were thrilled to get these discards in their evening kibble. The lean parts were divine! Bonnie and Blue got a little of this too.

    I’m going to do this again but just a little different: 1) I’m going to be careful to choose a leaner hunk of pork belly; and 2) I’m going to cook it at 250 instead of 225 with the goal of speeding up the rendering; and 3) I’m going to leave the slab of meat whole and monitor it’s internal temp while I smoke it. I plan to pull it at 200°F internal, cube it, sauce it, pan it uncovered and return it to the egg for 30 minutes or so.

    I really liked the rub and the sauce.

    1. Great feedback, we’ll update the post to also mention, that on some of the belly cuts, you will get pieces that can be 100% fat or close to it. Those will never render down. So when grabbing the next belly, I would look to the side of each belly and make sure you see a nice balance of both fat and meat, 50/50 is great.

  4. 5 stars
    I love PBBE!! I have a question about smoking them for the 2hrs and then putting them in the fridge to finish later?? I think they will be ok. We are going up to the lake with no smoker, want to get the smoke infused. Then I thought I could vacuum seal them and take them to the lake to be finished later on the grill? Thoughts?

    1. Judy it can certainly work, but I would also consider finishing them before the lake trip. Then you can reheat them. The amount of fat still left is perfect for reheating, add a touch more sauce if they seem dry.

  5. Hi.
    I was just wondering if you keep the smoke going when you return it to the smoker for the 60-90 mins?

    1. We do because it’s easier, but you can run just charcoal if you want as technically it won’t take any smoke in.

  6. 5 stars
    This recipe was amazing!!! I made it for Easter along with your mustard rubbed St. Louis style ribs recipe and everyone at our BBQ was fighting over the last little pork belly nuggets! Definitely will be making this recipe again and again.

  7. 5 stars
    These burnt ends look amazing. I actually have never tried making just burnt ends but now that I have your tips and the recipe I will be giving it a try soon.

  8. 4 stars
    Followed time and temp on my charcoal smoker and Burnt them to heck. Other than that delicious. Maybe cut too small? Try, try again.