Pork Butt Burnt Ends Recipe

Transform a classic pork butt into tender, smoky burnt ends bursting with rich barbecue flavor. These caramelized bites of pork are slow-smoked to perfection, then tossed in a sweet and tangy glaze for the ultimate crowd-pleasing appetizer or main dish.

If you love pulled pork but want to enjoy it without committing to a full 12-hour-long (or longer) cook, pork butt burnt ends are the answer. They come together faster, cost less, and deliver that same sticky, smoky, caramelized result that makes burnt ends so hard to stop eating. This recipe walks you through exactly how to cut, season, smoke, and glaze a pork butt into tender, bite-sized pieces that work just as well for a backyard cookout as they do for a low-key weekend smoke.

Why This Recipe Works

Simple Preparation: While these pork butt burnt ends need time to develop their incredible flavor, your smoker does most of the heavy lifting! The simple two-stage smoking process lets you transform ordinary pork butt into candied meat perfection. Just cube, season, and let your smoker work its magic!

Easy on the Wallet: Traditional burnt ends come from the beef brisket point, which can get pricey. By using boneless pork shoulder or a pork butt, you can deliver that same amazing sweet-and-smoky flavor bomb at a fraction of the cost. So you’ll get more bang for your buck while still impressing your guests!

Perfect for Parties: Whether you’re hosting game day or a backyard BBQ, these burnt ends are guaranteed crowd-pleasers! Serve them as appetizers with toothpicks, pile them on slider buns, or make them the star of your BBQ plate. They’re also delicious piled onto a sandwich or used in other recipes.

What are burnt ends?

Burnt ends originated in Kansas City BBQ joints as the charred, flavorful end pieces of smoked brisket point, which are cubed, seasoned, and slow-smoked until they develop a caramelized exterior while staying tender inside.

While traditional brisket burnt ends come from beef brisket, you can create equally delicious variations like my chuck roast burnt ends, pork belly burnt ends, smoked sausage burnt ends, salmon burnt ends, or this pork butt burnt ends recipe, each bringing its own unique character while maintaining that signature combination of tender meat and sticky-sweet glaze.

Supplies Needed

• Wire rack
• Foil pan
• Spray bottle
• Meat thermometer

Ingredients

For the Pork

• Pork butt or pork shoulder (boneless makes the most sense here, but use what you have)
• BBQ dry rub (store-bought or homemade)
• Yellow mustard
• Apple cider vinegar (diluted with water for spritzing)

For the BBQ Glaze

• BBQ sauce (your favorite bottle or homemade)
• Honey
• Butter

Substitution note: Yellow mustard is the most common binder here, but you can also use hot sauce or a thin layer of olive oil. Any will do the same job without significantly affecting flavor.

BBQ sauce note: A sauce with some sweetness works best here since it caramelizes well in the foil pan. Avoid anything too thin or vinegar-forward, as it won’t coat the pork the same way.

How to Make Pork Butt Burnt Ends

Prep the Pork

Start by patting the pork butt dry with paper towels. This removes surface moisture and helps the seasoning stick. Slice the pork into 2-inch thick steaks, then cut those steaks into 1-inch cubes. Try to keep the pieces as uniform as possible so they cook at the same rate.

Toss the cubes in mustard until each piece is lightly coated, then apply an even layer of BBQ rub over all sides. The mustard acts as a binder, giving the rub something to grip.

Set Up the Smoker

Preheat your smoker to 225°F and set it up for indirect heat. Any wood that pairs well with pork works here. Apple, cherry, and hickory are all solid options. Apple and cherry give a lighter, slightly sweet smoke while hickory brings a more assertive, bold flavor.

Smoke the Pork

Place the seasoned pork cubes on a wire rack, then set the rack on the smoker. Smoke at 225°F for 2 hours, spraying the pork with diluted apple cider vinegar every 30 minutes. The spritz does two things: it helps build a sticky bark on the outside, and it adds just enough moisture to keep the surface from drying out during the long smoke.

Glaze and Finish

After 2 hours, transfer the pork cubes into a foil pan. Pour the BBQ sauce and honey over the top, then add the cubed butter across the pan. Cover tightly with foil and return the pan to the smoker.

Cook covered until the pork is probe tender, about 30 to 45 more minutes. Probe tender means a thermometer slides into the meat with little to no resistance, similar to pushing through warm butter. Internal temperature will typically be in the 200 to 205°F range, but tenderness is a better gauge than temperature alone at this stage.

Remove the pan from the smoker and let the burnt ends rest uncovered for 5 to 10 minutes before serving. This gives the glaze a chance to set slightly and lets the juices redistribute.

Tips and Variations

Cut size matters. Keeping your cubes as close to 1 inch as possible ensures even cooking. Larger pieces will take longer to become tender, and smaller ones risk drying out before the glaze phase.

Don’t skip the spritz. The apple cider vinegar spritz is doing real work here. It helps build bark while keeping the surface moist enough to absorb smoke properly. Skipping it can lead to a drier exterior.

Customize your glaze. The base glaze in this recipe is simple on purpose. Feel free to add a splash of bourbon, a spoonful of your favorite hot sauce, or a bit of brown sugar if you want to adjust the sweetness or heat level.

Make-ahead option. You can season the pork cubes the night before and store them covered in the fridge. This gives the rub more time to penetrate the meat and can improve the overall bark.

Storage. Leftovers keep well in an airtight container in the fridge for up to 4 days. Reheat gently in a covered pan with a splash of BBQ sauce to bring them back to life.

What To Serve With It

These pair well with classic BBQ sides. Try them alongside my dill pickle coleslaw, smoked baked beans, corn on the cob, or deli style potato salad. They also work as a topping for smoked nachos or tucked into a brioche bun with extra sauce for a quick slider situation.

More Recipes To Try

• Pork Belly Sandwich
• Smoked Pig Shots Recipe
• Grilled Lemon Pepper Wings
• Smoked Pork Brisket
• Slow Cooker BBQ Pulled Pork