Sticky, smoky cubes of pork belly lacquered in a maple-bourbon glaze with chipotle heat and a hit of bright orange zest. Think meat candy, but posh. Sweet, spicy, smoky, and citrusy enough to cut the richness, these smoked pork belly burnt ends might just be the most addictive thing to ever hit your grill.
If you only make one recipe from this site, make it this one. Steal it, tweak it, make it your signature appetizer – just don’t skip it.
Confession: I used to hate burnt ends, especially pork belly. Too fatty. Too chewy. Like biting into meat Jell-O (and not the fun kind). But this version flipped the script, with subtle heat, a touch of citrus, and a maple-bourbon glaze that borders on dangerous. One bite, and you’ll get it.
🔪 Ingredients for Pork Belly Burnt Ends
For the smoked Pork Belly burnt ends
- Pork belly, skin removed and cut into 1½-inch cubes; look for an even-sized slab for the best results.
- Yellow mustard to use as a binder for the rub
- Pork rub with salt, pepper, garlic, onion, and paprika base (try our favorite –> Girls Can Grill Pork Rub)
For the Maple Chipotle Bourbon Glaze
- Pure dark maple syrup for rich sweetness
- Smoky BBQ sauce, homemade or your favorite thick variety
- Chipotle peppers in adobo, minced, plus some adobo sauce for heat
- Bourbon you’d actually drink
- Apple cider vinegar for acidity
- Unsalted butter for sheen and flavor
- Brown sugar for caramelization
- Orange zest, plus more for garnish
- Kosher salt
- Cracked black pepper
Optional Garnishes
- Candied orange peel (see tip)
- Charred orange halves for squeezing over top
- Smoked salt flakes or chili flakes
- Fresh cilantro or microgreens
Equipment
- Smoker or pellet grill + fruit wood for smoking (we like a cherry and oak combo)
- Foil pan
- Wire rack or grill grate
- Drip pan (a disposable aluminum pan)
- Food processor or blender
- Saucepan
📝 Step-by-Step: How to Make Pork Belly Burnt Ends on the Smoker
1. Prep the Pork Belly
- Trim off the skin and any tough outer fat.
- Cut pork belly into even 1½-inch cubes.
- Rub with yellow mustard to help the seasoning stick.
- Coat thoroughly with your pork dry rub on all sides.
2. Smoke: Phase 1
- Preheat smoker to 250°F using cherry + oak wood for a balanced fruit-forward smoke.
- Place a drip pan under the grill grates filled with 3 cups of apple juice.
- Arrange the cubed pork belly fat-side up on a wire rack or directly on the grates.
- Smoke 2½–3 hours, until a nice bark forms and the internal temperature hits 165–175°F. Keep your smoker steady. If it spikes, you’re not making burnt ends, you’re making bacon jerky.
3. Braise & Glaze: Phase 2
- Transfer cubes to a foil pan.
- Blend maple syrup, brown sugar, BBQ sauce, chipotle, bourbon, and vinegar.
- Pour over pork belly, add butter, orange zest, salt, and pepper. Toss to coat.
- Cover tightly with aluminum foil and return to smoker for 1½ to 2 hours, until tender (195–200°F with an instant-read thermometer).
4. Finish: Phase 3
- Remove the foil and stir. Let the braising liquid reduce until thick and sticky, about 15–20 minutes.
- For candy-like edges, sear cubes directly on the smoker grates or a hot grill 5 minutes per side.
5. Make the Sauce Drizzle
- Strain ½ cup of the pan liquid into a small saucepan.
- Simmer 5–7 minutes, until glossy and syrupy.
- Drizzle over the burnt ends just before serving.
6. Garnish & Serve
- Sprinkle with fresh orange zest.
- Garnish with candied orange peel, charred citrus halves, and microgreens.
- Finish with smoked salt or chili flakes for a final hit of flavor.
🔄 Substitutions & Variations for Pork Belly Burnt Ends
- No bourbon? Swap in apple juice or dark rum.
- No smoker? Bake at 275°F in the oven on a wire rack over a sheet pan: you’ll lose smoke flavor but keep the sticky perfection.
- Citrus swap: Try lime zest for a brighter finish or blood orange for dramatic color.
💡 Meat Nerd tips
- Fat rendering science: Pork belly is about 50% fat. Smoking slow at 250°F allows that fat to liquify and reabsorb, creating a melt-in-your-mouth texture instead of greasy chunks.
- Maple caramelization: Real maple syrup caramelizes between 255–270°F. That’s why finishing these hot makes the glaze tacky and shiny — not burnt.
- Candied peel upgrade: Simmer citrus peel in simple syrup for 30 minutes, dry, then toss in sugar for a garnish that looks fancy but takes no effort.
- Don’t rush the smoke: Pork belly needs time to render; if it’s rubbery, it’s undercooked.
- Control your fire: 250°F steady is key — too hot and you’ll scorch the glaze.
- For extra gloss: Brush a final coat of glaze right before serving.
- Want heat? Add more chipotle or even a dash of hot honey in the glaze.
- Make it a meal: These are killer over mac and cheese, grits, or a cornbread waffle.
🍽️ What to Serve with Pork Belly Burnt Ends
- Pile onto a toasted brioche bun with coleslaw.
- Serve over creamy mashed potatoes.
- Pair with Smoked Mac and Cheese or Bourbon Baked Beans.
- Pour yourself a Bourbon Smash or Maple Old Fashioned.
🧊 How to Store and Reheat Pork Belly Burnt Ends
- Store: In an airtight container up to 4 days in the refrigerator.
