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.

Course Appetizer, BBQ, Grilling, Main Course

Cuisine American

Keyword Pork Butt Burnt Ends Recipe

Prep Time 20

Cook Time 3

Servings lb

Calories 855kcal

Author Bon Appeteach

Ingredients

5 lb Pork Butt or pork shoulder
1/4 cup BBQ Rub
2 tbsp Mustard
1/4 cup Apple Cider Vinegar diluted with 1 cup of water

BBQ Glaze

1.5 cups BBQ Sauce
1/4 cup Honey
4 tbsp Butter cubed

Instructions

Preheat the smoker to 225 F. and set for indirect heat.
Remove the pork butt from the packaging and pat it dry with paper towels. Slice the pork butt into 2 inch thick steaks, then into 1 inch cubes.
Toss the pork cubes in the mustard so they are lightly coated. Then sprinkle an even layer of the BBQ dry rub over each piece until coated.
Place each pork cube onto a wire rack and then transfer the rack to the smoker.
Smoke the pork butt burnt end pieces for 2 hours. Spray the pork with diluted apple cider vinegar every 30 minutes to help build the bark and prevent the pork from drying out.
After 2 hours, transfer the pork butt pieces to a foil pan. Cover them in the BBQ sauce, honey, and butter. Cover the pan with foil, return the pan to the smoker, and cook until probe tender, another 30-45 minutes.
Remove the pan from the smoker and let them rest for 5-10 minutes before serving. Serve with extra sauce if desired and enjoy!

Notes

To ensure even cooking, make sure to trim your pieces to be as similar in size as possible for best results.

Nutrition