These Pork Belly Burnt Ends are smoky, tender, and coated in a sticky barbecue sauce for an irresistible bite.

Pork Belly burnt ends on a plate with rice and green beans.

Why You’ll Love These Pork Belly Burnt Ends

Crispy on the outside, tender on the inside: Grilling the pork belly whole develops a flavorful crust while keeping the meat tender.
Incredible smoky flavor: Cooking over the grill gives the pork belly that delicious barbecue flavor.
Easy preparation: No need to cut the raw pork belly into individual cubes before grilling.
Sticky BBQ glaze: Finishing the pork belly in a skillet with barbecue sauce creates a rich, caramelized coating.
Perfect for sharing: Serve these bite-sized pieces as an appetizer, party snack, or main dish.

Ingredients for Pork Belly Burnt Ends

Pork Belly: Use a, skinless pork belly for the best results. The layers of fat help keep the meat juicy and flavorful as it cooks. Petit Jean Meats sent us a small 1 -2 pound skinless pork belly that was pre-seasoned. This method will also work with a 4-5 pound pork belly, additional cooking time will be needed.
Dry Rub: Season with your favorite Pork Rub or try our Best Dry Rub.
BBQ Sauce: Use your favorite barbecue sauce. A sweet and smoky sauce works especially well for creating that irresistible sticky glaze.

How to Cook Pork Belly Burnt Ends on the Grill

Season the pork belly with dry rub.
Preheat the Grill: Heat your grill to 300°F, preparing it for indirect cooking.
Prepare a Drip Pan: Make a tray using heavy-duty aluminum foil or use a disposable aluminum pan. Place it below the grill rack to catch the drippings from the pork belly.
Grill the Pork Belly: Place the whole pork belly directly onto the grill rack above the drip pan. Close the grill and cook for about 1½ hours, or until the internal temperature reaches 205°F. Cooking time will vary depending on the thickness of the pork belly.
Cut into Chunks: Remove the pork belly from the grill and transfer it to a cutting board. Carefully cut into bite-sized chunks.
Add the BBQ Sauce: Place the pork belly chunks into a skillet and pour barbecue sauce over the top. Stir until all the pieces are coated.
Cook Until Sticky: Cook over medium to medium-low heat, stirring often, until the barbecue sauce thickens and creates a sticky glaze around the pork belly.
Serve: Remove from the heat and serve warm with extra barbecue sauce for dipping.

Pork belly burnt ends in a skillet with bbq sauce pouring over.

Tips for the Best Pork Belly Burnt Ends

Grill the pork belly whole. This method develops a crispy exterior without drying out the smaller pieces during the initial cook.
Use a meat thermometer. Pork belly becomes especially tender as the fat and connective tissue render. Aim for 205°F and check for tenderness before removing it from the grill.
Don’t skip the drip pan. Pork belly releases quite a bit of fat as it cooks. A drip pan helps prevent flare-ups and makes cleanup easier.
Cut into even chunks. Keeping the pieces close to the same size makes them easier to coat evenly with sauce.
Stir the sauce often. Barbecue sauce contains sugar and can burn quickly. Keep the heat moderate and stir frequently as the sauce thickens.
Serve immediately. These burnt ends are especially delicious when the barbecue glaze is hot and sticky.

Plate of burnt ends with rice and green beans.

What to Serve with Pork Belly Burnt Ends

Pork belly burnt ends make a fantastic appetizer for backyard cookouts, game day parties, or family gatherings. Serve them with toothpicks for an easy finger food.

For a complete barbecue dinner smoked mac and cheese, grilled corn on the cob, baked beans, or homemade coleslaw. We served it with rice pilaf and green beans and it was amazing.

Can You Make Pork Belly Burnt Ends Ahead of Time?

Yes! You can grill the pork belly ahead of time, allow it to cool, and refrigerate it in an airtight container for up to 3–4 days.
When ready to serve, cut the pork belly into chunks and warm them in a skillet with barbecue sauce until heated through and sticky.

How to Store and Reheat

Store leftover pork belly burnt ends in an airtight container in the refrigerator for up to 3–4 days.
To reheat, place them in a skillet over medium-low heat with a little additional barbecue sauce. Stir frequently until heated through.

Give These Pork Belly Burnt Ends a Try!

These easy Pork Belly Burnt Ends are proof that you don’t need a complicated recipe to make incredible barbecue. With a crispy, smoky crust, tender center, and sticky BBQ glaze, they’re sure to disappear fast!

If you try this recipe, leave a comment and a star rating below. We’d love to hear how they turned out on your grill!

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Pork Belly Burnt Ends

These Pork Belly Burnt Ends are smoky, tender, and coated in a sticky barbecue sauce for an irresistible bite.

Prep Time5

Cook Time1 45

Course: Pork

Cuisine: American

Keyword: bbq burnt ends, small pork belly

Servings:

Calories: 733kcal

Ingredients

1 pound Pork Belly
2 tablespoons Pork Rub
1 cup Barbecue Sauce

Instructions

Season the pork belly with dry rub.
Heat your grill to 300°F, preparing it for indirect cooking.
Make a tray using heavy-duty aluminum foil or use a disposable aluminum pan. Place it below the grill rack to catch the drippings from the pork belly.
Place the whole pork belly directly onto the grill rack above the drip pan. Close the grill and cook for about 1½ hours, or until the internal temperature reaches 205°F. Cooking time will vary depending on the thickness of the pork belly.
Remove the pork belly from the grill and transfer it to a cutting board. Carefully cut into bite-sized chunks.
Place the pork belly chunks into a skillet and pour barbecue sauce over the top. Stir until all the pieces are coated.
Cook over medium to medium-low heat, stirring often, until the barbecue sauce thickens and creates a sticky glaze around the pork belly.
Remove from the heat and serve warm with extra barbecue sauce for dipping.

Notes

The 1½-hour cooking time should be treated as an estimate, since a whole pork belly may take considerably longer to reach 205°F at a grill temperature of 300°F. The internal temperature and tenderness are the best indicators of doneness.

Store leftover pork belly burnt ends in an airtight container in the refrigerator for up to 3–4 days.

To reheat, place them in a skillet over medium-low heat with a little additional barbecue sauce. Stir frequently until heated through.