Maple Pork Belly Burnt Ends

If you're looking for a barbecue appetizer that's guaranteed to disappear fast, these smoked maple pork belly burnt ends are hard to beat. They're smoky, sweet, rich, and incredibly tender, with a sticky maple glaze that caramelizes beautifully over the pork belly. Every bite is packed with flavor, and the combination of smoke and real maple syrup creates the perfect balance of savory and sweet.

One of the best things about these burnt ends is how versatile they are. Stick a toothpick in them and you've got an easy appetizer. If you're after something a little more filling, pile them onto a soft brioche bun for an incredible slider. I like to top mine with pickled onions, which add just enough tang and crunch to balance out the richness of the pork belly.

This recipe also gave me the perfect excuse to break in my new Maple Reversible Carving Board from JK Adams. It's quickly become one of my favorite pieces of barbecue gear. One side has a deep juice groove that's perfect for slicing roasts, while the flat side is great for prep work or serving finished food. The solid maple construction feels incredibly well made, and the custom engraving of my How Low Can You Slow logo makes it even more special. It's one of those pieces that's as good-looking as it is practical.

As if all of that wasn't enough, this board is also recommended by America's Test Kitchen, whose product testing is some of the most thorough and trusted in the industry. They put kitchen equipment through rigorous real-world testing, so earning their recommendation is no small feat.

Since JK Adams has been making handcrafted maple products in Vermont for generations, I wanted to give a little nod to where they're from by featuring maple in this recipe. Vermont and maple syrup just go hand in hand, and it felt like a fitting way to celebrate the beautiful board they made for me. As it turns out, maple syrup and smoked pork belly are a pretty incredible combination, so it was a win all around.

If you want to check out one of these boards for yourself, click the button below and check them out. They are great as a gift…or a gift to yourself.

Ingredients

• 6 lbs pork belly, skinless
• ½ cup of your favorite rub (I used a light coating of my Good Boy rub, followed by a medium coating of my Pigasus rub.)

Maple Glaze

• 1 cup pure Vermont Maple syrup
• 1/4 cup brown sugar
• 1 cup BBQ sauce (I used Heath Riles Sweet Sauce)
• 2 Tablespoons Apple Cider Vinegar
• 2 Tablespoons Dijon Mustard
• 2 Teaspoons Worcestershire sauce
• 1 stick butter, cubed

Method

1. Preheat smoker to 250F. Use a mild fruit pellet blend or add a chunk of fruit wood if cooking with charcoal.
2. Trim pork belly of any large chunks of fat or thick silver skin. Cut it into 1.5 x 1.5 inch cubes.
3. Season all sides of the pork belly cubes with your favorite rub. Place on a wire rack above a tray or aluminum pan.
4. Smoke for approximately 3 hours, until the pork has developed some good color and the rub does smear when brushing it with your finger. 
5. Whisk together all Maple Glaze ingredients before pouring over the pork belly burnt ends and returning them to the smoker for another 90-120 minutes or so. The burnt ends should be probe tender and fall apart when pressed between your fingers.
6. Serve on toothpicks as an appetizer or on a brioche slider bun with something acidic like pickles or pickled onions.

Watch the recipe!

Recipe by Jared Pullman of How Low Can You Slow