Pork Burnt Ends in an Oven Recipe

Well, just a simple question: have you had pork belly burnt ends? If not, get ready for this pork burnt ends in an oven recipe.

It is crisp on the exterior, succulent on the interior, smoky, juicy, and addictive.

These little nuggets are normally made from cubed pork belly, cooked low and slow over a smoker, but keep in mind that this process isn’t totally necessary.

This is to say that you can make them in the oven, and you also don’t even have to sacrifice that hickory-infused delectableness.

Pork belly is that incredibly marbled cut that needs to be essentially rendered through an extended, low-heat cooking process thanks to its fat content.

I’m sure you are most likely familiar with its most popular derivative, bacon.

However, on the other hand, bacon is rather thinly sliced, and burnt ends are cubed and therefore emerge with a different texture.

But, still, not to worry; they still have that melty, lightly crisp mouthfeel that you will come to love and crave.

What Is Pork Belly?

No surprise as pork belly is exactly as it sounds: the layered, fatty meat obtained from the belly area of the pig.

It is the same cut of meat as bacon, but has not been smoked or cured and is much thicker.

You will become obsessed with pork belly if you love the flavor of bacon.

You can always ask your grocery store butcher if they have any in the back if you are having trouble finding a package of pork belly. They will most likely have.

What are Burnt Ends?

The term “burnt ends,” which I’m sure you’ve heard before, refers to the dense and tough ends of a piece of meat that has been slow-smoked.

Normally, they are a bit chewy and on the drier side after cooking, and this is what makes them completely perfect to drench with spicy barbecue sauce and cook a second time to soften.

You are going to go crazy over decadent pork burnt ends if you love the classic beef brisket burnt ends.

These pieces of smoked meat are thick and meaty, similar to beef, but with a slightly softer and melt-in-your-mouth texture.

Smoked Pork Belly Burnt Ends

Succulent, delicious, meaty, and utterly scrumptious BBQ pork belly burnt ends are an absolute dream. This simple recipe can be made in a smoker or oven.

Course: Main Course
Cuisine: American, Southern
Prep Time: 20 minutes
Cook Time: 3 hours, 30 minutes
Total Time: 3 hours and 50 minutes
Servings: 15 servings

Ingredients

• 4-5 pounds of pork belly slab
• ¾ cup of apple cider
• 1 ½ cups of Texas-style BBQ sauce
• 2 teaspoons of onion powder
• ½ cup of light brown sugar
• 2 tablespoons of salt
• 2 tablespoons of ground black pepper
• 2 teaspoons of garlic powder

Laid-Out Instructions

• First, you are to preheat the smoker to 250 degrees Fahrenheit. Then, get a small bowl and mix the salt, black pepper, brown sugar, onion powder, and garlic powder in it.
• After that, cut the pork belly into 1 ½ inch cubes. Proceed to toss the pork belly cubes with the dry rub, and then set out two large-rimmed baking sheets and place baking racks on top. Also, spread the seasoned pork belly cubes over the baking racks.
• That being done, set the baking sheets on the smoker, close the lid, and smoke for 2 ½ hours.
• On the other hand, preheat the oven to 350 degrees F. Then, set out a 9 by 13-inch baking dish and mix the barbecue sauce and apple cider in the baking dish.
• Place the cubes in the baking dish immediately after the pork belly comes off the smoker. Also, toss to coat the pork belly cubes in barbecue sauce, and then cover the baking dish tightly with foil in place of the oven for one hour.

Oven Instructions

Let’s also learn how to smoke the pork burnt ends in an oven, since that is what this guide is all about.

First, you are to preheat the oven to 250 degrees Fahrenheit, then proceed to toss the pork belly cubes with 1 tablespoon of liquid smoke before you toss them with a dry rub.
After that, you are to place them in the oven for 2 ½ hours and follow the remaining instructions as directed.

Your smoked pork will last for up to 4 days when you store it in the refrigerator.

Make sure you allow the burnt ends to cool completely, then proceed to transfer them to a tightly sealed container and store them in the fridge.

Serving Suggestions

These finger-licking pork belly burnt ends are just perfect with all kinds of salads, veggies, sides, and more. You have the option of serving them with all your favorites.

Salad

You can always serve them alongside pesto pasta salad, potato salad with baked salmon, avocado corn salad, or coleslaw.

Sides

You have the option of pairing these pork belly burnt ends with baked beans, easy homemade mac and cheese, or crispy air fryer French fries.

Meats

It’s time to enjoy these with other smoked dishes such as smoked chicken wings, smoked ribs, smoked chicken thighs, and smoked beef brisket.

Cornbread

After you have a bite, you will surely agree with me that this dish is delectable with some cornbread.

Some of your options include cornbread muffins, moist buttermilk cornbread, and hot water cornbread.

Make Ahead and Storage

Make Ahead

To do that, you can pre-mix the seasonings and prep the pork belly, and after that, store it in the fridge until you are ready to smoke it. In addition, you can prep the sauce ahead of time.

Storing

You can always store any leftover pork belly burnt ends in the refrigerator after you’ve placed them in an airtight container. Doing this will make it last for up to 4 days.

And, when you are ready to eat them, you can always reheat them in the oven, in the smoker, or on the stovetop until they are warmed through. Just add some extra sauce if needed.

Freeze

After they’ve cooled, you can proceed to freeze them, and this will make them last for up to 3 months.

Place them in a freezer zip-lock bag or container before you freeze them. When you are ready to serve, defrost them overnight and reheat them.

Frequently Asked Questions

Do You Cut Off The Skin For Pork Belly Burnt Ends?

Of course, you will cut off a thin layer of skin from the top of your pork belly; that way, when smoked, the meat will become extra tender.

Plus, you can have the butcher do this, but it is easy and simple to do yourself.

Why Are My Pork Belly Burnt Ends Tough?

Your burnt ends need to be cooked low and slow for them to be tender.

The fat and collagen won’t go down if you cook them at too high a temperature, which will then leave the meat tough and dry.

Conclusion

These little morsels of porky perfection are smoked and rubbed with barbecue sauce.

As you know, the recipe begins with a slab of pork belly, which is then cut into generous “bite-size” cubes.

After that, you are to coat them with a classic pork rub seasoning blend that is made with brown sugar and a few key spices, and then proceed to slowly smoke.

The smoked pork is then tossed with barbecue sauce and apple cider vinegar and finished in a 250-degree F oven for an extra hour.

Immediately after they are done, each piece of these crunchy pork burnt ends is fork-tender and bursts with amazingly intense sweet and smoky flavors.

That being said, this brings us to the end of this guide on “pork burnt ends in an oven recipe.”