Easy Pork Belly Burnt Ends
Cubed pork belly rubbed, slow-roasted, and glazed with BBQ-honey sauce. Crispy outside, juicy inside—ultimate snack.
Ingredients
- For the Pork:
- 3 lbs pork belly cubed
- 2 tbsp olive oil
- For the Rub:
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp salt
- 1 tsp pepper
- For the Glaze:
- ½ cup BBQ sauce
- ¼ cup honey
- 2 tbsp apple cider vinegar
- 1 tbsp hot sauce
- 2 tbsp butter
Instructions
- Preheat 275 °F; line sheet.
- Cube & dry pork; toss in oil + rub.
- Roast 2½–3 hrs to 195 °F.
- Mix glaze.
- Toss cubes in pan with glaze + butter.
- Broil 3–5 min.
- Rest 5 min; garnish.
Notes
- Uniform cubes = even cooking.
- 195 °F internal for tenderness.
- Freeze up to 3 months.
- Reheat in the oven for crisp.
- Smoker alt: 250°F 3 hrs.