Burnt ends are a flavorful, tender cut of pork that can be cooked on the grill or in the oven. This is an easy and delicious recipe for grilled, smoked pulled pork with charred edges.

The “how to make burnt ends on the big green egg” is a technique for cooking pork belly that will produce delicious, crispy, crunchy burnt ends.

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I’ve never looked back since the first time I attempted to cook these Pork Belly Burnt Ends on the Big Green Egg. They’re juicy and flavorful, and they’re excellent. However, be aware that after they’ve been plated, the charred ends will vanish quickly!

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How to Prepare Pork Belly Burnt Ends on the Big Green Egg (Or Kamado Joe)

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The pork belly charred ends are roasted at temperatures ranging from 225 to 250 degrees. Get the Big Green Egg going and set the temperature to 225 to 250 degrees. Because they are indirectly cooked, make sure the plate setter or conve”egg”tor is likewise in place.

How Should Pork Belly Burnt Ends Be Prepared?

Pork belly burned ends for the Big Green Egg are really simple to make. To begin, make sure the pork belly’s skin has been removed. I advocate having the butcher do this since it adds weight, and because pork belly is usually sold by the pound, you may as well get more bang for your money!

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Start by cutting the pork belly into 1 1/2′′ by 1 1/2′′ cubes after it has been cooked.

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Place the pork belly chunks in a bowl after they’re done.

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Drizzle a little extra virgin olive oil over the cubes and toss to combine.

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While mixing, liberally apply an even coat of Dizzy Dust by Dizzy Pig to the cubes to ensure that they are evenly coated.

On the Big Green Egg, how do you cook pork belly burnt ends?

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It’s time to put the pork belly burned ends on the Big Green Egg now that they’ve been prepped (or Kamado Joe). Simply place them on the grate and cover the Big Green Egg, keeping the temperature between 225 and 250 degrees. The pork belly cubes will next be cooked for three hours.

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After three hours is up it is time to pull the pork belly cubes. Place them directly in a tin foil pan and add about a 1/2 cup of your favorite BBQ sauce, 2 Tablespoons of butter & 2 Tablespoons of Honey. Give it a mix.

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Return the tin foil pan to the Big Green Egg and cover it with tin foil. After that, they’ll be roasted for approximately an hour and a half, or until the internal temperature hits 202 degrees.

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Pull the tin foil from the top of the foil pan after the pork belly burned ends have achieved an internal temperature of around 202 degrees. Cook for another 10–15 minutes, or until the sauce has thickened somewhat.

You’re finished now. Pull the charred ends off the pork belly, dish them, and serve. Enjoy!

 

Time to Prepare: 20 minutes

Time to cook: 4 hours 40 minutes

Time required: 5 hours

These Pork Belly Burnt Ends are incredibly lovely, juicy, and flavorful, and they’ll vanish quickly once served!

Ingredients

  • 2 pounds pork belly (cut into 1 1/2″ cubes)
  • 2 tblsp. olive oil (extra virgin) (Just enough to lightly coat the pork belly)
  • 1/2 cup Dizzy Pig’s Dizzy Dust (Coat evenly)
  • 1/2 CUP BARBECUE (Any will work, choose your favorite)
  • 2 tblsp. melted butter
  • 2 tblsp. of honey

Instructions

  1. Preheat the Big Green Egg, often known as the Kamado Joe, at roughly 225 degrees.
  2. Because this is an indirect cook, make sure you have a plate setter or a conve”egg”tor.
  3. Place the pork belly in a basin and cut it into 1 1/2″ cubes.
  4. Mix by hand with a drizzle of extra virgin olive oil.
  5. Dizzy Pig’s Dizzy Dust should be used generously and evenly.
  6. Cook for roughly 3 hours on the Big Green Egg or Kamado Joe after they’ve been prepared.
  7. Place in a tin foil pan after pulling. Combine your preferred BBQ sauce, honey, and butter in a mixing bowl. Mix everything together after it’s finished. Place the foil pan back on the Big Green Egg and cover it with tin foil.
  8. Cook for another hour and a half, or until the internal temperature reaches about 202 degrees. When the internal temperature has been reached, remove the tin foil cover and allow the sauce to continue to simmer, thickening the sauce (about 10-15 minutes).
  9. Pull the Big Green Egg out of the oven and serve!

The “pork belly burnt ends no sauce” is a dish that is cooked on the Big Green Egg or Kamado Joe. It’s an easy, delicious meal that can be made in under 10 minutes.

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