Smoked Pork Belly Burnt Ends with Bourbon Citrus Glaze

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Burnt ends are the quintessential smoked meat candy – rich, smoky, caramelized nuggets of barbecue bliss. This smoked pork belly burnt ends recipe takes traditional burnt ends to another level of decadence by using pork belly and tossing it in a bourbon citrus glaze.

Thick-cut strips of pork belly get smoked low and slow until juicy and tender, then glazed with a boozy bourbon citrus sauce and smoked again until crusty and candied on the outside. The result is an utterly indulgent version of “pork candy” that’s impossible to resist.

If you’re a fan of crispy, smoky, intensely flavored bites of barbecue, these smoked pork belly burnt ends need to go on your must-make list immediately. With layers of smoke, savory rub, sweet glaze, and charred edges, they achieve the perfect balance of flavors and textures in every bite-sized morsel.

Whether you call them burnt ends, candied pork belly, or just pork belly candy, these meaty nuggets are barbecue nirvana. They make an incredible appetizer for sharing but are so addictive, you may not want to share at all!

What are Burnt Ends?

Burnt ends are a beloved barbecue delicacy made from the fatty, flavorful ends of a smoked beef brisket. Traditionally, burnt ends start out as the edges or “ends” of a packer brisket. As the brisket smokes over many hours, these outer edges become blackened and charred, while staying incredibly juicy and tender on the inside.

After the brisket is done smoking, these charred, smoky, fatty burnt ends get cubed up and tossed with barbecue sauce or a sweet-sticky glaze. They get returned to the smoker or grill to develop even more caramelized, crispy edges – creating meaty, flavorful nuggets coated in an almost candied bark.

While Kansas City is the barbecue capital most closely associated with the burnt ends tradition, dedicated pitmasters everywhere have embraced these smoky, tender, sauce-glazed morsels. True meat lovers know they make the perfect finger food for sopping up every last bite of barbecue flavor.

For this easy recipe, we’re taking inspiration from the classic brisket burnt ends method but using rich, smoky pork belly cubes instead of brisket. The results are utterly indulgent – crispy, caramelized cubes of pork belly with layers of smoke, savory rub, charred edges, and a boozy bourbon citrus glaze.

Why You’ll LOVE these Pork Belly Burnt Ends:

• The Ultimate “Pork Candy” – Crispy, caramelized, smoky-sweet bites of meaty decadence. Pork belly at its most indulgent.
• Layered, Craveable Flavors – Savory rub, incredible smoke, boozy citrus glaze, and charred edges create an addictively delicious flavor medley.
• Unique Barbecue Classic – A creative twist using pork belly instead of brisket for these iconic burnt ends.
• Perfect Finger Food – Bite-sized, sticky, poppable nuggets made for snacking and parties.
• Easy Smoker Recipe – Minimal hands-on prep, then just smoke until they’re candied perfection.

 Ingredients for Smoked Pork Belly Burnt Ends

To make these ultimate smoked pork belly burnt ends, you’ll need a few key ingredients including a thick-sliced pork belly, a flavorful dry rub, and the components for an Old Fashioned-inspired bourbon citrus glaze.

• Pork belly – You’ll need 5-6 pounds of pork belly, sliced into strips about 2 inches wide. We found a 1/2 pork belly at the grocery store, but Costco often carries whole pork bellies like Swift Meats brand.
• Texas-style rub – We are partial to our Texas Style Rub recipe, but you can use your favorite BBQ pork rub.
• Bourbon citrus glaze – Ingredients below!

Ingredients for the Bourbon Citrus Glaze

This boozy, citrusy glaze is the key to getting those coveted candied, caramelized edges on the burnt ends.

• Bourbon
• Juice from a jar of bourbon-soaked cherries – We highly recommend using the gourmet bourbon-soaked cherries in this recipe.  These can be found at most liquor stores – we found ours at Total Wine and Spirits. If you can’t find them, you could use maraschino cherry juice.
• Simple syrup
• Bitters
• Orange peel

How to Make Pork Belly Burnt Ends on the Grill

Prepare the Pork Belly

To start, you’ll need to slice the whole pork belly into 2-inch wide strips. Cutting the pork belly into these meaty strips maximizes the surface area so every bite gets a nice bark and better smoke circulation. 

Once sliced, the strips need to be generously coated all over with your favorite pork rub or barbecue rub. We recommend using our Texas Style Rub, which is a great all-purpose barbecue rub. You could also add the Texas Rub with your favorite sweeter barbecue seasoning. Getting good coverage with the rub helps build layers of flavor from the start.

Smoke the Pork Belly Strips

With the pork belly prepped, it’s time for the first low-and-slow smoking session. Preheat your smoker or pellet grill to 275°F, using wood chips or wood pellets like hickory, oak, or fruit woods like cherry wood to create that incredible smoky flavor.

