Pork Butt Burnt Ends Recipe
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!
Servings: 16
Calories: 471kcal
Ingredients
The Pork
- 8 lbs Boneless Pork Butt
The Rub
- 1/2 cup Paprika
- 1/4 cup Chili powder
- 3 tbsp Brown sugar
- 3 tbsp Kosher Salt
- 3 tbsp Black pepper
- 2 tbsp Smoked paprika
- 2 tbsp Garlic powder
- 2 tbsp Onion powder
- 1 tbsp Cumin
- 1 tbsp Dried oregano
- 2 tsp Dry mustard
- 1 tsp Cayenne powder
The Glaze
- 1/2 cup Hot honey
- 1/2 cup Brown Sugar
- 1 cup Barbeque sauce Your preferred brand
- 2 tbsp Butter
- 4 tbsp Rub Leftover from above
Braising Liquid
- 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
Instructions
Preparing The Rub
- Mix all the spices together in a bowl until they are well combined. Set aside
Preparing The Pork
- 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).
Smoke
- 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.
Braise
- 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.
The Glaze
- 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.
Serve
- 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!
Notes
This recipe is easily cut in half. Just use half the ingredients.
Nutrition
Calories: 471kcal | Carbohydrates: 38g | Protein: 45g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 1721mg | Potassium: 1110mg | Fiber: 4g | Sugar: 29g | Vitamin A: 3370IU | Vitamin C: 5mg | Calcium: 103mg | Iron: 6mg