Maple Bourbon Pork Belly Burnt Ends

This is pork belly burnt ends soaked in maple and bourbon, sticky and savory with edges that crackle just right. Think deep-brown caramel, boozy warmth, and little cubes of pork that punch way above their weight at a party or lazy Sunday dinner. If you love sweet-and-smoky things that make you lick your fingers, this is for you.

My husband lost his mind over these the first time I brought them to a backyard hangout. He stood in the kitchen with a plate and a grin like he’d just discovered pizza for the first time. Now it’s become our “treat dinner” when we want to impress without acting like we own a catering company. Our kid calls them “little maple nuggets,” which is probably the highest compliment anyone can give meat.

Kitchen Talk

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These are an exercise in patience that pays off. I started smoking them low-and-slow once and then pan-roasted the sauced cubes until the edges sang—total game-changer. I once tried to shortcut by using thin-cut pork belly; rookie mistake. The cubes need heft so they stay juicy and develop that sticky crust. Also: bourbon does two things — flavor and mischief — so measure if you must, but I won’t judge a splash more if you’re pouring while the recipe plays music.

Shopping Tips

– Protein: Buy a slab of pork belly with a good meat-to-fat ratio (not all fat, not all skin). Look for a uniform thickness so cubes cook evenly.
– Spices: Keep smoked paprika, black pepper, and a little cayenne on hand; fresh spices make the crust pop—old jarred paprika tastes flat.
– Sweeteners: Pure maple syrup plus a bit of brown sugar are the dream team here—avoid pancake syrup impostors for the best glaze.
– Fats & Oils: You probably won’t need much oil, but grab a neutral oil (canola or veg) if you plan to sear or pan-roast after smoking.
– Specialty Item: Pick a mid-shelf bourbon you like to sip; it’ll show up in the sauce, so no need to splurge on top-shelf.

Prep Ahead Ideas

– Trim and cube the pork belly the day before, toss in the dry rub, and keep it refrigerated in a shallow container so every cube gets coated.
– Mix the maple-bourbon glaze a day ahead and refrigerate; it lets flavors meld and saves time when the meat is done.
– Store cubes in a single layer on a tray covered tightly with plastic wrap for easy transfer to smoker/oven; this keeps them from clumping and speeds up the final crisp.

✔Time-Saving Tricks

– If you don’t have a smoker, slow-roast in the oven at low temp, then crank heat or finish under the broiler to caramelize the glaze.
– Use a sheet pan lined with foil for easier cleanup—sweet sticky syrup is glorious and also an adhesive nightmare.
– Shortcuts I love: pre-mixed brown sugar rub, store-bought applewood chips for a little smoke flavor, and a silicone basting brush to speed glazing.

✔Common Mistakes

– Don’t rush the browning step — undercaramelized glaze equals floppy cubes. I once plated soggy-looking burnt ends and had to toss them back into the oven; five more minutes saved the night.
– Avoid oversalting before long smoke sessions; pork belly concentrates salt as it renders fat, so season with restraint.
– If the sauce is too thin, simmer it a bit longer to thicken; if too sweet, balance with a splash of vinegar or a pinch of salt.

What to Serve It With

– Charred corn on the cob or a quick slaw for crunchy brightness.
– Creamy mashed potatoes or buttery grits to catch all the sticky sauce.
– A simple green salad with acidic dressing to cut the richness.
– Toasted buns if you want handheld, messy sandwiches.

✔Tips & Mistakes

– Cook low and slow first, then high heat to finish—don’t flip the order.
– Salt lightly up front and taste the glaze before the final coat.
– If cubes stick to the pan, let them cool slightly then scrape with a spatula; that fond is delicious in the sauce.

✔Storage Tips

Leftovers go in an airtight container in the fridge for 3–4 days and reheat gently in a 350°F oven until warmed through to keep the edges decent. Cold is not a crime—these are delicious straight from the fridge on toast for breakfast. You can freeze portions for up to 3 months; thaw overnight in the fridge before reheating.

✔Variations and Substitutions

If you’re out of maple, swap in honey or a dark corn syrup plus a splash of molasses for depth. Soy sauce or tamari can replace a salty Worcestershire note if needed; try apple cider vinegar to brighten things if the glaze gets too heavy. I’ve subbed whiskey for bourbon in a pinch and it still made everyone very happy.

Frequently Asked Questions

Maple Bourbon Pork Belly Burnt Ends

Sticky, smoky pork belly cubes glazed in a maple-bourbon barbecue sauce. Tender bites with caramelized edges and big flavor.

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Prep Time: 25 minutes minutes

Cook Time: 4 hours hours 30 minutes minutes

Total Time: 4 hours hours 55 minutes minutes

Servings: 8

Ingredients

 

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Main Ingredients

• ▢ 3.25 lb skinless pork belly, cut into 1.5-inch cubes
• ▢ 2.5 tbsp yellow mustard binder
• ▢ 0.5 cup light brown sugar
• ▢ 1.5 tbsp kosher salt
• ▢ 1 tbsp coarse black pepper
• ▢ 1 tbsp smoked paprika
• ▢ 2 tsp chili powder
• ▢ 2 tsp garlic powder
• ▢ 2 tsp onion powder
• ▢ 0.5 tsp cayenne pepper to taste
• ▢ 0.75 cup barbecue sauce
• ▢ 0.5 cup pure maple syrup
• ▢ 0.33 cup bourbon
• ▢ 3 tbsp unsalted butter cut into pieces
• ▢ 2 tbsp apple cider vinegar
• ▢ 1 tbsp Worcestershire sauce
• ▢ 2 tbsp honey
• ▢ 0.5 cup apple juice for spritzing and braise

Instructions

Preparation Steps

• Preheat smoker to 250°F with fruitwood. Set a wire rack over a sheet pan.
• Trim pork belly if needed, then cut into even 1.5-inch cubes.
• Toss cubes with yellow mustard until lightly coated.
• Stir brown sugar, salt, pepper, paprika, chili powder, garlic powder, onion powder, and cayenne to make the rub.
• Season pork belly generously with the rub on all sides. Arrange on the wire rack with space between pieces.
• Smoke for about 2.5 hours, spritzing with apple juice every 45 minutes, until cubes have a set bark and reach around 165°F.
• Combine barbecue sauce, maple syrup, bourbon, butter, vinegar, Worcestershire, honey, and a splash of apple juice in a foil pan. Add pork and toss to coat.
• Cover the pan tightly with foil and return to the smoker. Cook 1.5 hours until very tender, 200–205°F.
• Uncover and cook 20–30 minutes, stirring once, until the sauce reduces and turns glossy.
• Rest 10 minutes before serving to allow the glaze to set.

Notes

Variation: Add a minced chipotle in adobo to the pan sauce for a smoky heat. No smoker? Roast at 275°F on a rack, then finish under the broiler 1–2 minutes to caramelize. Storage: Refrigerate up to 4 days or freeze up to 2 months; reheat covered at 300°F until warmed through.

This recipe is an original creation inspired by classic Maple Bourbon Pork Belly Burnt Ends flavors. All ingredient ratios and instructions are independently developed.