When it comes to bold BBQ flavors and unforgettable textures, chicharron burnt ends take the crown. Combining the rich, melt-in-your-mouth indulgence of smoked pork belly with the irresistible crunch of traditional chicharrón, this dish delivers everything BBQ lovers crave in a single bite. In this guide, you’ll learn step-by-step how to make chicharron burnt ends that impress guests, light up your taste buds, and earn a permanent spot in your grilling rotation. Whether you’re a backyard pitmaster or a weekend enthusiast, you’ll love bringing this BBQ masterpiece to life.
What Are Chicharron Burnt Ends?
Chicharron burnt ends are a delicious fusion of Southern BBQ and Latin-American cuisine. Unlike classic beef brisket burnt ends, which are soft and saucy, chicharron burnt ends are made from skin-on pork belly. The key difference lies in the crispy skin – reminiscent of pork rinds or lechón – that crackles and shatters with each bite. This unique twist on burnt ends delivers layers of flavor and texture: juicy, smoky pork, savory spices, and a crunchy finish that feels like biting into BBQ candy. To learn more about how pork belly works in barbecue, check out this guide from Amazing Ribs, which breaks down the science of rendering fat and building bark.
Choosing the Right Cut
For true chicharron-style results, it’s essential to use skin-on pork belly. This allows the skin to blister and crisp during the final cook, while the fat beneath slowly renders to create ultra-tender meat. Avoid pre-sliced belly or skinless versions if you want the full chicharrón effect. Choose a thick, evenly layered slab with a good fat-to-meat ratio. Trim excess silver skin and any loose bits, but keep most of the fat intact—it’s what makes the final product so indulgent.
Ingredients and Equipment You’ll Need
Here’s a simplified list of what you’ll need to make the magic happen:
Ingredients:
- 2–3 lbs of skin-on pork belly
- Kosher salt (for dry brining)
- Garlic powder, black pepper, paprika
- Apple cider vinegar or citrus juice (optional for marinade)
- Optional glaze: honey, hot sauce, BBQ sauce, or lime juice
Equipment:
- Pellet or offset smoker
- Sharp knife for scoring the skin
- Wire rack with a drip tray
- Meat thermometer
- Optional: air fryer or broiler for crisping
If you’re considering alternatives to pork belly, this smoked boneless chicken thighs recipe offers another meaty, smoky option perfect for casual BBQ days.
Step-by-Step Instructions: Prepping and Smoking
Step 1: Scoring and Brining the Pork Belly
Begin by scoring the pork skin with a sharp knife. You can create a diamond pattern or simply make a series of shallow cuts about an inch apart. This allows the fat underneath to render and helps the skin blister during cooking. After scoring, thoroughly dry the pork belly with paper towels. Moisture is the enemy of crispiness. Generously salt the meat and place it uncovered in the refrigerator overnight. This dry brine draws out moisture and seasons the meat deeply.
Step 2: Low and Slow Smoking
Preheat your smoker to 250°F. Place the pork belly skin-side up on a wire rack over a drip pan. Smoke it for 2.5 to 3 hours, until the internal temperature reaches around 185°F and the fat has started to render. This step is all about building bark and flavor without yet crisping the skin. For a deeper BBQ flavor, consider brushing on a light mop of apple cider vinegar mixed with a touch of hot sauce every hour.
You can also experiment with custom sauces. A fantastic pairing with this recipe is Carolina Gold BBQ Sauce, which offers a tangy, mustard-based zing that complements the fatty pork belly beautifully.
Step 3: Crisping the Chicharrón Skin
Now comes the magic. After smoking, increase your smoker’s heat to 400°F or move the pork belly under a broiler or into an air fryer. The goal is to blast the skin with high heat until it bubbles, blisters, and hardens like classic chicharrón. This usually takes 10–15 minutes, depending on your method. Be sure to monitor closely—once the skin begins to pop, things move fast.
