BBQ Pork Belly Burnt Ends

Crispy on the outside and melt-in-your-mouth tender inside, these BBQ pork belly burnt ends are the ultimate bite-sized indulgence. Smoked low and slow, then glazed in sweet apricot BBQ sauce and honey, they deliver rich, smoky perfection in every cube.

May 24, 2024

Prep Time: 5 mins

Cook Time: 4 hours

Servings: 8

Difficulty: Easy

Ingredients

5–7 lb skinless pork belly, cut into 1-inch cubes
Meat Church Rub (Honey Hog, Honey Hog Hot, or The Gospel Rub), to preference
1 cup apple juice (for spritzing)
1 1/2 cups Traeger Apricot BBQ Sauce
1/2 cup clover honey
Cherry pellets

Instructions

Step 1

When ready to cook, set Traeger temperature to 275°F and preheat, lid closed for 15 minutes.

Step 2

Thoroughly coat all sides of the pork belly with your choice of Meat Church Honey Hog, Honey Hog Hot, or The Gospel Rub. I prefer a spicier rub because I finish these with a sweet sauce.

Step 3

Allow the rub to adhere on all sides for at least 15 minutes. Place the pork belly in the Traeger fat-side down. I prefer to do this on a wire rack.

Step 4

Cook the pork belly for 3 hours, spritzing with apple juice every 45 minutes or whenever it starts to look dry.

Step 5

Pull the belly when the meat reaches an internal temperature of 190°F to 195°F. Some people pull the belly a lot earlier, but I want it really tender.

Step 6

Place the cubes in the half-size aluminum pan. Season and toss the cubes with more Meat Church rub.

Step 7

Cover the cubes with Traeger Apricot BBQ Sauce. Drizzle clover honey across the top. Finally, toss the cubes thoroughly to ensure they are completely covered.

Step 8

Return the pan (uncovered) to the Traeger and cook for another hour or until all liquid has reduced and caramelized.

Step 9

Allow them to cool for 15 minutes before serving. Enjoy!