BBQ Pork Belly Burnt Ends

Pork Belly Burnt Ends by Matt PittmanBBQ Pork Belly Burnt Ends

Bite-sized BBQ deliciousness. Pork belly is slow-smoked then tossed & sauced for a sweet, caramelized finish. Serve them as an appetizer and they won’t last long.

Matt Pittman

Prep Time: 5 Minutes
Cook Time: 4 Hours
Serves: 8 people



    • 1 (5-7 Lb) Skinless Pork Belly, Cut Into 1 Inch Cubes
    • Meat Church Honey Hog, Honey Hog Hot Or The Gospel Rub
    • 1 Cup Apple Juice, For Spritzing
    • 1 1/2 Cup Traeger Apricot BBQ Sauce
    • 1/2 Cup Clover Honey


  1. When ready to cook, set Traeger temperature to 275°F and preheat, lid closed for 15 minutes.
  2. Thoroughly coat all sides of the pork belly cubes 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.
  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.
  4. Cook the pork belly for 3 hours, spritzing with apple juice every 45 minutes or whenever it starts to look dry.
  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.
  6. Place the cubes in the half-size aluminum pan. Season and toss the cubes with more Meat Church rub.
  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.
  8. Return the pan (uncovered) to the Traeger and cook for another hour or until all liquid has reduced and caramelized.
  9. Allow them to cool for 15 minutes before serving. Enjoy!

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