Raspberry Jalapeño Pork Belly Burnt Ends
These Raspberry Jalapeño Pork Belly Burnt Ends are smoked at 250°F for 2.5 hours, then glazed with raspberry jalapeño BBQ sauce and caramelized at 275°F. Sweet heat perfection.
Equipment
- Pellet Smoker (Pit Boss, Traeger, Camp Chef, Recteq)
- Instant-Read Thermometer
- Disposable Aluminum Foil Pan
- Medium Saucepan
- Tongs
Ingredients
For the Pork Belly
- 3-4 pounds pork belly skin removed
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the Raspberry Jalapeño BBQ Glaze
- 1/2 cup raspberry jalapeño jam homemade or store-bought
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1-2 tablespoons honey
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes
- salt and black pepper to taste
Instructions
- Prepare pork belly: Remove skin if attached. Trim excessive fat to ¼ inch. Cut into 1½-inch cubes. Season with salt, pepper, garlic powder, and onion powder. Let rest 15-20 minutes at room temperature.
- Preheat smoker: Set pellet smoker to 250°F. Fill hopper with cherry or apple wood pellets. Preheat 10-15 minutes. Position drip pan below grates.
- Smoke pork belly: Place cubes directly on grill grates with space between each. Close lid, smoke 2 to 2½ hours until internal temp reaches 165-175°F and deep mahogany bark forms. Don't open lid during smoking.
- Make glaze: In saucepan over medium heat, combine raspberry jam, ketchup, Worcestershire sauce, vinegar, honey, garlic powder, onion powder, and red pepper flakes. Simmer 5-7 minutes, stirring frequently. Taste and adjust seasonings. Remove from heat.
- Glaze and caramelize: Transfer smoked cubes to foil pan. Pour glaze over and toss to coat completely. Increase smoker to 275°F. Return pan to smoker uncovered. Cook 45-60 minutes until sauce caramelizes and internal temp reaches 195-200°F.
- Rest and serve: Remove from smoker. Rest 10-15 minutes. Optional: brush with fresh glaze for shine. Serve warm with toothpicks.
Notes
Critical Tips: Use pork belly with skin removed. Skin doesn't render well and creates tough texture. Ask butcher to remove or do yourself with sharp knife.
Cube Size: Cut 1½-inch cubes for optimal texture. Larger cubes take too long. Smaller cubes dry out. Uniform sizing ensures even cooking.
Two-Stage Cooking: Smoke at 250°F first without sauce. Add sauce and increase to 275°F for caramelization. This prevents burnt sugar and creates crispy exterior without bitter flavor.
Wood Pellets: Cherry or apple wood pellets work best. These mild, fruity woods complement raspberry. Avoid hickory or mesquite which overpower delicate fruit flavors.
Grate Placement: Place cubes directly on grates initially for better bark. Air circulation and fat dripping creates superior crust. Transfer to pan only after adding sauce.
Temperature Targets: 165-175°F after first smoke, 195-200°F final. The higher final temp ensures buttery tenderness from collagen breakdown.
Variations: Use blackberry jalapeño jam instead of raspberry. Add bourbon to glaze for depth. Substitute ghost pepper jam for serious heat. Mix in diced fresh jalapeños for extra kick.
Make-Ahead: Smoke completely through first stage. Refrigerate up to 2 days. Reheat on smoker and add sauce before second cook.
Storage: Refrigerate in airtight container up to 4 days. Reheat in 300°F oven 10-15 minutes. Freeze without sauce up to 2 months.
Nutrition
Calories: 380kcalCarbohydrates: 10gProtein: 14gFat: 32gSaturated Fat: 11gCholesterol: 70mgSodium: 440mgSugar: 8g
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