Kurobuta Pork Belly Burnt Ends

By: Bennie Kendrick

Burnt ends aren't just for briskets. This Kurobuta Pork Belly burnt ends recipe from Bennie at Kendrick BBQ brings the low and slow smokey flavor of Kurobuta pork belly and the sweet caramelized tastes of traditional burnt ends together for something truly spectacular!

With Benny's help, you can cook these up at your next tailgate or BBQ for an appetizer that will knock the socks off your guests. These crowd pleasing BBQ bites won't last long.


Pork Belly

  • Kurobuta Pork Belly Buy Now
  • SRF Perfect Pork Rub Buy Now
  • Cherry Dr. Pepper
  • BBQ Sauce
  • Honey

Pork Belly

Take a Snake River Farms Pork Belly and cut it into 1.5-inch cubes. Make sure they are consistent in size so they cook evenly.
Season all sides of the pork belly cubes with the SRF Perfect Pork Rub.
Make sure all sides have rub on them and let them sweat for about 30 minutes before hitting the smoker.
Start the smoker and set temp to 275°
Place the pork belly in the smoker fat-side down. A wire rack works best which allows you to cook them evenly.
Cook the pork belly for 3 hours spritzing with Cherry Dr. Pepper every 30 minutes or whenever it looks dry. Pull the pork belly when the meat reaches an internal temperature of 190° to 195°.
Use a 1/2 or full aluminum pan to transfer the pork belly. Put more seasoning over the top of the pork belly. Toss with your favorite bbq sauce until it is fully coated. *option- drizzle honey over the top as well before going back in the smoker.
Put the tray of pork belly back in the smoker and cook at 275° for another hour or so. When the liquid is reduced and pork belly looks nicely tacked up it is done.
Let pork rest 20 minutes before serving.