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pork belly burnt ends

Honey Bourbon Pork Belly Burnt Ends

Pork belly cut into cubes, seasoned with BBQ rub, smoked for three hours until caramelized, then braised in foil pan with honey bourbon glaze made from BBQ sauce, bourbon, brown sugar, and butter until tender and candy-like
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Ingredients Method Notes

Ingredients
  

For the Pork Belly:
  • 4-5 lbs pork belly skin removed, cut into 1½-inch cubes
  • 2 tbsp olive oil
  • ¼ cup BBQ rub
For the Honey Bourbon Glaze:
  • ½ cup BBQ sauce
  • ¼ cup honey
  • ¼ cup bourbon
  • 3 tbsp brown sugar
  • 2 tbsp butter
  • 1 tbsp apple cider vinegar

Method
 

  1. Remove skin from pork belly if attached. Cut into uniform 1½-inch cubes. Toss with olive oil in large bowl, then season all sides with BBQ rub. Let rest 15-30 minutes at room temperature.
  2. Preheat smoker to 250°F with apple, cherry, or hickory wood. Arrange pork belly cubes on wire rack or directly on grates with space between each piece.
  3. Smoke uncovered 2½-3 hours until cubes develop deep mahogany bark, edges caramelize, and significant fat renders. Don't open smoker unnecessarily.
  4. While pork smokes, combine BBQ sauce, honey, bourbon, brown sugar, butter, and apple cider vinegar in saucepan over medium heat. Simmer 5-10 minutes, stirring occasionally, until slightly thickened.
  5. Transfer smoked pork belly cubes to foil pan. Pour bourbon glaze over top and toss to coat thoroughly. Cover pan tightly with heavy-duty foil.
  6. Return covered pan to smoker for 1½-2 hours until pork belly is very tender and nearly falling apart. Check at 90 minutes.
  7. Remove foil cover and continue smoking uncovered 30-45 minutes, stirring every 10-15 minutes, until glaze thickens to syrup consistency and coats cubes with glossy sheen. Remove when edges show slight caramelization and crispiness.

Notes

Use quality bourbon - avoid bottom-shelf brands with harsh taste
Uniform cube size is critical for even cooking
Don't skip the final uncovered period - this creates the candy-like glaze
Burnt ends can be made 1-2 days ahead and reheated gently
Leftover burnt ends reheat well in 300°F oven for 15 minutes
For spicier version, add cayenne pepper to the rub
Substitute maple syrup for honey for different flavor profile
Keep extra sauce on side for dipping or drizzling

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