Pork burnt ends are smoky, sticky chunks of pork belly, coated in dry rub, cooked until tender, then finished with a generous glaze of barbecue sauce. Done properly, you get soft pork belly, caramelised edges, and that lovely sticky BBQ finish.

Traditionally, burnt ends are cooked on a smoker, where they pick up a deep smoky flavour and develop a proper bark. The only problem is, not everyone has a smoker at home. So this recipe shows you how to make pork belly burnt ends in the oven instead.

They will not have quite the same smoky depth as proper smoked burnt ends, but they are still absolutely delicious. You get tender pork belly, a sweet and sticky glaze, and enough caramelised edges to make them feel like a proper BBQ treat.

This recipe also works perfectly with our rindless pork belly cubes, which saves you the job of trimming and cutting the pork belly yourself.

What Are Pork Burnt Ends?

Pork burnt ends are bite-sized pieces of pork belly that are seasoned with a dry rub, cooked slowly, then glazed with barbecue sauce until sticky and caramelised.

They are sometimes called pork belly burnt ends, BBQ pork bites, or poor man’s burnt ends. Traditional burnt ends are usually made from brisket point, but pork belly has become a popular alternative because it is rich, fatty, and perfect for slow cooking.

The fat in pork belly helps keep the meat moist, while the outside takes on the flavour of the rub and sauce. The result is sweet, savoury, sticky and rich.

Can You Make Pork Burnt Ends in the Oven?

Yes, you can make pork burnt ends in the oven.

You will not get the same smoky flavour as you would from a smoker, but the oven method still gives you tender pork belly and a sticky caramelised BBQ coating. It is also much easier if you do not have a smoker or barbecue setup at home.

The trick is to cook the pork belly low and slow first, then glaze it and return it to the oven until the sauce becomes sticky and the edges caramelise.

How Can I Keep Pork Burnt Ends Moist?

Pork belly usually contains a good amount of fat, which helps keep the burnt ends moist while they cook. However, if your pork belly is on the leaner side, or if you want to add extra flavour, you can spritz it during cooking.

The easiest way is to fill a clean, food-safe spray bottle with apple juice and spritz the pork every 20 to 30 minutes during the first couple of hours of cooking. This helps stop the outside drying out and adds a little sweetness that works well with the barbecue sauce.

You do not have to spritz them every time, but it is a useful trick if you want extra sticky, glossy burnt ends.

What If I Don’t Have Time to Make the Dry Rub or BBQ Sauce?

If you are short on time, keep it simple.

You can use a shop-bought pork rub instead of making your own, and you can use your favourite bottled barbecue sauce instead of making one from scratch. You will still get a good result, especially if it is your first time making pork burnt ends in the oven.

If you do want to make everything from scratch, our pork dry rub recipe and homemade BBQ sauce recipe work perfectly together for this.

Ingredients

• 1kg rindless pork belly cubes
• Matt’s original pork dry rub, or your favourite pork rub
• Matt’s homemade BBQ sauce, or your favourite barbecue sauce
• Apple juice, optional, for spritzing

Method

1. Season the pork belly - Cover the pork belly cubes in pork dry rub, making sure all sides are coated.
2. Set up the tray - Place the pork belly cubes on a raised cooking grid or wire rack inside a roasting dish. This helps the fat render out as the pork cooks.
3. Cook low and slow - Place in the centre of a preheated oven at 150°C / 130°C fan / Gas Mark 2 and cook for around 2 hours.
4. Spritz if needed - If the pork looks a little dry, spritz with apple juice every 20 to 30 minutes during the first stage of cooking.
5. Add the BBQ sauce - Remove the pork from the oven and transfer the cubes to an aluminium tray or roasting dish. Coat thoroughly with barbecue sauce.
6. Return to the oven - Place the tray back in the oven and continue to cook. Check every 10 minutes and glaze with more barbecue sauce as needed. I like to glaze them 2 or 3 times so they get properly sticky.
7. Caramelise the edges - Once the pork is tender and the outside has caramelised, remove from the oven. If you want more bark, turn the oven up high for the final 5 to 10 minutes, keeping a close eye so the sauce does not burn.
8. Serve - Serve hot with your favourite BBQ dishes, loaded fries, slaw, mac and cheese, pulled pork, brisket, or in soft rolls.