- Reheat: Low and slow in a covered pan at 275°F or in a smoker until warmed through. Personally, we snack on these cold.
- Freeze: Cool completely before freezing; reheat in the sauce to bring back the shine.
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Smoked Pork Belly Burnt Ends Recipe (Maple Chipotle Bourbon Glaze)
This is meat candy. Smoked pork belly cubes braised in maple-bourbon glaze with chipotle and orange zest. Three-phase cooking creates tender centers with caramelized, candy-like edges. The glaze balances sweet, smoky, spicy, and citrus for upscale burnt ends recipe that disappear fast.
Recommended Equipment
- Smoker or pellet grill
- Foil pan
- Wire rack or grill grate
- Drip pan
- Food processor or blender
- Saucepan
Ingredients
For the Pork Belly
- 3 – 4 lbs pork belly skin removed, cut into 1½-inch cubes
- 2 Tbsp yellow mustard
- ½ cup pork rub salt, pepper, garlic, onion, paprika base – or our favorite Girls Can Grill Pork Rub
For the Glaze
- ½ cup pure dark maple syrup
- ½ cup BBQ sauce
- 2 Tbsp chipotle in adobo minced, plus 1 Tbsp sauce
- 2 Tbsp bourbon
- 2 Tbsp apple cider vinegar
- 2 Tbsp unsalted butter
- 1 Tbsp brown sugar
- 1 tsp orange zest plus more for garnish
- ½ tsp kosher salt
- ½ tsp black pepper
Optional Garnishes
- Candied orange peel optional but stunning, see tip below
- Charred orange halves
- Smoked salt flakes or chili flakes
- Fresh cilantro or microgreens
Instructions
Prep the Pork Belly
- Remove skin and any tough outer fat.
- Cube belly into even 1½-inch chunks.
- Coat lightly with mustard.
- Season thoroughly on all sides with pork rub.
Smoke: Phase 1
- Preheat smoker to 250°F with cherry + oak wood (fruit-forward smoke with backbone). Add a drip pan under the grill grates filled with 3 cups of apple juice.
- Arrange cubes on a wire rack or grate, fat-side up.
- Smoke for 2½–3 hours, until the internal temperature reaches ~165–175°F and the bark has developed.
Braise & Glaze: Phase 2
- Transfer the pork belly cubes to a foil pan. In a food processor or blender, mix the maple syrup, brown sugar, BBQ sauce, chipotle, bourbon, and vinegar.
- Pour the sauce over the pork belly, then add the butter, orange zest, salt, and pepper. Toss to coat.
- Cover tightly with foil. Return the smoker to 1½–2 hours, until the cubes are tender and the internal temperature reaches 195 to 200°F.
Finish: Phase 3
- Uncover the pan. Stir and let the glaze reduce until thick and sticky, 15–20 minutes.
- For candy-like edges, place cubes directly on smoker grates or a hot grill for 5 minutes per side.
Sauce Drizzle
- Strain ½ cup of the liquid into a small saucepan and simmer for 5 to 7 minutes, until thickened.
- Drizzle over burnt ends just before serving for that glossy finish.
Garnish & Serve
- Sprinkle with fresh orange zest.
- Garnish platter with candied orange peel, charred citrus halves, and microgreens.
- Finish with smoked salt or chili flakes for pop.
Notes
- Trim any tough skin or outer fat before cubing the pork belly for even rendering.
- Use mustard only as a binder; you won’t taste it once it cooks.
- Choose a pork rub with a balance of salt, pepper, garlic, onion, and paprika for a savory base.
- Maintain a steady 250°F smoke: consistent temperature is key for tender, juicy cubes.
- Use cherry and oak wood for a balanced smoke flavor that complements the maple and bourbon.
- Place a drip pan filled with apple juice under the grates to keep the smoker humid and prevent flare-ups.
- Don’t skip the resting time during the braise: this is when the fat fully renders and the glaze thickens.
- Blend the glaze ingredients before adding to the pan for a smooth, even coating.
- For sticky, candy-like edges, finish the cubes directly on the grill or smoker grates.
- Strain and simmer leftover glaze for 5 to 7 minutes to create a glossy finishing drizzle.
- Add fresh orange zest before serving to brighten the richness.
- Garnish with candied orange peel or charred citrus halves for presentation and acidity. Candy the peel: Simmer orange strips in sugar water (1:1 sugar: water) for 15 min, toss in sugar, and dry.
Nutrition
Serving: 1serving | Calories: 529kcal | Carbohydrates: 17g | Protein: 9g | Fat: 47g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 0.1g | Cholesterol: 65mg | Sodium: 216mg | Potassium: 258mg | Fiber: 1g | Sugar: 10g | Vitamin A: 269IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 3mg
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❓ FAQs about Smoked Pork Belly Burnt Ends
What cut of meat should I use for pork belly burnt ends?
Use skinless pork belly with even fat marbling. Avoid lean or uneven slabs – they’ll dry out.
Can I make these in the oven?
Yes. You won’t get the same smoke depth, but a low-and-slow bake at 275°F followed by a hot broil for caramelization works.
Can I use bacon instead of pork belly?
No. Bacon’s cured, salty, and already cooked halfway to death. You’ll end up with sad little burnt strips that taste like regret.
Why add orange zest?
It cuts the fat with a subtle citrus brightness and pairs perfectly with bourbon and chipotle.
What kind of bourbon works best?
Use something mid-range you’d drink neat – Buffalo Trace, Elijah Craig, or Bulleit all hold up beautifully.
