Slow-Smoked Campo Grande Ibérico Pork Belly Burnt Ends
Slow-Smoked Campo Grande Ibérico Pork Belly Burnt Ends
30 minutes
4-5 hours
Rich, buttery Ibérico pork belly is slow-smoked to perfection, then caramelized in a sweet and tangy glaze for tender, melt-in-your-mouth burnt ends. Served with crisp house-made pickles and classic white bread, this BBQ platter is a bold fusion of Spanish indulgence and Southern tradition.
Ingredients
For The Pork Belly Burnt Ends
- 2.5–3 lbs Campo Grande Ibérico Pork Belly, cut into 1.5–2" cubes
- 2 tbsp yellow mustard (binder)
- 1/4 cup BBQ dry rub (see custom blend below)
- 1/3 cup light brown sugar
- 1/4 cup unsalted butter, cubed
- 1/2 cup honey or agave syrup
- 1/2 cup your favorite BBQ sauce (something tangy or with a little heat works great)
Custom BBQ Rub
- 2 tbsp smoked paprika
- 1 tbsp kosher salt
- 1 tbsp coarse black pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp mustard powder
- 1 tsp cayenne (optional for heat)
- 1 tsp dried thyme (optional for herby depth)
Quick House Pickles
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 tbsp sugar
- 1 tsp kosher salt
- 1/2 tsp mustard seeds
- 1/4 tsp red chili flakes (optional)
- 1 cucumber, thinly sliced
- 1/4 small red onion, thinly sliced
Sides
- Soft White Bread Slices
- Extra BBQ Sauce
Directions
Prep The Pork Belly
- Cut the pork belly into uniform cubes (1.5–2" across).
- Pat dry and lightly coat with mustard as a binder.
- Generously apply your BBQ rub on all sides. Let rest while the smoker comes up to temp (225°F / 107°C).
Smoke phase 1: Low and Slow
- Preheat your smoker to 225°F using indirect heat and your choice of wood (hickory or cherry complement pork beautifully).
- Place the pork belly cubes directly on the grates, leaving space between them.
- Smoke uncovered for 2.5 to 3 hours, spritzing with apple cider vinegar or juice every 45–60 minutes.
- The bark should form and internal temp should reach around 165°F.
Smoke Phase 2: The Wrap
- Transfer cubes into a disposable aluminum pan.
- Sprinkle brown sugar over the top, add butter cubes, and drizzle with honey.
- Cover the pan tightly with foil and return to the smoker.
- Continue cooking for 1.5–2 hours, until pork reaches ~200°F and is soft and tender.
Final Glaze
- Remove foil, gently drain off excess fat.
- Add BBQ sauce to coat (not drown!) the cubes. Toss gently.
- Return pan to the smoker, uncovered, for 20–30 minutes to set the glaze and caramelize the edges.
- Look for tacky, sticky, glistening bites of perfection.
Quick Pickles
While The Pork Smokes:
- Combine vinegar, water, sugar, salt, and spices in a saucepan. Bring to a boil.
- Remove from heat and pour over sliced cucumbers and onions in a heat-safe jar or bowl.
- Let sit at room temp for 30 min, then refrigerate. Chill at least 1 hour before serving.
And Serve!
- Layer a tray with slices of soft white bread.
- Pile on the burnt ends.
- Add pickles on the side.
- Serve with extra BBQ sauce and maybe some cold beer.