Go Back
–+ servings
Glazed smoked pork belly burnt ends garnished with microgreens, served with charred orange slices and a side of maple chipotle bourbon sauce on brown parchment paper.
Print Recipe Add to Collection
Rate this Recipe!

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.
Prep Time20 minutes
Cook Time5 hours 30 minutes
Resting Time10 minutes
Total Time6 hours
Course: Appetizer
Cuisine: American
Servings: 16 servings
Calories: 529kcal
Author: Kita Roberts

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.
    Cubed pieces of seasoned pork belly are smoking on a barbecue grate.

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.
    Aluminum tray containing glazed, cubed pieces of smoked pork belly burnt ends in sauce, placed on a black tile surface.

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