Our Traeger Pork Belly Burnt Ends are an indulgent, deeply flavored barbecue treat—tender, smoky cubes of pork belly finished with a sticky, sweet-and-spicy glaze. Smoking on a Traeger imparts rich wood-fired notes, while the Dr Pepper Cream Soda barbecue sauce brings caramel-like sweetness and a subtle tang that pairs perfectly with the pork’s richness. This recipe is straightforward but takes a few hours of low-and-slow cooking to render the fat and develop a caramelized crust. The result: melt-in-your-mouth bites with crisp edges and a glossy, flavorful coating. Serve them as an appetizer, snack, or a centerpiece alongside classic barbecue sides.
Traeger Pork Belly Burnt Ends with Dr Pepper Cream Soda BBQ Sauce
Smoked pork belly burnt ends are a standout addition to any barbecue menu. The slow-smoking process concentrates the pork belly’s natural, savory richness while the finishing sauce forms a glossy, caramelized exterior. Whether plated as an appetizer or served as the main attraction, these bites combine smoky depth, rich fat, and a balanced sweet-spicy glaze for a memorable bite every time.
What are burnt ends?
Burnt ends originated in Kansas City barbecue, where pitmasters trimmed and saved the heavily seasoned, well-cooked edges of brisket. Those intensely flavored pieces were re-seasoned and smoked again until they developed a concentrated, caramelized bark. The same approach works beautifully with pork belly: cubed, seasoned, and slow-smoked until each piece develops a browned exterior while remaining tender inside. Pork belly burnt ends are now a beloved variation across the barbecue community.
Using pork belly produces bites with rich mouthfeel thanks to the fat layers, and the method—low-and-slow smoking followed by a saucy caramelizing finish—creates the signature contrast of crisp edges and tender center that defines great burnt ends.
Why You’ll Love This Dish
- Deep smoke flavor – Slow smoking brings out complex, savory notes that pair perfectly with sweet glaze.
- Sticky, tender bites – The pork renders and softens during the long cook, while the finish creates a sticky caramelized crust.
- Uniquely sweet sauce – Dr Pepper Cream Soda adds caramel and vanilla undertones that complement the pork.
- Great for groups – These are ideal for gatherings, easily served as finger food or plated with sides.
Try our Poor Man’s Burnt Ends too!
Recipe Shopping List
Here’s a consolidated list of what you’ll need. For exact quantities and the printable recipe card, see the recipe section below.
- Pork belly (fresh, skin removed if preferred)
- Yellow mustard
- Sweet and spicy pork rub (brown sugar, paprika-based)
- Brown sugar
- Dr Pepper Cream Soda (or similar cream soda)
- Ketchup
- Olive oil
- Salt and black pepper
- Worcestershire sauce
- Apple cider vinegar
- Red pepper flakes
- Garlic powder
- Onion powder
How about some Hot Dog Burnt Ends?
How To Make This Recipe
Below is a clear overview of the process. Scroll down to the recipe card for precise ingredient amounts and timing.
- Preheat the smoker – Set your Traeger to 225°F to begin the low-and-slow smoke phase.
- Cube and coat – Cut the pork belly into 1–2″ cubes, coat with a thin layer of yellow mustard, then rub with your pork seasoning to help the bark form.
- Smoke – Place the cubes on a wire rack with space between pieces and smoke for 2–3 hours until they take on a deep, smoky color.
- Prepare the sauce – Whisk the cream soda, mustard, ketchup, vinegar, Worcestershire, spices, and oil in a saucepan. Simmer gently for about 10 minutes, stirring often, then remove from heat.
- Caramelize – Transfer the smoked cubes to a baking dish, sprinkle with brown sugar, and increase the smoker temperature to 325°F. Cook 20–25 minutes until the sugar begins to melt and caramelize.
- Sauce and finish – Toss the burnt ends with about a cup of the barbecue sauce, return them to the smoker, and continue cooking for roughly an hour. During this time the fat will render and the sauce will thicken into a sticky coating—shake the pan once or twice to recoat evenly.
Try with our homemade Vinegar BBQ Sauce!
Recipe FAQ
Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently to preserve texture and moisture.
Reheat in a 300°F oven for about 15 minutes, or warm in a skillet over medium heat until heated through. A short stint back in a smoker or on a grill will revive the smoky flavor.
Yes. Smoke the pork belly ahead of time, refrigerate, and complete the caramelization and saucing step just before serving for best texture.
Choose a sweet-and-spicy rub with brown sugar and paprika to complement the pork belly. Any similar blend will work well.
Yes. Sodas with caramel notes—regular Dr Pepper, cola, or root beer—make a tasty sauce base.
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 – Bright crunch and acidity cut through the pork’s richness.
- Cornbread – Slightly sweet bread pairs perfectly with the barbecue flavors.
- Smoked Baked Beans – Adds savory depth and pairs well with pork belly.
More Pork Recipes
- Lazy Skillet Pork Dumplings
- Smoked Honey-Glazed Pork Chops
- Soy Scallion Noodles with Pork
Eat More BBQ
- Smoked Party Ribs
- Grilled Chicken Thighs
- Smoked Chuck Roast
- Spicy Cowboy Beans
Pin For Later
Traeger Pork Belly Burnt Ends
These tender, flavorful pork belly bites are rich, sticky, and perfect for sharing. Follow the steps below for best results.
15 minutes
4 hours
4 hours 15 minutes
Ingredients
- 2 pounds pork belly
- 2 tablespoons yellow mustard
- 3 tablespoons pork rub (sweet & spicy)
- ½ cup brown sugar
Dr Pepper Cream Soda Barbecue Sauce
- 12 ounces Dr Pepper Cream Soda
- ⅓ cup yellow mustard
- 2 cups ketchup
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2 tablespoons Worcestershire sauce
- ½ teaspoon black pepper
- ¼ cup apple cider vinegar
- 2 teaspoons red pepper flakes
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Preheat your Traeger to 225°F.
- Cube the pork belly into 1–2″ pieces. Coat with yellow mustard, then toss with pork rub until evenly covered.
- Arrange the coated cubes on a wire rack with space between pieces for smoke circulation.
- Smoke the pork belly for about 2–3 hours, until a rich, smoky color forms and the exterior firms slightly.
- Meanwhile, combine all barbecue sauce ingredients in a small saucepan. Bring to a gentle simmer and cook about 10 minutes, stirring frequently. Remove from heat and set aside.
- Place the smoked pork belly in a large baking dish and sprinkle evenly with brown sugar.
- Increase the smoker temperature to 325°F. Put the baking dish in the smoker and cook 20–25 minutes to caramelize the sugar.
- Toss the cubes with about 1 cup of the barbecue sauce, return to the smoker, and cook for another hour, until the fat renders and the sauce thickens into a sticky coating. Stir or shake the pan once or twice during this stage to recoat evenly.
Nutrition Information
Yield: 6 | Amount per serving (approx.): Calories 1001; Total Fat 83g; Saturated Fat 30g; Cholesterol 109mg; Sodium 1470mg; Carbohydrates 49g; Sugar 42g; Protein 16g.
