Indulge in the smoky, caramelized perfection of Keto Burnt Ends, a low-carb twist on the barbecue classic that’s made irresistibly tender and flavorful. These bite-sized cubes of pork belly are seasoned with a robust spice rub, sweetened with keto-friendly erythritol, and slow-cooked to achieve a rich bark. Tossed in a tangy sugar-free BBQ sauce, they’re finished with a final round of caramelization for that signature sticky, crispy edge. Perfect for keto enthusiasts and barbecue lovers alike, this recipe hits all the right notes while keeping the carbs in check.
Burnt ends originated from smoked brisket, known for their crispy, flavorful exterior and melt-in-your-mouth texture. While traditionally made from beef brisket, this recipe utilizes pork belly, offering a succulent, melt-in-your-mouth texture that perfectly complements the smokiness and caramelized bark. These burnt ends basically taste like large pieces of bacon.
Why Pork Belly?
The pork belly is the same place that bacon comes from. Using pork belly results in an incredibly tender and flavorful outcome.
Ingredients You'll Need
Here are the ingredients that you’ll need to make these amazing keto pork belly burnt ends:
- 2 - 2 ½ lb. pork belly, cut into 1 1/2-inch cubes
- 2 Tbsp. olive oil
- 4 tsp. chili powder
- ⅓ C. Swerve brown sugar substitute (or other keto-friendly sweetener)
- 1 tsp. garlic powder
- 1 tsp. onion powder
- Salt and pepper to taste
- Keto BBQ sauce (ensure it's sugar-free and corn syrup-free)
Essential Equipment
- Smoker (or oven as an alternative)
- Wire cooking rack or vegetable grill tray (for smoker method)
- Baking dish or disposable aluminum pan
- Aluminum foil
- Ziploc bag (for easy rub application)
Step-by-Step Instructions
Preparing the Pork Belly
- Cut pork belly into cubes, approximately 1.5 inches in size (3.5 cm).
- In a bowl, place the Swerve brown sugar substitute, chili powder, garlic powder, onion powder and salt and pepper to taste.
- Coat with my keto BBQ rub (linked in ingredients). This is easiest to do in a ziploc bag.
Smoking the Pork Belly (Preferred Method)
- Arrange pork belly cubes on a wire cooking rack or vegetable grill tray and smoke in a smoker set to 225F - 240F (110C) for 4 hours. I recommend apple wood or cherry wood for the smoke.
- At this point, you can pause the cooking overnight or longer, as finishing the pork belly doesn’t require smoke.
Optional Sous Vide Step
- If you want absolutely “melt in your mouth” tender burnt ends, cook the smoked pork belly sous vide at 170F (77C) for 4 hours before glazing.
Glazing and Finishing
- Place pork belly into a baking dish or disposable aluminum pan.
- Mix the bbq sauce with the pork belly pieces, and cover with aluminum foil.
- Place the baking sheet in the smoker or grill.
- Place burnt ends in the smoker until they reach an internal temperature of 200 degrees.
- Place burnt ends in a pan and add more rub of choice. Add on Peach rib glaze or other glaze of choice.
- Place the pan or burnt ends back on the smoker and cook uncovered for 30 minutes. Cover and cook for an additional 30 minutes. Or until you have reached the desired doneness.
Oven Method
- Preheat the oven to 350 degrees.
- Cut the pork shoulder into bite sized pieces, trimming off excess fat as needed.
- Add the pork pieces to a boil, drizzle with 2 tablespoon of olive oil, and sprinkle with salt and pepper to taste.
- Place the pork pieces into a baking dish, and cover with tin foil.
- Bake for 1 hour.
- In a bowl, whisk together the golden sweetener, garlic, onion powder and red pepper flakes.
- Remove the meat from the oven, uncover, and pour the sauce over the pork.
- Stir to combine, and cook uncovered for 30 minutes.
- Remove the pork again, stir and cook for 30 minutes longer.
- If there is hardly any water at this point, place a small amount in the bottom of the dish before returning to the oven.
- Serve garnished with chopped green onions.
Tips for Perfect Keto Burnt Ends
- Choosing the Right BBQ Sauce: Look at the ingredients list and make sure that you aren’t using a BBQ sauce with sugar or corn syrup as an ingredient. I love G Hughes Smokehouse line of BBQ sauces. You can never go wrong with Primal Kitchen.
- Achieving Maximum Tenderness: For the most tender burnt ends, don't rush the cooking process. A nice long time in a smoker does a wonder for meats.
- Flavor Enhancement: Experiment with different wood types for smoking. Apple wood or cherry wood are recommended for a sweeter, milder smoke.
- Customizing the Spice Rub: Adjust the spice rub to your preference. Add a pinch of cayenne pepper for a spicy kick, or smoked paprika for a deeper smoky flavor.
Serving Suggestions
Serve these burnt ends with your favorite salad and BBQ side dishes. Then make some keto fried pickles on the side too. Or, make some keto cornbread to go along with it.
Read also: Easy Low-Carb Cheese Crackers
Storage and Reheating
- Storage: Store your burnt ends in an airtight container in the fridge for up to 4 days. Once cooled, store them in a freezer-safe container for up to 3 months.
- Reheating: When reheating, warm them in a skillet over low heat with a splash of water or in the oven at 300°F until they’re heated through.
Can I make these without a smoker?
Yes! If you don’t have a smoker, no worries. Just boil for a few minutes to crisp up the edges.
Keto-Friendly Considerations
Oh, the joys of being on a keto diet. No, that was not sarcastic! Because being on a keto diet means you can enjoy the best keto burnt ends recipe in the entire world.
The Inspiration
The idea for this recipe came when I smoked a brisket on Saturday for my Girlfriend’s Birthday party. To prepare the meat, I started off by rubbing it down with Jake’s Grillin’ Beef Rub, which is a dry rub. The main ingredient is actually coffee, which gives the meat a beautiful caramelized texture every I use it. Now onto the cooking! I smoked it at 225 till 165f then pulled it out and wrapped the flat, before cutting up the point for the burnt ends. Once I’d managed to chop it into cubes, I then placed it in a foil pan and mixed in 1/2 a cup of coke zero (trust me, it’s delicious!), 1/3 cup Walden Farms Zero Carb Honey BBQ (tasty!) and 1/3 cup Guys Sugar Free Spicy BBQ (yum!). Just to add, if you’re wanting to make this yourself, make sure you mix all these ingredients thoroughly. There’s nothing worse than missing out on all these goodies mixed together! When this is done, return the meat to the smoker and set it to 275. Keep it going until all the liquid is reduced and then you’re done! I don’t like to toot my own horn, but trust me, these babies went down SO well at the party! So what y’all waiting for?
Poor Man's Burnt Ends
One day, I ran across a recipe for poor man’s burnt ends. I gave it a try and what would you know. To make these keto poor man’s burnt ends, you will need a smoker (as mentioned above). There are some methods for smoking on a charcoal or gas grill. Furthermore, if you don’t have a smoker, I highly recommend you get one. You can make so many great things in one, including an unorthodox recipe for smoked deviled eggs. This recipe takes some time to make. I highly recommend you don’t try and rush it or speed the process along. Because of the time commitment needed, make sure you plan ahead to make this recipe a success. Keto Poor Man’s Burnt Ends. Lastly, make it. Love it.
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