Pork Belly Burnt Ends – Two Paws Farmhouse (2024)

Tonight hubby decided to cook us up some pork belly burnt ends on our new Weber grill! These are seriously some of the tastiest pieces of meat I’ve ever had and he was willing to share the recipe with y’all!

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To start out with, pick up an uncured pork belly. We picked up about a 6 pound pork belly for this meal which was way more than enough. Before cutting your pork belly into cubes, depending on the cut of the pork belly from the butcher, you may have to trim off excessive fat. If you’re like me and love fat, most of it will render off anyways, so this part isn’t as big of a deal.

Then cut it into about an inch and a half cubes and place in a foil grilling pan for seasoning. This may seem large, but they will shrink as you cook them.

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To season your pork belly cubes, smother with French’s yellow mustard as a binder. You won’t actually taste this. Using rubber gloves, mix in your mustard to ensure it is evenly applied to your pork. We love to use the Sucklebuster Hog Waller rub, and you can order some on Amazon. Just add a little at a time, and make sure to rub it in until your pork cubes are covered.

Depending on what kind of grill/smoker you will be using for this, get it preheated while you are cutting your pork belly. For this cook we used our Weber EX6 pellet smoker, and preheated it to 225°. We used a fruit pellet blend with cherry, apple, and maple.

Place your pork belly cuts onto your grill. Pro tip, use foil or drip pans to capture any excess drips. Cook for about 2-3 hours, until you have a nice bark build up on your pork belly burnt ends and they turn a deep red color.

Pull out your burnt ends and place them back into the foil pan. Adding bbq sauce, cover your burnt ends evenly. We always use sticky fingers carolina bbq sauce, as it is truly the best! Drizzle them with honey. We used Great Lakes Premium golden honey. Using rubber gloves, make sure your honey coats the pork evenly as well.

Raise your grill temperature to 250°. Cover your burnt ends in the foil pan with aluminum foil and place back inside of the grill for an hour to an hour and a half depending on internal temperature. Internal temperature should be between 200° to 205°.

Remove your pork belly burnt ends, plate and enjoy! If you’re not a fan of pork, seriously try these. I’ve never been a fan of pork, and hubby changed my mind with this meal! Even our little one enjoyed them! We paired them with a bacon cooked green bean, and honey drizzled corn bread!

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