Our delicious Traeger Pork Belly Burnt Ends are a rich and flavorful dish that combines tender, smoky meat with a sweet and spicy glaze. Cooking these on a Traeger infuses them with deep wood-fired flavors, while the Dr Pepper Cream Soda barbecue sauce adds a unique caramel-like sweetness with a hint of spice. This recipe takes a few hours but is straightforward, resulting in melt-in-your-mouth bites with crispy edges and a sticky, flavorful coating. Serve them as an appetizer, snack, or main dish alongside classic barbecue sides.
Traeger Pork Belly Burnt Ends with Dr Pepper Cream Soda BBQ Sauce
Smoked pork belly burnt ends are a great choice for any barbecue menu. The slow-smoking process enhances the meat’s natural richness, while the sauce creates a sticky, caramelized crust. Whether you’re serving them as a snack, appetizer, or main dish, they deliver on all fronts.
What are burnt ends?
Burnt ends go all the way back to Kansas City barbecue traditions, where pitmasters would trim off the heavily seasoned edges of brisket and set them aside as scraps. Over time, these charred bits drew attention for their robust taste. Early examples appeared at iconic spots like Arthur Bryant’s and evolved as cooks began re-seasoning and smoking the trimmings for extra flavor. The method became a hallmark of the Kansas City style, transforming what was once considered leftover brisket into a specialty dish recognized around the country.
Brisket burnt ends paved the way for trying the same approach on pork belly, a cut known for its rich fat layers. Pitmasters used the same seasoning and slow-smoking methods, allowing each cube to form a caramelized surface while staying tender inside. Once people realized that pork belly gave an equally tasty bite, the recipe spread beyond its origins and took on its own distinct status in the barbecue world.
Why You’ll Love This Dish
- Rich Flavor – Slow-smoking pork belly creates deep, savory flavors with a perfect balance of smoke and seasoning.
- Sticky & Tender – A low-and-slow cook time ensures each bite is soft, with caramelized edges.
- Unique Sauce – The Dr Pepper Cream Soda barbecue sauce adds a distinctive sweet and tangy finish.
- Perfect for Gatherings – These burnt ends are a great addition to any barbecue spread.
Try our Poor Man’s Burnt Ends too!
Traeger Pork Belly Burnt Ends shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Pork Belly
- Yellow Mustard
- OWYD Pork Rub (or your favorite sweet & spicy rub)
- Brown Sugar
- Dr Pepper Cream Soda
- Yellow Mustard
- Ketchup
- Olive Oil
- Salt
- Worcestershire Sauce
- Black Pepper
- Apple Cider Vinegar
- Red Pepper Flake
- Garlic Powder
- Onion Powder
How about some Hot Dog Burnt Ends?
How to make Pork Belly Burnt Ends on the Smoker
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
- Preheat the Smoker – Set your Traeger to 225°F.
- Prepare the Pork Belly – Coat the pork belly with yellow mustard, then season with pork rub. Place it on a wire rack.
- Smoke the Pork Belly – Place the rack in the smoker and cook for 2-3 hours until it develops a rich, smoky color.
- Make the Sauce – In a saucepan, whisk together all barbecue sauce ingredients. Simmer for 10 minutes, stirring frequently, then remove from heat.
- Caramelize & Finish – Transfer the smoked pork belly to a baking dish and sprinkle with brown sugar. Increase smoker temp to 325°F and cook for 20-25 minutes. Toss the burnt ends with barbecue sauce, return to the smoker, and cook for about an hour until the fat renders and the pork is tender.
Try with our homemade Vinegar BBQ Sauce!
FAQ
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days.
How do I reheat pork belly burnt ends?
Reheat in a 300°F oven for about 15 minutes or in a skillet over medium heat until warmed through.
Can I make these in advance?
Yes, you can smoke the pork belly ahead of time and finish the caramelization step later. Store in the refrigerator and reheat in the smoker or oven.
What rub should I use?
Any sweet and spicy barbecue rub works well. Look for one with brown sugar, paprika, and a mix of spices. Our favorite is our new Spicy Pork Rub. Pick up a jar and let us know what you think!
Can I use a different soda for the sauce?
Yes, any soda with caramel notes, like regular Dr Pepper, cola, or root beer, will work.
This would be great with our Honey BBQ Sauce!
Serve This With…
- Smoked Mac and Cheese – A creamy, cheesy side balances the smoky sweetness.
- Coleslaw – Adds crunch and acidity to cut through the richness.
- Cornbread – A soft, slightly sweet bread pairs perfectly with the barbecue flavors.
- Smoked Baked Beans – Smoky and savory beans complement the pork belly.
More great pork recipes to love!
Eat More BBQ!
Traeger Pork Belly Burnt Ends
Ingredients
- 2 pounds pork belly
- 2 tablespoons yellow mustard
- 3 tablespoons OWYD Pork Rub or your favorite rub
- 1/2 cup brown sugar
Dr. Pepper Cream Soda Barbecue Sauce
- 12 ounces Dr Pepper Cream Soda
- 1/3 cup yellow mustard
- 2 cups ketchup
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon black pepper
- 1/4 cup apple cider vinegar
- 2 teaspoons red pepper flake
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Preheat your Traeger to 225°F.
- Coat the pork belly with the yellow mustard and then mix in the OWYD Pork Rub. If you don’t have our pork rub yet, you can use whatever sweet & spicy rub you have on hand. I won’t judge.
- Put the coated pork belly on a wire rack. A jerky rack works well for this.
- Put the meat in the smoker and let it smoke for about 2-3 hours.
- While the pork belly is smoking, whisk together all the barbecue sauce ingredients in a small saucepan. Bring to a simmer, and let it simmer, stirring frequently, for about 10 minutes. Remove from heat and set aside.
- Take the smoked pork belly and place them into a large rectangular baking dish. Sprinkle with brown sugar.
- Increase the temperature of the smoker to 325°F.
- Place the baking dish with the sugared pork belly into the smoker. Let it cook for about 20-25 minutes.
- Toss the burnt ends with about a cup of the barbecue sauce and place back into the smoker. Continue cooking until the fat is rendered and the pork belly bites are soft and tender. It should take about an hour. You can give the pan a shake or two midway to re-coat with barbecue sauce for the best results.
