Today, we’re tackling a classic and are going to cook it over fire. These Maple Bourbon Pork Belly Burnt Ends are a backyard tradition! Slowly smoked over hot Cowboy Charcoal until tender, then caramelized with butter, sugar and BBQ sauce for a nice sweet crisp.
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Sponsored by Cowboy Charcoal
Why You’ll Love It
Pork belly is the bomb. This luscious cut of meat is exactly as described: meat from the underside of the pig. Also, if your interested, this is the same place that bacon comes from!
In fact, pork belly is just uncured & unsmoked bacon that we use to make bite sized pieces of savory meat candy. If you love bacon, then you are gonna love this recipe!
For more with pork belly, check out Fried Pork Belly Tacos, Smoked BBQ Pork Belly and Sriracha Bourbon Pork Belly.
In this recipe, we are going to cube the pork belly so it forms bite size pieces. Make sure to not cube them too small because they will shrink a decent amount from the smoking process.
This will help the pork belly break down slower so the fat renders nicely. Using Cowboy Charcoal for this process is ideal since it leaves low residue, keeps a consistent heat, and smells fantastic.
We add flavor to our pork belly burnt ends throughout the cooking process. We start by seasoning them with my Maple Bourbon seasoning, then top them with butter and brown sugar as they finish smoking, and finish by covering them with a homemade BBQ sauce made of Cowboy’s Prairie Fire, maple syrup, and bourbon.
These meat cubes are bursting with flavor!
For with my Maple Bourbon Seasoning, check out Bourbon Bacon Chicken Wings, Maple Bourbon Smoked Salmon and Maple Gochujang Rotisserie Ribs.
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How to Make Maple Bourbon Pork Belly Burnt Ends
This epic Maple Bourbon Pork Belly Burnt Ends recipe is smoky, sweet and savory all at the same time. Perfect for anyone who loves BBQ and bacon.
Ingredients for Maple Bourbon Pork Belly Burnt Ends
Pork Belly:
- 2 lbs Pork Belly cubed
- Maple Bourbon Seasoning or your favorite dry rub
- ½ cup Brown Sugar
- 6 tbsp Butter
- Oil as needed
BBQ Sauce:
- ⅓ cup of BBQ sauce (I used Cowboy Prairie Fire, you can use your favorite)
- 2 tbsp Maple Syrup
- 2 tbsp Bourbon
Step-By-Step Instructions
Start by lathering your cubed pork belly with oil, then thoroughly season with my Maple Bourbon seasoning or your favorite pork rub. Set in the fridge for 1-2 hours.
Using Cowboy Charcoal, fill one chimney full of coals, light and let preheat for your smoker for low heat (250F). You can also top those embers with 1-2 Cowboy Hickory Pit Logs for added smoke flavor.
Add your pork belly onto the smoker and cook for 2.5 hours. Once done, pull off and place in an aluminum foil pan & top with butter and brown sugar. Place back in the smoker for 1.5 hours or until their internal temperature reaches 205F.
Heat up your BBQ sauce along with the maple syrup and bourbon. Simmer over low heat until thick (about 10 minutes).
Lather your smoked pork belly in bbq sauce, and then crank up the heat in the smoker and let caramelize for 5-10 minutes.
Pork Belly Burnt Ends are ready, so pull them out of the smoker and enjoy!
More epic burnt ends recipes
How to Serve Maple Bourbon Pork Belly Burnt Ends
You can eat Pork Belly Burnt Ends as an appetizer by searing some toothpicks. You can also enjoy them by adding them into a delicious, hearty BBQ salad. Your guests will be surprised and impressed with their juicy, savory flavor!
For more delicious recipes, check out my new grilling cookbook Flavor X Fire, or my first cookbook Food X Fire!
Needing more spice in your life? My spice line can help with that. Check them out here.
Maple Bourbon Pork Belly Burnt Ends
Ingredients
Pork Belly:
- 2 lbs Pork Belly cubed
- Maple Bourbon Seasoning or your favorite pork rub
- ½ cup Brown Sugar
- 6 tbsp Butter
- Oil as needed
BBQ Sauce:
- ⅓ cup Cowboy Prairie Fire BBQ Sauce or your favorite bbq sauce
- 2 tbsp Maple Syrup
- 2 tbsp Bourbon
Instructions
- Start by lathering your cubed pork belly with oil then thoroughly season with my Maple Bourbon seasoning or your favorite pork rub.
- Set in the fridge for 1-2 hours.
- Using Cowboy Charcoal, fill one chimney full of coals, light and let preheat for your smoker for low heat (250F).
- Top with 1-2 Cowboy Hickory Pit Logs for added smoke flavor.
- Add your pork belly onto the smoker and cook for 2.5 hours.
- Once done, pull off and place in an aluminum foil pan & top with butter and brown sugar.
- Place back in the smoker for 1.5 hours or until they are 205F internal.
- Heat up your bbq sauce along with the maple syrup and bourbon.
- Simmer over low heat until thick (about 10 minutes).
- Lather your pork belly in bbq sauce, crank up the heat in the smoker and let caramelize for 5-10 minutes.
- Pork Belly Burnt Ends is ready, now pull out of the smoker and enjoy!
I did this on my Traeger using competition blend pellets(I don’t have charcoal) and it was AMAZING! I should have reduced my sauce a little more, but seriously great flavor! Thanks for the inspiration!
Outstanding recipe. Its so delicious. I’m keeping this one for sure. A must try if you haven’t.
Awesome
This is a staple in my home now. Great dish for main course or just finger food.
Grandson made the burnt ends using a chuck roast, my oh my what flavor! Almost sinful!!
Finally a decent video on how to BBQ Pork Belly Burn Ends. You showed every step perfectly and “quickly”, right down to the BBQ itself. This is exactly what I will do. Thanks so very much for this.
Darlene in Nova Scotia
Thanks, Darlene! We can’t wait to see you’re version. Cheers,
I’ve made these a few times and they are always a hit amongst party goers. These things are DELICIOUS!! If you’ve never made them you have to try it!
Did you take the skin off the pork belly
Yes we did!