Go Back Email Link
–+ servings
pork belly burnt ends in an aluminum foil pan
Print

Pit Boss Pork Belly Burnt Ends

Pit Boss Pork Belly Burnt Ends are the ultimate BBQ appetizer! Seasoned and smoked just how you like them, then sauced and slow-cooked until super tender and caramelized. We show you how to get them perfect in your pellet grill every time.
Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings 10
Calories 1259kcal
Author Meghan Martigan
Cost $24

Ingredients

  • 4-5 lbs Pork Belly
  • ¼ Cup BBQ Rub recommended: Meat Church The Gospel and Kosmos Honey Killer Bee
  • ½ Cup Brown Sugar
  • 8 tablespoon Butter
  • ¼ Cup Honey
  • 3 tablespoon Apple Cider Vinegar
  • ½ Cup BBQ Sauce recommended: Blues Hog Raspberry Chipotle

Instructions

Prepare the Meat

  • Slice the pork belly into cubes.
    a cube of pork belly in a gloved hand
  • Season the meat with your favorite BBQ rubs.
    cubes of pork belly in a foil pan being seasoned with a gloved hand
  • Arrange the cubes on a wire rack set over an aluminum foil pan, spacing them to ensure airflow around each cube. Set aside while you start up the grill and light the pellet tube, if using.
    seasoned cubes of raw pork belly on a wire rack set over an aluminum foil lined baking sheet

Start the Grill

  • Turn on the Pit Boss and run through the start up cycle. Set the temperature to 270°F if you know your Pit Boss runs true to temperature. Otherwise, set the smoker to 250°F.
  • Fill a pellet tube with a combination of pellets and wood chips. Light the tube following the proper steps (see notes) and lay it down on the grates. Open the exhaust pipe as far as it will go.

Form the Bark

  • Place the tray of meat in the smoker next to the smoker tube so that the smoke will flow over the meat on its way out the exhaust pipe.
    a pan of seasoned pork belly cubes on the grates of a pellet grill with a smoker tube next to it
  • Smoke the meat for 3-4 hours to form a nice bark on the outside and get some good color on the exterior of the pieces. The fat will have started to render but not be complete yet.
    a tray of seasoned pork belly cubes during the bark forming step

Braise the Meat

  • Transfer the cubes to a clean aluminum foil pan.
  • Sprinkled the brown sugar over the cubes, top with slices of butter and drizzle with honey.
    an aluminum foil pan filled with seasoned pork belly cubes with brown sugar sprinkled on top, slices of butter, and honey drizzled
  • Cover the pan tightly with aluminum foil and place it back in the pellet grill.
  • Continue to cook the meat for at least 2 more hours, until the meat is completely tender and pulling apart and the fat has rendered.

Sauce and Finish

  • Remove the meat to a clean foil pan, leaving behind the grease in the old pan.
  • Drizzle the apple cider vinegar and BBQ sauce over the pork, mix to coat, then place the pan back in the pellet grill uncovered.
    BBQ sauce being drizzled over cubes of pork belly
  • Cook for about 30 minutes, until the sauce has begun to caramelize on the meat.
  • Serve warm. No need to rest.
    pork belly burnt ends in an aluminum foil pan

Video

Notes

Follow the steps here to properly Light a Pellet Tube.

Nutrition

Calories: 1259kcal | Carbohydrates: 25g | Protein: 20g | Fat: 120g | Saturated Fat: 46g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 54g | Trans Fat: 0.4g | Cholesterol: 174mg | Sodium: 290mg | Potassium: 453mg | Fiber: 0.3g | Sugar: 22g | Vitamin A: 379IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 2mg