Tender pork belly cubes slow-smoked, glazed in a maple bourbon BBQ sauce, and caramelized to sticky perfection. BBQ heaven!
You ever have one of those days where you just want to create something epic? Last summer, during one of those long weekends where time slows down and the smoker gets dusted off, I found myself staring at a hunk of pork belly from the butcher. I wasn’t entirely sure what I was doing yet. I’d made burnt ends before with brisket—heck, I’d made just about everything you can make on a smoker—but pork belly? With maple and bourbon?
Well, the universe (and the half bottle of bourbon already open for “taste testing”) told me it was the right call. And let me tell you, the moment those sweet, sticky cubes hit the platter, even my teenage son (who usually grunts instead of giving compliments) said, “Whoa… what are these?” Success. Now, I make these Maple Bourbon Pork Belly Burnt Ends anytime we have company—or even when we don’t. No shame in snacking solo.
Why You’ll Love This Maple Bourbon Pork Belly Burnt Ends Recipe?
Okay, so here’s the thing. These aren’t your average burnt ends. No offense to brisket, but pork belly was born for this. It’s fatty (the good kind), it gets all caramelized on the outside while staying soft and buttery inside, and when you throw a maple bourbon glaze into the mix? Oh boy. You’ve got that sweet-savory-smoky combo that makes you wonder if you’re eating dinner or dessert—and honestly, who cares?
These little guys are slow-smoked until they get that gorgeous bark, then braised in brown sugar and butter until they’re basically candied meat cubes. And the sauce? It’s smoky BBQ sauce, a good glug of bourbon (sip for you, pour for the pan?), and maple syrup. No wonder they disappear faster than my grandma’s peach cobbler at a family reunion.
Ingredient Notes:
You might be thinking, “Can’t I just wing it?” And sure, you could… but trust me on this lineup. Each one plays a role. Like a BBQ boy band.
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Pork Belly (2 lbs): This is where it all starts. Think thick-cut bacon before it becomes bacon. Look for a slab with a nice balance of meat and fat.
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Maple Bourbon Seasoning: If you can find it, use it. If not, a good pork rub with a hint of sweetness will do. But that maple-bourbon vibe? Chef’s kiss.
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Brown Sugar (½ cup): The secret to that sticky, caramel-like coating that makes people ask, “What is this sorcery?”
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Butter (6 tablespoons): Melted buttery goodness that helps the sugar melt and stick. Also makes you feel a little fancy.
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BBQ Sauce (⅓ cup): I used Cowboy Prairie Fire BBQ Sauce for its kick, but you do you.
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Maple Syrup (2 tablespoons): Go for the real stuff. Aunt Jemima won’t cut it here.
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Bourbon (2 tablespoons): Adds a deep, warm, smoky flavor. And it makes you feel like a BBQ boss.
How To Make Maple Bourbon Pork Belly Burnt Ends?
Step 1. Rub That Belly (Pork Belly, That Is)
Cut your pork belly into cubes—try to make them bite-sized but not too small. We want them snackable. Drizzle some oil to make everything stick, then massage in your Maple Bourbon seasoning. Yes, massage. They’ve had a hard day.
Pop ‘em in the fridge for at least an hour. Overnight if you’re patient (I’m usually not).
Step 2. Get That Smoker Rollin’
Want To Save This Recipe?
Fire up your smoker to 250°F. I swear by Cowboy Charcoal because it gives that authentic smoky flavor, but whatever you’ve got will do. Lay out those pork belly cubes straight on the grate and let them smoke for about 2½ hours. You’re looking for a nice deep bark. Not burnt. Bark.
Step 3. Time for the Sweet Stuff
Once your pork belly has barked up nicely, transfer them to a foil pan. Toss in those pats of butter and shower them in brown sugar. Cover them up and let them braise for another 1½ hours. You’re waiting for them to hit 205°F inside—melty and perfect.
Step 4. Sauce It Up
While your pork belly is becoming magical, whip up your sauce. Combine BBQ sauce, maple syrup, and bourbon in a small pot. Simmer until it’s thick enough to coat the back of a spoon (or your finger, no judgment).
Step 5. Caramelize the Heck Outta Them
Pour that beautiful sauce all over your pork belly cubes and stir gently (they’re delicate, y’all). Crank up the heat on your smoker (or pop ‘em under a broiler if you’re impatient like me) and give them another 5-10 minutes to get all caramelized and sticky.
Step 6. Shovel ‘Em In
Serve them hot. And try to let someone else have one… or don’t. I won’t tell.
Storage Options:
But if you do (because you’re a better person than me), these bad boys keep well.
- Fridge: 4 days max in an airtight container.
- Reheat: Low and slow in the oven at 300°F or back on the smoker.
- Freezer: Sure! Wrap them up tight. They’ll keep for a couple of months. Thaw, reheat, devour.
Variations and Substitutions:
- No Bourbon? Sub apple juice. It won’t be the same, but it’ll still be good.
- Want it Spicier? Add some crushed red pepper or cayenne to your rub.
- No Pork Belly? Pork shoulder works, but you’ll miss the fattiness. Sometimes fat is flavor.
- Glaze Twist: Try honey instead of maple syrup. It’s a little different, but just as sweet.
What to Serve with Maple Bourbon Pork Belly Burnt Ends?
Pair these pork belly burnt ends with something fresh or comforting to balance things out.
- Cornbread: Sweet, crumbly, and perfect for scooping up sauce.
- Coleslaw: Crunchy, tangy, and necessary for balance.
- Pickles: Because you need something acidic to cut through the fat.
- Mac and Cheese: Because you’re living your best life.
- Bourbon Cocktail: For obvious reasons.
Frequently Asked Questions:
Can I make this in the oven?
Sure, but it’s not quite the same. Bake low and slow at 275°F, then broil for crispy edges.
How do I know they’re done?
Thermometer says 205°F. They should feel tender, like poking a marshmallow.
Can I make them ahead of time?
Yep! Smoke and braise them, cool ‘em down, and just sauce + caramelize when ready to serve.
Whew! That’s it. If you’re still here, I’m impressed. Now go make these Maple Bourbon Pork Belly Burnt Ends and tell me all about it. Did you tweak the sauce? Eat them all yourself? Invite me over next time?
Can’t wait to hear what you think!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Maple Bourbon Pork Belly Burnt Ends
Ingredients
Pork Belly:
- 2 pounds Pork Belly cubed
- Maple Bourbon Seasoning or your favorite pork rub
- ½ c Brown Sugar
- 6 tablespoons Butter
- Oil as needed
BBQ Sauce:
- ⅓ c Cowboy Prairie Fire BBQ Sauce or your favorite BBQ sauce
- 2 tablespoons Maple Syrup
- 2 tablespoons Bourbon
Instructions
- Coat pork belly cubes with oil and Maple Bourbon seasoning. Refrigerate for 1-2 hours.
- Heat smoker to 250°F with Cowboy Charcoal. Add pork belly; smoke for 2.5 hours.
- Put pork in a foil pan. Add butter and brown sugar; return to smoker until it reaches 205°F.
- Combine BBQ sauce, maple syrup, and bourbon; simmer until thick.
- Brush pork with sauce. Increase heat; caramelize for 5-10 minutes.
- Serve your Maple Bourbon Pork Belly Burnt Ends hot.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
