Pastrami Pork Belly Burnt Ends Recipe

Pastrami pork belly burnt ends take everything great about classic pork belly burnt ends and add a pop of pastrami to make them even better. The result is pork belly that’s cured, smoked, and glazed in a butter, hot mustard, and honey sauce that leans into the peppery, tangy character pastrami is known for. If you love burnt ends but want something with more depth than a straight barbecue rub, this is the version to try.

I developed this recipe using my own Girls Can Grill Pastrami Brine and Pastrami Rub, built from years of competition barbecue work and plenty of trial and error with cured meats on the smoker. Pastrami is traditionally made from beef, but the brine and rub translate beautifully to pork belly, giving you that same coriander-and-pepper crust with all the fat and tenderness pork belly brings to the table.

What you’ll need

• Girls Can Grill Pastrami Brine: Cures the pork belly and builds the base pastrami flavor.
• Water: Dilutes the brine so the pork belly cures evenly.
• Pork Belly: Cut into cubes so it cooks and glazes like classic burnt ends. Make sure to use skinless pork belly.
• Girls Can Grill Pastrami Rub: Coats the cubes with the coriander and pepper crust pastrami is known for.
• Butter: Adds richness to the braising liquid and helps the glaze coat the pork belly.
• Hot mustard: Brings tang and heat to balance the richness of the pork belly. You can also use yellow mustard, dijon mustard or even your favorite BBQ sauce.
• Honey: Sweetens the glaze and helps it caramelize during the final cook.

See the full recipe card above for servings and a full list of ingredients.

How to cook pastrami pork belly burnt ends

This recipe starts days before you light the smoker, so build in time for brining and curing before you plan to cook.

Step 1: Brine the pork belly

Combine the Girls Can Grill Pastrami Brine with the water in a sauce pot over medium heat to dissolve the brine. Let it cool. Place the cubed pork belly in a meat prep bag and poor the cooled brine on top. Seal the bag and refrigerate and brine for 6 days.

Step 2: Rinse and cure

Remove the pork belly from the brine and rinse it under cold water. Season all sides with the Girls Can Grill Pastrami Rub. Place the cubes on a rack set over a rimmed sheet pan. Refrigerate uncovered for 1 day to let the cure set into the meat.

GCG Pro Tip: Leaving the pork belly uncovered on a rack overnight dries the surface slightly, which helps the rub form a better crust once it hits the smoke.

Step 3: Smoke the pork belly

Heat your smoker to 225F degrees and set it up for indirect heat. Place the rack with the pork belly directly on the smoker and smoke for 3 hours.

Step 4: Braise in the glaze

Transfer the pork belly to an aluminum half pan. Add the butter, hot mustard, and honey. Cover the pan and cook for 45 minutes. The pork belly internal temperature should be 205-210F degrees.

Step 5: Toss and finish

Remove the foil and toss the pork belly to evenly coat every piece in the butter, mustard, and honey. Return the pan to the smoker uncovered and cook for 15 more minutes to set the glaze.

GCG Pro Tip: Watch the pan closely during the uncovered cook. The honey can go from glazed to scorched fast once the liquid reduces down.

How to serve pastrami pork belly burnt ends

These burnt ends work as either an entree or an appetizer. For a main dish, serve them over cheesy grits or a scoop of mashed potatoes so the glaze has something to soak into. For an appetizer or party spread, skip the plate and set out toothpicks so guests can grab pieces straight from the pan.

Storage

Store leftover pastrami pork belly burnt ends in an airtight container in the fridge for up to 5 days. For longer storage, freeze for up to 6 months. Reheat in the microwave or air fryer until warmed through.

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