Place the seasoned pork belly strips directly on the grill grates in the preheated smoker fat side up, and smoke for 3 1/2 – 4 hours at 275°F. The low temperature and long cook time allows the pork belly to slowly render its fat while the smoke works its magic. 

Around the 2-hour mark, flip the strips fat side down to help render out even more fat.

Let the smoked pork belly cook until it is darkly browned, fork-tender, and the internal temperature of the pork belly registers 200-210°F on a meat thermometer. 

Let the pork belly rest for 10 minutes before using a sharp knife to cut it into 2-inch cubes or “burnt end” pieces, reserving any tasty rendered juices.

Tip: During this initial smoke, the pork belly won’t get super crispy or candied – that develops in the next steps. During the first time you smoke the pork belly, focus on rendering out the fat and getting smoky flavors deeply infused.

Make the Bourbon Citrus Glaze

This isn’t just any glaze – it’s a boozy, sweet BBQ sauce inspired by an Old Fashioned cocktail and it’s what makes this the best pork belly recipe ever. In a saucepan, combine the bourbon, cherry juice from a jar of gourmet bourbon-soaked cherries (or substitute maraschino cherry juice), simple syrup, bitters, and strips of orange peel.

Bring the mixture to a boil, then reduce heat and let it simmer for a full hour until thick, syrupy, and reduced to a glaze consistency. 

This glaze is what will transform the crispy pork belly into candied “pork candy” when combined with more smoke.

Smoke the Glazed Pork Belly Burnt Ends

Now it’s time to get sticky! In a large bowl, toss those smoky pork belly burnt end pieces with about 1 cup of the warm bourbon glaze and any reserved juices from cutting the pork. Let the pork belly soak up all that sweet, boozy goodness.

Arrange the glazed burnt ends in a single even layer on a wire rack. Return the rack to the smoker, still set at 275°F, for another 15-20 minutes. This second smoke allows the glaze to set and get tacky.

Reduce the Glaze and Toss with the Pork Belly Burnt Ends

Meanwhile, transfer any remaining glaze in the bowl back to the saucepan. Reduce it further over medium heat until it’s thickened into an ideal basting consistency.

After 15-20 minutes, start brushing or mopping the smoked burnt ends all over with the warm, reduced glaze. This is the best way to add even more sticky, caramelized layers of flavor.

By alternating between smoking and glazing, you build up incredible depth of smoky, savory, sweet, boozy, and charred flavors in every bite. Once the burnt ends are deeply burnished with amazing candied bark, they’re ready to eat!

FAQ’s about Smoked Pork Belly Burnt Ends

What is the difference between burnt ends and candied pork belly?

Burnt ends and candied pork belly refer to essentially the same thing – a cubed pork belly that has been smoked and coated in a sweet, sticky glaze to develop charred, caramelized edges. The term “burnt ends” comes from the traditional barbecue dish made with the flavorful burnt ends of a smoked brisket. Using pork belly gives you an ultra-indulgent, crispy, smoky-sweet version.

How do I get really crispy, candied edges on the pork belly?

The trick is to smoke the pork belly in a few separate sessions while glazing it repeatedly. The initial long smoke renders the fat and infuses a smoky flavor. Then, you glaze and return to the smoker for short bursts to set the glaze and char the edges. Repeating this glazing and short smoking allows the glaze to really lacquer and candy the pork belly.

What is the best wood for smoking pork belly burnt ends?

For smoked pork belly burnt ends, fruitwoods like apple, cherry, or pecan pair beautifully. Their sweeter smoke complements the pork belly and bourbon glaze flavors. You can also use classic hardwoods like hickory or oak for a more robust smokiness.

Do I need to use a pork rub?

While not 100% necessary, using a dry pork rub or all-purpose barbecue seasoning adds great savory, salty, spicy flavors that contrast wonderfully with the sweet glaze. The rub helps build layers of flavor right from the start.

Can I make pork belly burnt ends in the oven?

To get the same delicious smoky flavor, you really need to use an actual smoker or pellet grill. However, you could bake the pork belly at 275°F until tender, then toss with the glaze and bake again at 350°F to crisp up the edges. Just note that the authentic smoky essence will be missing.

How should I store leftover pork belly burnt ends?

Let any leftovers cool completely, then transfer to an airtight container and refrigerate for 3-4 days. To reheat, you can put them back on the smoker for 10-15 minutes or reheat in a 350 degrees F oven until crisped up again.

What can I serve with smoked pork belly burnt ends?

These rich, meaty bites pair perfectly with crunchy slaw, tangy pickles, smoked baked beans, mac and cheese, grilled veggies, and so much more. They work as an appetizer, snack or even a hearty main course if served over grits, mashed potatoes, or polenta.

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