Oven Cooked Pork Burnt Ends
Pork burnt ends are smokey, sticky chunks of pork belly that are coated in a dry rub, smoked until they have a deliciously crunchy bark, and finished off with a healthy glaze of sticky barbecue sauce. They have fast become a BBQ classic, and for good reason, but it seems unfair that only those with a smoker can enjoy them at home. Fear not, Matt is here to show you how to make your own pork burnt ends at home in the oven, no smoker required...
If you've been fortunate enough to try pork burnt ends at any point in your life, you'll know, they are absolutely delicious. Smokey, sticky, and with that insane crunchy bark. They are a real treat. It was not a question of whether or not to do my own recipe, it was more like when to do it. It also provided me with the perfect opportunity to combine my pork dry rub recipe with my BBQ sauce recipe, as you need to use both to create the perfect pork burnt ends. The only problem I faced was that I don't currently own a smoker, so I needed to do a recipe that worked in the oven. So, that's what I did, and they turned out great. Obviously they don't come out with that deep smokey flavour, but they are nonetheless delicious. Try them for yourself and let me know what you think in the comments below.
Keywords: pork burnt ends, how to make pork burnt ends in the oven
Yield: Serves 12
Prep Time: 10 Minutes
Cook Time: 180 Minutes
- Cover the pork cubes in the pork dry rub, making sure to coat all sides, and place on a raised cooking grid/wire rack inside a roasting dish. This allows the fat to render out of the pork.
- Place in the center of a pre heated oven at gas mark 2/150C/130C fan and cook for 2 hours.
- Remove the pork from the oven and transfer to an aluminum tray. Glaze the pork thoroughly in the bbq sauce, making sure to coat all sides.
- Place the aluminum tray in the oven and continue to cook. Check the pork every 10 minutes and glaze with more bbq sauce as you see fit. I personally like to like glaze them 2/3 times to make sure they are nice and sticky.
- Remove from the oven once the outside of the pork has caramelised and you have that nice crunchy bark. If you need to, turn the oven up high for 5-10 mins to get that perfect bark.
- Serve alongside any number of bbq dishes, such as pulled pork, or even beef brisket. Delicious.
- If you have the time and inclination, it's a good idea to occasionally spritz the pork with apple juice during the initial 2 hour cooking. It's help keep the meat moist and also adds a nice caramelising layer.