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Old Arthur’s Pork Belly Burnt Ends

By Adrian Miller

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Pork belly burnt ends on a platter for a juneteeth party.
Photo by Joseph De Leo, Food Styling by Judy Haubert

I thank Eudell Watts IV, Old Arthur’s great-grandson, for this recipe. Pork belly burnt ends are a riff of the traditional burnt ends made from beef brisket. This recipe calls for a three-step process that candies the pork belly by smoking, then rendering, and adding barbecue sauce at the end of the smoking process. You may substitute your favorite dry rub and sweet, tomato-based barbecue sauce.

This recipe was excerpted from ‘Black Smoke’ by Adrian Miller. Buy the full book on Amazon.

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