How Long Do Pork Burnt Ends Take in the Oven?

Pork burnt ends usually take around 2½ to 3 hours in the oven, depending on the size of the pork belly cubes and how sticky you want the final glaze.

The first stage is low and slow, which helps the pork become tender. The second stage is where the barbecue sauce thickens, caramelises, and coats the pork.

How Do You Know When Pork Burnt Ends Are Done?

Pork burnt ends are done when the pork belly is tender, the fat has rendered down, and the outside is sticky and caramelised.

You should be able to press a piece with a fork and feel that it is soft rather than firm. If the pork still feels chewy, give it a little longer at a low temperature.

What to Serve with Pork Burnt Ends

Pork burnt ends are rich and sticky, so they work well with fresh, sharp, or creamy sides.

Good options include:

• Coleslaw
• Mac and cheese
• Loaded fries
• Corn on the cob
• Potato wedges
• BBQ beans
• Pickles
• Soft rolls
• Salad

They also make a great BBQ side dish alongside pulled pork, burgers, ribs, or brisket.

Can You Reheat Pork Burnt Ends?

Yes, pork burnt ends can be reheated.

Place them in an ovenproof dish, cover loosely with foil, and reheat at 160°C / 140°C fan / Gas Mark 3 until hot through. Add a little extra BBQ sauce before reheating if they look dry.

You can also reheat them in an air fryer for crispier edges, but keep an eye on them because the sauce can catch quickly.

Can You Freeze Pork Burnt Ends?

Yes, pork burnt ends can be frozen.

Allow them to cool fully, then portion into airtight containers or freezer bags. Freeze for up to 3 months. Defrost thoroughly in the fridge before reheating until piping hot throughout.

For more storage advice, see our guide on how long you can keep meat in the freezer.

Final Thoughts

Pork belly burnt ends are one of the best ways to turn pork belly cubes into something properly special. They are sticky, rich, sweet, savoury, and ideal for BBQ-style meals at home.

A smoker will always give you that deeper smoky flavour, but the oven method is easy, reliable, and still tastes fantastic. Use a good pork rub, glaze with plenty of barbecue sauce, and give the pork belly enough time to become tender.

If you are cooking them for the first time, keep it simple with ready-made rub and sauce. Once you have the method nailed, you can start playing around with homemade rubs, sauces, honey, chilli, maple syrup, or whatever BBQ flavours you like best.

FAQs

How do you make burnt ends on a smoker?

Follow the same basic method, but cook the pork belly cubes in a smoker instead of the oven. A temperature of around 120°C to 150°C works well. Smoke until the pork is tender, then glaze with BBQ sauce and continue cooking until sticky and caramelised.

Can you make pork burnt ends without a smoker?

Yes, you can make pork burnt ends in the oven. They will not have quite the same smoky flavour, but they will still be tender, sticky and full of BBQ flavour.

What cut is best for pork burnt ends?

Pork belly is the best cut for pork burnt ends because it has plenty of fat, which helps keep the meat moist during slow cooking.

Do you use skin-on or skinless pork belly for burnt ends?

Skinless pork belly is best for burnt ends. The skin can become tough, so rindless pork belly cubes are easier and give a better texture.

Is sliced pork belly bacon?

No, sliced pork belly is not bacon. Pork belly only becomes bacon once it has been cured. Bacon made from pork belly is known as streaky bacon in the UK.

Why are my pork burnt ends tough?

If pork burnt ends are tough, they usually need longer cooking. Pork belly needs time for the fat to render and the meat to soften.

Can I use shop-bought BBQ sauce?

Yes. A good shop-bought BBQ sauce works perfectly well, especially if you want to keep the recipe quick and easy.