Optional Glazes and Sauces to Elevate Flavor
While chicharron burnt ends are irresistible on their own, a finishing glaze can take them to the next level. Because the skin is already crisped, you’ll want to use a light coating of sauce — not a thick BBQ slather. Try mixing honey with lime juice and chili flakes for a sweet heat glaze. Another favorite is a tangy mustard-based sauce like Carolina Gold BBQ Sauce, which cuts through the fat and enhances the smoky depth of the pork belly.
To glaze, lightly toss the cubes in your chosen sauce just before serving. If you prefer a sticky finish, return them to the smoker for 5–10 minutes after glazing to let the sauce set. Just avoid re-crisping at high heat — it could soften the skin you worked so hard to perfect.
Tips for Success and Common Mistakes to Avoid
Even experienced BBQ lovers can miss key details when making chicharron burnt ends. Here are tips to make sure yours turn out perfectly every time:
- Dry the skin thoroughly before and after brining. Any moisture left behind can sabotage crisping.
- Score the skin correctly—deep enough to expose fat, but not all the way through to the meat.
- Don’t skip the rest. Letting the pork belly rest for 10–15 minutes after the high-heat crisping stage helps redistribute juices and firm up the skin.
- Monitor temperature. Undercooked fat equals chewy texture. Shoot for at least 190°F internal temperature for a soft, rendered center.
- Avoid over-smoking. Too much smoke can make the fat taste bitter. Stick to mild woods like apple, cherry, or pecan.
For more flavor inspiration, consider trying different seasoning rubs or sides. These smoked boneless chicken thighs use a citrus brine that pairs well with pork too.
Flavor Variations Worth Trying
You can tailor chicharron burnt ends to your own BBQ style. Here are a few regional and international twists to try:
- Mexican-Inspired: Use a rub of chili powder, cumin, lime zest, and garlic. Serve with salsa verde or chipotle mayo.
- Korean-Style: Finish with a gochujang-honey glaze and sesame seeds for sweet-heat fusion.
- Filipino Lechon: Season with lemongrass, soy sauce, and vinegar. Serve with liver sauce or spicy vinegar dip.
To learn more about the differences in regional burnt end styles, check out this guide from BBQ Guys, which explains classic and creative takes on the dish.
Frequently Asked Questions
Start with skin-on pork belly, score and dry-brine it overnight, then smoke at 250°F for 2–3 hours. Finish with a blast of high heat (400°F+) to crisp the skin like chicharrón. Optionally glaze and rest before serving.
Traditional burnt ends are made from the fatty point of a beef brisket. Chicharron burnt ends, however, use skin-on pork belly to achieve a crisp, crackling skin along with juicy meat.
They shouldn’t be. Properly cooked burnt ends should be tender inside with a slightly chewy, caramelized bark outside. If they’re overly chewy, it usually means the fat wasn’t rendered long enough or the meat was undercooked.
Burnt ends are high in fat and calories, especially when made from pork belly. While they’re incredibly tasty, they’re best enjoyed in moderation. You can reduce fat slightly by trimming excess before cooking or using leaner cuts.
Conclusion
Chicharron burnt ends aren’t just another BBQ dish—they’re the pinnacle of texture and flavor, where Southern smokehouse meets Latin crunch. By starting with quality pork belly, mastering the smoking process, and getting the crisping just right, you’ll end up with bites that are rich, tender, and explosively crispy. Whether you’re cooking for a crowd or treating yourself to a weekend indulgence, these burnt ends are sure to become a fan favorite.
Ready to try it yourself? Snap a photo of your masterpiece and tag it with #BestBiteInBBQ. If you’re looking for more flavor-packed recipes, don’t miss this Carolina Gold BBQ Sauce or experiment with a new take on smoked boneless chicken thighs. And if you’re new to the world of burnt ends, explore the BBQ Guys’ burnt ends guide for background and ideas.
Your smoker’s hot. Let’s make it crispy.