Pork Butt Burnt Ends Recipe

5 from 6 votes

Want some burnt ends but don't want to use pork belly or a brisket? This is a perfectly tasty, smoky, sticky sweet solution! Pork butt burnt ends!

Prep Time1

Cook Time3

Rest10

Course: Barbeque

Cuisine: American

Keyword: pork, pork butt, pork shoulder, smoked

Servings:

Calories: 471kcal

24 oz Pineapple juice
Apple juice enough to fill the disposable aluminum tin halfway coving the pork. Depends on the size. Perhaps two cups or so.
4 tbsp Rub Leftover from above

Trim away most of the fat using a sharp knife.
Cut the pork butt into 1½ inch cubes. There will be bits and pieces that don’t conform. Trim them as well and discard them.
Place cubed pork into a large receptacle, a bowl or disposable aluminum pan.
Add mustard to cubed pork and mix to coat well (optional, but recommended)
Add rub liberally. Mix and toss pieces and contine to add rub until well covered.
Place the cubes onto baking cooling racks for easy removal or set aside (to place them on the grates directly when it's time).

Get the smoker to 225 to 250 degrees F. Add your preferred wood for smoking. This recipe uses hickory and cherry woods.
Smoke the pork for approximately 1 hour or until the meat has good smoke color and bark is beginning to form. Internal temperature of the pork should be around 165-170 degrees F.
Remove the pork and increase the temperature of the smoker to 275 degrees F.

Place the pork in a disposable aluminum tin.
Add 12 ounces of pineapple juice
Add enough apple juice to come up the sides of the pork halfway.
Cover with foil and place back onto the smoker.
Braise for an hour to an hour and a half at 275 degrees F.
Check the pork for your preferred tenderness. You don't want it to be fork tender but close to it.
When the pork is at your preferred tenderness, pull from the smoker.
Drain the braising liquid.

Add half of the hot honey, your favorite bbq sauce, brown sugar, butter, and a few tablespoons of the rub. Mix with utensils or gloved hands.
Repeat the process with the remaining glaze ingredients until each piece has been sufficiently covered.
Place back onto the smoker which should still be at 275. Cook for 45 more minutes, stirring every 15 minutes or so.

After 45 minutes, remove from the smoker and allow to rest for about 10-15 minutes. If you want them to really tack up, you can place them back onto the cooling racks and place back in for about 15 more minutes.
Serve and enjoy!

This recipe is easily cut in half. Just use half the ingredients.