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
Keyword family cookout, grilled meat, summer barbecue
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.
Place pork belly on cutting board. Using sharp knife, cut pork belly into roughly 1.5-inch 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.
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.
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.
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.
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.