Low Carb Burnt Ends
Indulge in smoky, caramelized perfection with these irresistible Low Carb Burnt Ends, a keto-friendly twist on the classic BBQ delicacy. Made with tender pork belly, this recipe highlights a mouthwatering blend of spices like smoked paprika, garlic powder, and onion powder, and finishes with a sticky, sugar-free glaze crafted from low carb barbecue sauce, sugar-free maple syrup, and apple cider vinegar. Slow-cooked to crispy, melt-in-your-mouth perfection, these burnt ends are ideal for anyone seeking bold flavor while sticking to a low-carb lifestyle. Perfectly suited for smokers or ovens, this dish transforms into a crowd-pleasing appetizer or a hearty main course that will leave everyone craving seconds. Whether you're hosting a summer barbecue or looking for a comforting, protein-packed meal, these Low Carb Burnt Ends are sure to steal the show!
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Recipe Information
Ingredients
- 3 lbs Pork belly
- 1 tsp Salt
- 1 tsp Ground black pepper
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 2 tbsp Olive oil
- 1 cup Low carb barbecue sauce
- 2 tbsp Apple cider vinegar
- 2 tbsp Sugar-free maple syrup
Instructions
Preheat your smoker or oven to 250°F (121°C).
Trim the pork belly, if necessary, and cut it into 1.5-inch cubes.
In a large bowl, combine salt, black pepper, smoked paprika, garlic powder, and onion powder. Add the pork belly cubes to the bowl and coat them thoroughly with the spice blend.
Drizzle olive oil over the seasoned pork belly cubes and toss them to ensure each piece is well-coated.
Place the pork belly cubes on a wire rack set over a baking sheet, leaving space between the cubes for even cooking.
Place the baking sheet with the rack into the smoker or oven. Cook for approximately 2.5 hours until the pork reaches an internal temperature of about 195°F (90°C) and has a nice crispy outside.
While the pork belly is cooking, prepare the glaze. In a saucepan over medium heat, combine the low carb barbecue sauce, apple cider vinegar, and sugar-free maple syrup. Simmer for about 5 minutes, stirring occasionally, until well-blended and slightly thickened.
Once the pork belly has reached the desired level of crispiness, remove it from the smoker or oven.
Increase the temperature of the smoker or oven to 275°F (135°C).
Transfer the pork belly cubes into a disposable aluminum tray or an oven-proof dish. Pour the prepared glaze over the pork cubes, ensuring they are thoroughly coated.
Return the tray to the smoker or oven and cook for an additional 30-45 minutes, or until the glaze is caramelized and the pork belly is tender.
Remove the pork belly burnt ends from the smoker or oven and let them cool for a few minutes before serving.
Serve the low carb burnt ends warm as a delicious appetizer or main dish.
Nutrition Facts
Calories |
7458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 749.6 g | 961% | |
| Saturated Fat | 267.1 g | 1336% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 980 mg | 327% | |
| Sodium | 4991 mg | 217% | |
| Total Carbohydrate | 23.9 g | 9% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 8.3 g | ||
| Protein | 128.4 g | 257% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2037 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
