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

MORE EASY DINNER RECIPES...

DINNER

Easy Smoked Sausage and Potato Skillet

DINNER

Easy Salmon Pasta Recipe

DINNER

Cheeseburger Skillet Pizza Recipe

DINNER

Easy Slow Cooker Chicken and Dumplings

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.

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 25 minutes minutes

Cook Time: 4 hours hours 30 minutes minutes

Total Time: 4 hours hours 55 minutes minutes

Servings: 8

Ingredients

 

1x2x3x

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.