Trim any thick, uneven skin from the pork belly, but leave most of it intact for texture. Cut the slab into roughly 1.5-inch cubes, leaving some skin on each piece.
Mix the dry rub: 3 tablespoons brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper. Coat all sides of the pork belly cubes generously.
Preheat your smoker to 275°F. Use oak, hickory, or a mix—avoid milder woods like apple that get lost under the pork's richness.
Place the cubes on a grate skin-side up and smoke for 90 minutes unwrapped. You're aiming for rendered fat and a light smoke color on the meat.
After 90 minutes, transfer the cubes to a foil pan. Make the glaze: melt butter over low heat, stir in ⅓ cup brown sugar, honey, apple cider vinegar, and cayenne. Pour the glaze over the belly cubes and toss to coat.
Return the pan to the smoker at 275°F for another 60–75 minutes, stirring every 20 minutes. The cubes are done when the exterior is deeply caramelized and the meat jiggles when you shake the pan (around 195°F internal temp, but don't stress the thermometer—look for tenderness and a sticky, dark glaze).
Pull the pan from the smoker and let it rest for 10 minutes uncovered. The glaze will firm up slightly as it cools.
Transfer to a serving platter and pour any pan drippings over the top. Serve hot with toothpicks.
Keep the Skin On
Pork belly skin crisps up beautifully when rendered low and slow, and it holds the cubes together during smoking and stirring. If your skin is particularly thick (¼ inch or more), score it in a crosshatch pattern before cubing—this helps fat render faster and gives you more caramelized edges.
FAQ
How do I know when pork belly burnt ends are done?
They're finished when they have a dark mahogany glaze, the fat is jiggly-tender when you shake the pan, and a fork slides through easily. Internal temp should hit around 195°F, but texture is your real guide—overcooked pork belly becomes mushy, so trust your senses over the thermometer.