What cut of pork is used for pork burnt ends?

The cut of pork most commonly used for pork burnt ends is pork belly. Its thick layers of meat and fat can be cubed, smoked, sauced, and cooked again until the edges become richly browned and sticky.

Pork belly is the boneless, fatty primal cut from the underside of a pig. That fat is important: during a long smoke it renders gradually, keeping the cubes moist while the exposed surfaces develop bark. A finishing stage with barbecue sauce, butter, honey, or brown sugar creates the glossy, caramelized coating associated with pork belly burnt ends.

Burnt ends originally referred to smoky pieces from brisket, especially the fatty point. Pork belly burnt ends are a newer adaptation that became popular because belly delivers a particularly rich, almost candy-like bite. Some cooks also make burnt ends from pork shoulder, but pork belly is the standard answer for this quiz wording.