Pork Belly Burnt Ends In the Oven
Tender and smoky, these pork belly burnt ends literally melt in your mouth. We refer to them as carnivore candy in our house, and everyone begs for the recipe at BBQs. Make in the oven or on the grill.
This main dish goes great alongside sides like pasta salad or Mexican Street Corn Salad.
Burnt Ends may sound like something you'd toss to the dogs, but these tender morsels are a true BBQ delicacy. Make these pork belly burnt ends for your next BBQ and watch them disappear! They are amazing on their own. Or try adding to sandwiches, nachos, and even baked beans. They're perfect for family BBQs, lazy summer weekends, and Father's Day. Best of all they can be made on the grill or in the oven. Love pork? Try my fried pork sandwich next.
These Pork Belly Burnt Ends Are Candy For Carnivores
Ingredient Notes and Shopping Tips
- Dry Rub: Your favorite dry rub, homemade or store-bought, can be substituted.
- BBQ Sauce: I like Sweet Baby Rays best. Homemade BBQ sauce is also fantastic with these.
- Brown sugar: I love a sweet and spicy combination. When you measure it, pack it down in the cup.
- Smoked Paprika: Made from smoked peppers, it has a unique flavor different from standard paprika.
- Cayenne Pepper: Add more or less depending on your spice tolerance.
- Pork Belly; We like to go for a center cut which has a good fat/meat ratio. Buy with the skin removed if possible. This will save you time and effort. It will also save you money since you're paying per pound. If you can't find pork belly, pork shoulder or even the fatty part of a brisket could also be used.
How To Make Pork Belly Burnt Ends on the Grill Or In the Oven
- For the dry rub: In a medium bowl, combine all ingredients.
- Prep Work: Preheat the grill. Place pork belly on foil and rub olive oil and dry rub all over it. Wrap in foil.
- Cook Time #1: Cook for 4 hours. Remove, and slice.
- Cook Time #2: Coat with BBQ sauce, and cook for around 45 more minutes.
- Oven Version: Cook for 3-3.5 hours in the oven at 250 degrees F. Add sauce and cook for 30-40 more minutes.
❓Frequently Asked Questions❓
Reheat in 350-degree oven for 8-10 minutes. I like to add a little extra BBQ sauce when reheating.
Do not overcook or use high heat, or you'll end up with a tough, chewy result. Also, be sure not to cut your pieces too small, which can cause them to cook too quickly and dry out.
️Krystle and Meat Man's Tips️
- Pat Dry: This will remove any excess moisture to help your rub stick and ensure it cooks up crispy.
- Meat Man Tip: My boyfriend says you should always add the dry rub 6-24 hours before cooking to allow the flavors to really soak in.
- Don't Skip the Foil: You don't want the fat to drip into your grill, which will create a mess and is also a fire risk.
- Rest: Rest your meat before cutting it into strips to allow the juices to redistribute.
Doneness
Cook the pork until it reaches 145 degrees F.
📖 Recipe
Pork Belly Burnt Ends
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Ingredients
- 4 Pounds Pork Belly
- 3 Tablespoons Olive Oil
- 1 Cup Dry Rub Recipe Below
- BBQ Sauce If Desired
For the Dry Rub
- 1 Cup Brown Sugar
- ½ Cup Kosher Salt
- 4 Tablespoons Smoked Paprika
- 2 Tablespoons Black Pepper
- ½ Tablespoon Cumin
- ½ Tablespoon Onion Powder
- ½ Tablespoon Garlic Powder
- 1 Teaspoon Cayenne Pepper
Instructions
For the Dry Rub
- In a medium bowl, combine all dry rub ingredients.
For the Pork Belly
- Trim excess fat and skin from the meat.
- Place pork in tin foil. Drizzle olive oil , and rub generously with spice rub. Wrap up in foil.
Oven Version
- Oven Version: Cook for 3-3.5 hours at 250 degrees F. Add sauce and cook for 30-40 more minutes.
Grill Version
- Preheat grill to 250 degrees F. Cook for about 4 hours. Slice into ~4 inch strips. Coat with BBQ sauce. Cook for another 45-60 minutes.
Notes
-
- Dry Rub: Your favorite dry rub, homemade or store-bought, can be substituted.
- BBQ Sauce: I like Sweet Baby Rays best.
- Smoked Paprika: Made from smoked peppers, it has a unique flavor different from standard paprika.
- Cayenne Pepper: Add more or less depending on your spice tolerance.
- Pork Belly:We like to go for a center cut which has a good fat/meat ratio. Buy with the skin removed if possible.
- Pat Dry: This will remove any excess moisture to help your rub stick and ensure it cooks up crispy.
- Meat Man Tip: My boyfriend says you should always add the dry rub 6-24 hours before cooking to allow the flavors to really soak in.
- Don't Skip the Foil: You don't want the fat to drip into your grill, which will create a mess and is also a fire risk.
- Rest: Rest your meat before cutting it into strips to allow the juices to redistribute.
- Doneness: Cook the pork until it reaches 145 degrees F. Do not overcook or use high heat, or you'll end up with a tough, chewy result.
Nutrition
Pork belly burnt ends sound delicious and very easy to make. I was worried this recipe would be overly complicated, but it wasn't.
Pork Belly burnt end is delicious I have tried it. My family loved it.
This worked exactly as written, thanks!
My family loved this!
This worked exactly as written, thanks!
Unbelievably tasty—tender, smoky, and bursting with flavor. They're an absolute must-try for any BBQ lover!
I love pork belly! I grew up eating it in South America. And these burnt ends are worth the hype! So flavorful. Perfect for sharing (or not sharing) with friends. 😉
This worked exactly as written, thanks!
I made the Pork Belly Burnt Ends for a barbecue and they were an absolute hit! The smoky, caramelized flavor was incredible. Everyone couldn’t stop raving about them. This recipe is definitely a keeper!
Burnt ends are a favorite around here - these are fantastic, I loved the flavor!
I was really nervous to make these because I haven't cooked with pork belly before but they turned out absolutely delicious. Thank you!
My husband tried this recipe and we really liked it! The pork had so much flavor and very tender! Love it!
I'm impressed with how well these pork belly turned out! The combination of textures and flavors was pure perfection, everyone was left wanting more!
These are fantastic! They're so moist and tender on the inside and the outside has a fantastic char!