I’ve been making these pork shoulder burnt ends for a few years now, and they’ve become one of my favorite Traeger recipes for backyard gatherings and family cookouts. The combination of smoky pork and sweet brown sugar creates what BBQ folks call “meat candy” – and once you try them, you’ll understand why.
They’re easier to make than brisket burnt ends but just as addictive, perfect for when you want to try something new on your Traeger.
Table of contents
Easy Pork Shoulder Burnt Ends
These pork burnt ends work great for any occasion where you want to impress people without too much hassle. I make them for game day parties, summer barbecues, and even as appetizers for dinner parties.
The pork shoulder is more affordable than brisket, and you get plenty of burnt ends from one piece of meat. They’re less fatty than pork belly versions but still incredibly flavorful, and you can adjust the sweetness and spices to match what your family likes.
What You Need For Pork Shoulder Burnt Ends
- Pork butt or shoulder (cubed into bite-sized chunks)
- BBQ Rub
- Olive oil
- Black pepper
- Kosher salt
- Brown sugar
- Apple juice
- Apple cider vinegar
- Your favorite BBQ sauce
- Honey
How to Make Traeger Smoked BBQ Pork Burnt Ends
Step 1: Prepare the Pork Butt/Shoulder
Prep the Pork: Remove excess moisture from the meat with paper towels. Cube the pork butt/shoulder into 1-inch pieces, removing the bone first if using bone-in. Season with salt and black pepper, then refrigerate for 60 minutes. Pat dry again to remove any moisture drawn out by the salt.
Season and Setup: Place pork cubes in a clean mixing bowl. Cover with BBQ rub and brown sugar, mixing until each piece is evenly coated. Pour apple juice into the foil tray – this retains moisture during smoking and catches drippings.
Step 2: Smoking the Cubes of Pork Butt/Shoulder
Load the pellets and set the temperature to 225°F. Wait for it to reach temperature before adding the meat. Place the foil tray underneath the wire rack or grill grates, then arrange the seasoned pork cubes on the wire rack above the tray.
Tip: Use a disposable grill liner for easy cleanup!
Step 3: Spritz the Pork Butt/Shoulder While Smoking
Mix the remaining apple juice and apple cider vinegar into the spray bottle. Spritz the pork every 30 minutes while smoking to keep the meat moist.
Note: Make sure you continuously monitor your smoker temperature
Step 4: This Cooking Process Transforms the Pieces Into Burnt Ends
Cook the pork cubes until they reach an internal temperature of 190°F using a temperature probe. This will take 2-3 hours as the long slow smoke breaks down the connective tissues and fats to create tender, flavorful meat.
After 2-3 hours, or when the meat reaches 190°F internal temperature, remove the pork pieces from the grill and place them in another aluminum foil tray.
Food Safety Note: Always work on temperature rather than time to ensure the cubed pork shoulder is safe to eat.
Pour the BBQ sauce over the pork and drizzle a tablespoon of honey over the burnt ends. Toss everything together to coat the surface of the pork, then tightly cover the aluminum foil tray with tin foil and let them cook for 40 minutes.
After the 40-minute smoking process, remove the cover and toss the burnt ends. Place the tray back in the smoker, uncovered, and cook until the sauce has reduced and the pork shoulder ends have a caramelized bark on the outside, roughly another hour.
Remove the tray from the smoker and allow the burnt ends to cool for 5 minutes before serving.
What Are Pork Shoulder ‘Burnt Ends’?
For those of you who aren’t in the know, the term burnt ends was coined in BBQ culture. Pitmasters didn’t find a solution to stop the thinner part of the brisket (known as the point) from overcooking during smoking.
They are effectively the trimmings but to much surprise, ended up being the most desired part for eating. This is because they have a concentration of what makes brisket great. The rendered fat, crunchy bark, and smoke.
This is now mimicked with other cuts of meat… So make way for the pork shoulder!
What Temperature to Smoke the Pork Burnt Ends?
You need to cook the pork at 225°F on low and indirect heat for the whole process. The whole process will take around 2-3 hours, depending on the size of your cubed pork shoulder.
Note: Cook times are never final. So make sure you monitor the doneness of your recipe as per the directions below.
Do I Need To Monitor The Internal Temperature?
Yes! Monitoring the internal temperature is a crucial part of cooking! It will help you with timings, especially when cooking other dishes. A Traeger grill comes with these built-in, so there is no excuse!
Monitoring the internal temperature is also crucial for food safety. You can’t be serving underdone meat!
How To Store Leftovers
A pork shoulder is a huge cut of meat, so making burnt ends in large batches is recommended, and you might not be able to finish them all!
Store the leftover pork shoulder in the refrigerator in an airtight container and eat within 3 days (imagine the pork sandwiches)! Or you can freeze for up to 1 month.
My Favorite Wood for Smoking Pork Shoulder
I used hickory pellets for this, but lighter fruit woods, like applewood, maple, and cherry wood, are also great options.
📌 Did you try this recipe?
Have you made this delicious recipe and loved it?
I would love it if you took a minute to leave a star rating and review. It is also helpful if you made any substitutions or changes to the recipe to share that; thank you!
📌 Please also pin the image below, then you can find the recipe for the next time you want to cook.
What to Serve With Pork Shoulder Burnt Ends
Wondering what to serve with your burnt ends? If you’re having them as an appetizer, I would suggest them with;
If your having them as a main serve with:
Smoked Pork Shoulder Burnt Ends
Equipment
- 1 Pellet smoker
Ingredients
- 6-8 lbs of cubed pork shoulder
- 1/2 cup .5 cup Barbecue rub
- 1 cup Apple juice
- 1/3 cup brown sugar
- 1/2 cup .5 cup Apple cider vinegar
- 4 tbsp Barbecue sauce
- 4 tbsp Honey
- 2 tbsp salt
- 2 tbsp pepper
Instructions
Step 1: Prepare the Pork Butt/Shoulder for Traeger Smoking
- Remove as much excess moisture from the piece of meat with a paper towel.
- Cube the pork butt/shoulder into 1-inch cubes. (Using bone-in pork butt? Remove before cubing) Season with salt and black pepper. Leave in the fridge for 60 minutes.
- Remove further excess moisture that was drawn out by the salt. Put the pieces of pork into a clean mixing bowl.
- Cover the pieces in the BBQ rub and brown sugar. Ensuring each is coated evenly by mixing or shaking the bowl. Pour some apple juice into the foil tray. This helps retain moisture while the pork is smoking and acts as a drip tray)
Step 2: Smoking the Cubes of Pork Butt/Shoulder
- -Load the pellets, prime, and set the Traeger to a grill temperature of 225°F and wait until temp. Place the foil tray underneath the wire rack or grill grates.
- Place the seasoned pork cubes on the wire rack or grill grates above the tray. Tip: Use a disposable grill liner for an easy clean!
Step 3: Spritz the Pork Butt/Shoulder While Smoking
- Mix the remaining apple juice and apple cider vinegar into the spray bottle. Spritz the pork every 30 minutes while smoking to keep the meat moist.
- Note: Make sure you continuously monitor your smoker temperature!
Step 4: This Cooking Process Transforms the Pieces Into Burnt Ends
- Cook the porky cubes until you reach an internal temperature of 190°F using a temperature probe.
- This will take 2-3 hours, A long slow smoke will slowly break down the connective tissues and fats to infuse with moisture and give a tender meat.
- After 2 -3 hours, or when the meat reaches 190⁰F internal temperature, remove the pork pieces from the grill and place them in another aluminum foil tray.
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
Hungry For More?
