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Flavorful Smoked Pork Belly Burnt Ends Recipe with Easy Maple Pepper Glaze

smoked pork belly burnt ends - featured image
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This recipe features tender, smoky pork belly burnt ends with crispy edges, coated in a sticky, sweet-and-spicy maple pepper glaze. Perfect for BBQ lovers seeking bold flavors with simple prep.

Ingredients

Scale
  • 3–4 pounds pork belly, skin removed if preferred
  • ½ cup pure maple syrup
  • 2 tablespoons freshly cracked black pepper
  • ¼ cup packed brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon kosher or sea salt
  • ½ teaspoon chili flakes (optional)
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons olive oil

Instructions

  1. Trim and cube the pork belly into 1.5-inch cubes. Pat dry with paper towels. (10 minutes)
  2. In a large bowl, combine salt, cracked black pepper, brown sugar, smoked paprika, garlic powder, onion powder, and optional chili flakes. Drizzle olive oil over pork cubes and toss to coat evenly. Let sit at room temperature for 15 minutes.
  3. Preheat smoker or grill for indirect heat at 250°F. Add wood chips like hickory or applewood and let smoke build.
  4. Arrange pork cubes evenly on smoker rack or foil pan, leaving space between pieces. Smoke for 2 hours at 250°F, maintaining steady temperature.
  5. While smoking, whisk together maple syrup, apple cider vinegar, and a pinch of cracked black pepper to make the glaze.
  6. After 2 hours, transfer pork cubes to a foil pan if not already there. Pour glaze over meat and toss gently to coat. Cover tightly with foil and return to smoker.
  7. Continue smoking for another 1 to 1.5 hours until pork is tender and glaze is thick and caramelized. Internal temperature should reach about 195°F.
  8. Remove foil and smoke uncovered for an additional 20-30 minutes to crisp edges, watching carefully to avoid burning.
  9. Let burnt ends rest for 10 minutes before serving to allow juices to redistribute.

Notes

Maintain a consistent smoker temperature at 250°F for even cooking. Pat pork dry before seasoning for better crust. Use quality wood chips like hickory or applewood. Avoid opening smoker frequently to keep smoke and heat steady. Add apple cider vinegar or water if glaze thickens too much during cooking. Let burnt ends rest before serving for best texture.

Nutrition

Keywords: smoked pork belly, burnt ends, maple pepper glaze, BBQ, smoked meat, pork recipe, easy BBQ, party snack

Find it online: https://emmayum.com/flavorful-smoked-pork-belly-burnt-ends-recipe-with-easy-maple-pepper-glaze/