Nashville Hot Pork Belly Burnt Ends

How to Make Nashville Hot Pork Belly Burnt Ends: A Smoky, Spicy Delight

If you’re a fan of rich, smoky, and spicy barbecue, then Nashville Hot Pork Belly Burnt Ends should be at the top of your must-try list.

These tender, flavorful pork belly cubes are packed with heat, sweetness, and a perfect balance of smokiness. Slow-cooked to perfection, they melt in your mouth with every bite.

In this guide, we’ll walk you through the step-by-step process of making these irresistible burnt ends while ensuring your dish is packed with authentic Nashville hot flavor.

What Are Nashville Hot Pork Belly Burnt Ends?

Burnt ends originated from Kansas City-style barbecue, typically using brisket. However, pork belly is an excellent alternative because of its high-fat content and tenderness.

The Nashville hot twist brings an extra layer of fiery spice, making these pork belly cubes stand out. Served with classic white bread and pickles, they offer the perfect balance of heat, tanginess, and smoky goodness.

Ingredients You’ll Need for Nashville Hot Pork Belly Burnt Ends

For the Pork Belly

• 3 pounds of skinless pork belly whole
• 1 quart of buttermilk
• 8 oz pickle juice
• Sandwich dill chips
• Slices of white bread

Homemade Nashville Hot Seasoning

• ¼ cup cayenne pepper
• 2 tbsp light brown sugar
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp Kosher salt
• 2 tsp dry mustard
• 2 tsp black pepper

For the Cooking Process

• 5 tbsp unsalted butter
• SPG (salt, pepper, garlic) seasoning
• BBQ rub
• Cherry or apple wood for smoking
• Aluminum foil

Step-by-Step Instructions for Nashville Hot Pork Belly Burnt Ends

1. Prepare the Pork Belly

Start by cutting the pork belly into 1.5 x 1.5-inch cubes. These pork belly cubes will ensure maximum surface area for seasoning and smoke absorption. Once cut, place them in a bowl or resealable bag for brining.

2. Make the Nashville Hot Seasoning

Combine all of the ingredients for the Nashville Hot Seasoning in a bowl and mix thoroughly.

You can also make extra seasoning and store them in an airtight container to use at a later date. This goes great on chicken wings and even burgers.

2. Brine for Maximum Flavor

In a large bowl, combine the buttermilk, pickle juice, and ¼ cup of the Nashville Hot seasoning. Submerge the cubes of pork belly into the mixture and refrigerate for at least 4 hours, preferably overnight. This step enhances tenderness and infuses the meat with a deep, spicy tang.

3. Season the Pork Belly

After brining, remove the pork belly cubes from the liquid and pat them dry with paper towels. Then, season them generously with SPG (salt, black pepper and garlic powder) seasoning and a light coating of your favorite BBQ dry rub.

Let them sit for about 15 minutes to allow the seasoning to adhere.

4. Smoke the Pork Belly at a Low Temperature

Preheat your smoker to 250°F. Place a wire rack over a baking sheet to allow for even air circulation, or arrange the pork belly cubes directly on the smoker grates. Use cherry or apple wood to impart a slightly sweet, smoky flavor.

Smoke the pork belly cubes for about 3 hours, ensuring they absorb the rich flavors of the wood while slowly rendering their fat. The low temperature ensures a tender texture and crispy edges.

5. Add the Nashville Hot Butter Glaze

While the pork belly smokes, melt 1 stick (5 tbsp) of unsalted butter in a saucepan. Add ¼ cup of the Nashville Hot seasoning and 1 tbsp of brown sugar.

Stir until fully combined then set aside at room temperature.

6. Wrap and Cook Further

Once the pork belly cubes have developed a nice bark, transfer them to an aluminum foil pan. Pour the melted butter mixture evenly over the pork belly and cover the pan tightly with aluminum foil. This step locks in moisture and allows the flavors to infuse deeply into the meat.

Return the tray to the smoker and continue cooking for another hour, or until the internal temperature of the pork belly reaches 200°F. This ensures the perfect level of tenderness where the fat has fully rendered and the meat is melt-in-your-mouth delicious.

7. Serve and Enjoy

Remove the pork belly from the smoker and let it rest for a few minutes. Serve the Nashville Hot Pork Belly Burnt Ends with classic white bread and dill pickles to balance out the heat.

Different Ways to Enjoy Nashville Hot Pork Belly Burnt Ends

These flavorful pork belly burnt ends are incredibly versatile! Here are a few ways you can serve them:

• On a sandwich – Pile the burnt ends onto a toasted brioche bun with coleslaw and pickles.
• As an appetizer – Serve them on skewers for an easy-to-eat snack.
• Taco-style – Load them onto warm tortillas with diced onions and a drizzle of white sauce.
• With mac & cheese – Pair them with creamy mac and cheese for the ultimate comfort meal.

Pro Tips for Perfect Pork Belly Burnt Ends

• Use a wire rack – This ensures that the pork belly cooks evenly and gets a crispy exterior.
• Monitor the internal temperature – Using a meat thermometer ensures the perfect doneness at 200°F.
• Don’t rush the process – Cooking at a low temperature allows the fat to render properly, ensuring tender and flavorful burnt ends.
• Adjust the spice level – If you prefer less heat, reduce the cayenne pepper and add more brown sugar.

Final Thoughts

Nashville Hot Pork Belly Burnt Ends are the ultimate indulgence for barbecue lovers who enjoy a kick of heat.

The combination of the spicy Nashville hot seasoning, the sweetness of brown sugar, and the smoky tenderness of pork belly makes this dish an unforgettable experience. Whether served on a sandwich, as an appetizer, or with classic sides, these pork belly cubes will leave your taste buds craving more.

Now it’s your turn—fire up your smoker and give this mouthwatering recipe a try! Let us know in the comments how yours turned out or share your favorite way to enjoy these delicious burnt ends.

More Delicious Recipes to Try!

Crispy Pork Belly with Guacamole – Crispy pork belly meets creamy guacamole in this delicious dish that combines rich, fatty goodness with fresh and zesty flavors. The crunch of the pork belly pairs perfectly with the smooth, avocado-based guacamole, creating an unforgettable bite that’s perfect for tacos, bowls, or as a stand-alone appetizer.

Smoked Cream Cheese with Bacon Jam – A rich and creamy block of smoked cream cheese topped with sweet and savory bacon jam creates the perfect spread for crackers or toasted bread. Ideal for holiday gatherings and entertaining guests.

Hot Honey Candied Bacon Crackers – Buttery club crackers topped with crispy bacon, candied jalapenos and hot honey. These will be on elf the most popular appetizers you can make for your next gathering!

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