PREP TIME
15
MINS
IDLE TIME
N/A
HOURS
COOK TIME
4-5
HOURS
PELLETS
Apple
BLEND
SERVES
3-4
PEOPLE
How do you make pork belly burnt ends on a pellet grill?
Pork belly burnt ends are made by cutting pork belly into bite-sized cubes, seasoning them with your favorite barbecue rub, and smoking them low and slow until they're tender. The cubes are then coated in barbecue sauce and caramelized until they develop a rich, sticky glaze with crispy edges and a melt-in-your-mouth center. A pellet grill provides consistent temperatures and authentic hardwood smoke, making it an ideal way to cook pork belly burnt ends with incredible flavor.
The secret to exceptional pork belly burnt ends is patience. Cooking low and slow gives the fat time to render, creating tender, flavorful bites with a rich, buttery texture. Once the pork is smoked, coating the cubes in your favorite barbecue sauce and returning them to the pellet grill allows the sauce to caramelize into a sticky glaze with slightly crispy edges. Whether you’re serving them as an appetizer, game day snack, or the centerpiece of a barbecue feast, pork belly burnt ends are a crowd favorite that showcase the versatility and wood-fired flavor of a Green Mountain Grill.
Ingredients
- 1 skinless pork belly slab
- Your favorite BBQ pork rub
- GMG Pitmaster Sauce
Instructions
- Trim any excess fat if needed and cut the pork belly into 1-inch strips.
- Season the pork generously on all sides with your favorite BBQ rub. Refrigerate for about 30 minutes to allow the seasoning to penetrate the meat.
- Preheat your Green Mountain Grill to 250°F.
- Place the pork belly strips on the grill and smoke until they reach an internal temperature of 198°F.
- Remove the pork belly from the grill and let it rest for a few minutes until it’s cool enough to handle.
- Cut the smoked pork belly into 1-inch cubes and place them in an aluminum pan.
- Coat the cubes generously with GMG Pitmaster Sauce, then cover the pan tightly with aluminum foil.
- Return the pan to the pellet grill and cook for 1 additional hour, or until the sauce has caramelized and the pork belly is tender, sticky, and packed with flavor.
- Serve immediately and enjoy some of the richest, most flavorful barbecue your pellet grill can produce.
-Enjoy!
FAQs
What temperature should I cook pork belly burnt ends on a pellet grill?
Smoke pork belly burnt ends at 250°F to 275°F until the meat becomes tender and the fat fully renders. After coating the cubes with barbecue sauce, place them back on the grill so the sauce caramelizes into a rich, sticky glaze packed with barbecue flavor.
How long does it take to cook pork belly burnt ends?
Plan on 4 to 6 hours to cook, depending on the size of the cubes, your grill temperature, and how tender you want the finished bites.
What wood pellets work best for pork belly burnt ends?
Choose hickory or oak pellets for bold, classic barbecue flavor. If you prefer a slightly sweeter finish, cherry, maple, or pecan pellets add a subtle sweetness that complements the caramelized barbecue glaze.
Why do people call pork belly burnt ends “meat candy”?
Barbecue fans call pork belly burnt ends “meat candy” because each bite combines melt-in-your-mouth pork, rich hardwood smoke, and a sweet, sticky caramelized barbecue glaze that’s almost impossible to resist.
What should I serve with pork belly burnt ends?
They always pair well with smoked mac and cheese, baked beans, coleslaw, cornbread, potato salad, grilled vegetables, pickles, and fresh rolls for a complete barbecue meal.
