🍖 Maple Bourbon Pork Belly Burnt Ends Recipe | Sticky, Smoky & Irresistibly Tender

🍖 Low & Slow Maple Bourbon Pork Belly Burnt Ends on a BBQ Smoker

Pork belly burnt ends have become a favourite among barbecue enthusiasts for good reason. Often described as "meat candy", they're slow-smoked until meltingly tender before being coated in a rich maple bourbon glaze that caramelises into a sticky, flavour-packed finish.

Unlike traditional brisket burnt ends, pork belly cooks a little quicker while delivering the same incredible balance of smoky bark, juicy meat and sweet, savoury glaze. They're perfect as a sharing dish, served alongside classic barbecue favourites, or enjoyed as the star of your outdoor feast.

Cooking them low and slow on a BBQ smoker allows the fat to render gently, creating irresistibly soft bites with a beautifully smoky flavour that simply can't be replicated in the oven.

📝 Recipe Overview

Prep Time: 20 minutes

Cook Time: 4½–5 hours

Resting Time: 15 minutes

Total Time: Approximately 5½ hours

Serves: 6

Difficulty: Medium

🛒 Ingredients

For the Pork Belly

  • 2kg boneless pork belly
  • 2 tbsp yellow mustard

BBQ Rub

  • 2 tbsp soft brown sugar
  • 2 tsp smoked paprika
  • 2 tsp garlic granules
  • 2 tsp onion granules
  • 1 tsp coarse black pepper
  • 1 tsp sea salt
  • 1 tsp chilli powder (optional)

Maple Bourbon Glaze

  • 100ml maple syrup
  • 50ml bourbon
  • 50g unsalted butter
  • 2 tbsp BBQ sauce
  • 1 tbsp honey
  • 1 tsp Dijon mustard

To Serve

  • Pickled red onions
  • Fresh parsley
  • Brioche rolls
  • Homemade slaw

🔥 Equipment Needed

  • BBQ smoker
  • Meat thermometer
  • Aluminium foil tray
  • BBQ tongs
  • Sharp knife
  • Mixing bowls

👨🍳 Method

Step 1 – Prepare the pork belly

Trim away any excess skin if required.

Cut the pork belly into evenly sized cubes, approximately 4–5cm wide.

Lightly coat each piece with yellow mustard to help the seasoning stick.

Step 2 – Apply the rub

Combine all the dry rub ingredients.

Generously coat every pork belly cube until evenly covered.

Leave to rest while preparing the smoker.

Step 3 – Prepare the smoker

Preheat your BBQ smoker to 120°C.

Use apple, cherry or hickory wood for a balanced smoky flavour.

Step 4 – Smoke the pork

Arrange the pork belly cubes evenly on the cooking grate.

Smoke for approximately 2½–3 hours, or until the bark has developed a deep golden-brown colour.

Step 5 – Make the glaze

While the pork cooks, combine the maple syrup, bourbon, butter, BBQ sauce, honey and Dijon mustard in a saucepan.

Warm gently until smooth and glossy.

Step 6 – Finish the burnt ends

Transfer the smoked pork belly into an aluminium tray.

Pour over the maple bourbon glaze and gently toss until coated.

Cover with foil and return to the smoker for a further 1½ hours, until the pork is beautifully tender.

Remove the foil during the final 20 minutes to allow the glaze to caramelise.

Step 7 – Rest and serve

Allow the burnt ends to rest for around 15 minutes.

Scatter over chopped parsley and serve with pickled onions, brioche rolls and homemade slaw.

💡 Cooking Tips

  • Cut the pork into evenly sized cubes for consistent cooking.
  • Avoid increasing the smoker temperature, as low and slow cooking creates the best texture.
  • Spritz the pork occasionally with apple juice if it begins to dry out.
  • Allow the glaze to caramelise during the final stage without burning.
  • Resting the meat helps retain its juices.

🌟 Delicious Variations

Honey Chipotle Burnt Ends

Swap the maple syrup for extra honey and add chipotle paste.

Sticky Asian Burnt Ends

Use soy sauce, ginger, garlic and sesame oil in place of the bourbon glaze.

Spicy Cajun Burnt Ends

Add Cajun seasoning and cayenne pepper to the dry rub.

Apple & Cider Burnt Ends

Replace the bourbon with dry cider for a fruity finish.

Whisky BBQ Burnt Ends

Substitute the bourbon with your favourite whisky for a deeper smoky flavour.

🍽️ What to Serve with Maple Bourbon Pork Belly Burnt Ends

These burnt ends are delicious served with:

  • Creamy coleslaw
  • Macaroni cheese
  • Corn on the cob
  • Loaded potato wedges
  • Pickled gherkins
  • BBQ baked beans
  • Brioche rolls
  • Grilled sweetcorn salad

They also make a fantastic filling for soft brioche buns with slaw and extra BBQ sauce.

🥡 Storage & Leftovers

Store leftover burnt ends in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the BBQ or in the oven until piping hot.

They can also be frozen for up to 3 months. Defrost overnight in the fridge before reheating.

❓ Frequently Asked Questions

What are pork belly burnt ends?

Pork belly burnt ends are cubes of pork belly that are slow-smoked until tender before being glazed and caramelised. They're known for their rich flavour, crispy bark and melt-in-the-mouth texture.

Can I make these without a smoker?

Yes. While a BBQ smoker gives the most authentic flavour, you can cook them on a Kamado BBQ or a charcoal BBQ set up for indirect cooking with wood chunks for smoke.

Does the alcohol cook off?

Most of the alcohol evaporates during cooking, leaving behind the rich caramel and oak flavours of the bourbon.

Which wood works best?

Apple and cherry provide a mild sweetness, while hickory gives a stronger, more traditional barbecue flavour.

Can I prepare these in advance?

Yes. They're ideal for preparing a day ahead. Simply reheat gently before serving and brush with a little extra glaze if needed.

🛍️ Shop the Equipment at Sal's Place

Great barbecue is all about patience, quality ingredients and the right equipment. If you're inspired to recreate this recipe at home, you can explore our outdoor cooking range below.

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Whether you're cooking for a special occasion or simply enjoying a slow weekend barbecue, these sticky pork belly burnt ends are guaranteed to be a crowd-pleaser. Enjoy!