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Pork belly burnt ends in a white bowl
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Pork Belly Burnt Ends on the Grill

Pork belly burnt ends are one of my favorite recipes for grill season. Thick, juicy pork belly grilled low and slow, first in a savory dry rub and then in a rich BBQ sauce, for a heavenly, smokey flavor you won't be able to get enough of.
Course Main Course
Cuisine American
Keyword family cookout, grilled meat, summer barbecue
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings 10
Calories 806kcal
Author Jasmine Comer

Equipment

  • Charcoal grill (or smoker)
  • Medium bowl
  • Cutting board
  • Sharp knife
  • Large bowl
  • Silicone spatula (optional)
  • Disposable aluminum pan
  • Aluminum Foil

Ingredients

For the Dry Rub

For the BBQ Glaze

  • cup BBQ sauce of choice
  • 3 tablespoons butter
  • 2 packed tablespoons brown sugar see Notes

For the Pork Belly

  • 3 pounds pork belly non-salted, skin removed
  • 2 tablespoons olive oil or other neutral oil

Instructions

  • Set up charcoal grill for low, indirect heat, between 225° Fahrenheit to 250° Fahrenheit.
  • Add all ingredients for dry rub to small bowl. Mix thoroughly and set aside.
    Dry rub spice ingredients
  • Place pork belly on cutting board. Using sharp knife, cut pork belly into roughly 1.5-inch cubes.
    Raw pork belly cut into cubes
  • Transfer pork belly cubes to large bowl. Add olive oil and toss or stir to coat cubes thoroughly. Add dry rub and toss or stir again.
    Pork belly in large bowl with dry rub
  • Transfer seasoned pork belly cubes to grill, placing directly on bare wire rack over indirect heat. Grill approximately 2 ½ hours, until meat is dark red.
    Pork belly cubes on charcoal grill
  • Remove meat from grill and place in disposable aluminum pan. Add ingredients for BBQ glaze to pan and stir all ingredients until cubes are thoroughly coated.
    Pork belly ends in aluminum pan
  • Cover pan with aluminum foil and place pan on wire rack in grill. Grill additional 2 hours, or until pork belly reaches internal temperature of 200° Fahrenheit. Remove from grill and serve immediately with desired sides.
    Pork belly burnt ends in a grill pan

Notes

  • Brown Sugar: If you're watching your sugar intake, you can use equal amounts Brown Swerve instead.
  • Make it Keto: Use Brown Swerve instead of brown sugar, and use a keto-friendly store-bought BBQ sauce (like Primal Kitchen Organic & Unsweetened Classic BBQ Sauce or G Hughes Original Sugar Free BBQ Sauce) or use our recipe to make your own keto BBQ sauce at home.
 
 
Recipe yields approximately 10 servings. Actual number of servings will depend on your preferred portion sizes. Nutritional values shown are general guidelines and reflect information for 1 serving out of 10 using the ingredients listed. Actual macros may vary slightly depending on specific brands and types of ingredients used.
 
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 10. Result will be the weight of one serving.

 

Nutrition

Serving: 1serving | Calories: 806kcal | Carbohydrates: 11g | Protein: 13g | Fat: 79g | Saturated Fat: 29g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 37g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 510mg | Potassium: 324mg | Fiber: 1g | Sugar: 9g | Vitamin A: 402IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg | Net Carbs: 10g