Smoked Pork Belly Burnt Ends

Jump to recipe

Melt-in-Your-Mouth Smoked Pork Belly Burnt Ends with Mango-Cilantro Salad

Looking for a rich and flavorful smoked appetizer that wows at first bite? These Smoked Pork Belly Burnt Ends are a backyard BBQ favorite that delivers everything you love about pork—crispy bark, tender insides, and that signature BBQ flavor. Whether served on toothpicks as a party snack or over a vibrant mango-onion-cilantro salad as a main course, this recipe brings next-level flavor to your Kamado Joe cook.

Why the Kamado Joe Big Joe III Is Perfect for Burnt Ends

The Kamado Joe Big Joe III is ideal for low-and-slow recipes like pork belly burnt ends thanks to its superior heat retention and multi-zone cooking capabilities. Its versatility lets you sear, smoke, and roast with ease—making it the perfect tool for BBQ enthusiasts looking to take their pork game to the next level.

Tips for Perfect Pork Belly Burnt Ends

  • Uniform size matters: Cut even cubes to avoid overcooking smaller pieces.

  • Don’t rush the smoke: Color equals flavor—let them go the full 2.5–3 hours in the first stage.

  • Wrap and rest: The braising stage tenderizes, and the rest period helps the juices settle.

  • Try a fruit glaze: For a twist, brush on a mango or peach glaze in the last 5 minutes.

 

Por Oded Eshel

Smoked Pork Belly Burnt Ends

Raciones: 12 people
Tiempo de cocción: 4 - 5 horas
Nivel:
Principiante:
Método:
Ahumado
Comida:
Cerdo
Smoked Pork Belly Burnt Ends

Ingredients

  • Main

  • Salad Base (optional but recommended)

Smoked low and slow over maple or fruit wood on the Kamado Joe Big Joe III, these pork belly bites are coated in a savory rub, bathed in butter and apple cider vinegar, then finished to sticky, caramelized perfection. This is what backyard BBQ dreams are made of.

Instructions

  1. 01

    Set up your Kamado Joe for indirect cooking. Add 2–3 chunks of maple wood or fruit wood like apple or cherry for a sweet, smoky flavor. Bring your grill to a steady temperature between 225–250°F.

  2. 02

    Trim any excess fat, then slice the pork belly into 1-inch thick strips, followed by 1-inch cubes. Aim for uniform size to ensure even cooking. Season all sides liberally with your favorite BBQ rub.

  3. 03

    Place the seasoned pork belly cubes directly on the grill grates, leaving space between each piece for airflow and even smoking. Smoke at 225–250°F for 2.5–3 hours, or until a rich mahogany color develops and the cubes are slightly firm but not dried out.

  4. 04

    Transfer the pork belly to an aluminum foil pan. Add 2 sticks of butter, 1 cup of apple cider vinegar, and a little more BBQ rub. Cover tightly with foil and return to the grill for 1.5 hours, still maintaining that low-and-slow temperature range.

  5. 05

    Uncover the foil and let the pork belly continue to cook for another 15–30 minutes, allowing the liquid to reduce and glaze the meat. The edges should caramelize slightly for a perfect sticky finish.

  6. 06

    Let the burnt ends rest for 5–10 minutes. While they rest, mix together mango, onion, and cilantro to create a refreshing base. Serve the pork belly burnt ends over this vibrant salad or on their own with toothpicks for sharing.

Kamado Joe Recetas

Cree algo inesperado

Ver todas las recetas