Are you looking for a recipe for pork shoulder burnt ends? These irresistible, sticky, smoky pieces of meat candy are covered in a delicious BBQ rub, smoked, then covered in a BBQ sauce, and smoked again!
They deliver a major flavor punch of sweet, savory, and smoky goodness. However, burnt ends can be tricky the first time you make them, so make sure you follow my simple steps below.
Why You’ll Love These Smoked Pork Shoulder Burnt Ends
The combination of juicy pork and caramelized barbecue sauce is just like meat candy! But my favorite part? Burnt ends are an easy and tasty alternative to smoking a whole pork shoulder! Plus, they are perfect for an appetizer or a main.
Just a heads up, make double; they will go in a flash!
What You’ll Need for Pork Shoulder Burnt Ends
- Pork shoulder
- Barbecue rub
- Apple juice
- Apple cider vinegar
- Barbecue sauce
What Makes Good Pork Shoulder Burnt Ends?
You may have heard of brisket burnt ends. They originally came from the sections of dried-out, crispy parts of beef brisket, cut off and leftover when smoking.
You can also make your burnt ends from the pork belly or pork shoulder. Both pork belly and pork shoulder work well as they have a high-fat content
You can either use leftover smoked pork shoulder or raw meat. The recipe below uses raw meat cut into 1-2 inch cubes, coated in a dry rub, and smoked until it has a crunchy outer layer.
Finish with a sticky barbecue glaze, and you have an incredibly tasty treat. After 40 minutes, 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 outer. Would you rather have it whole? See how to smoke pork belly like a grill master here.
How to Make Burnt Ends from Pork Shoulder
Let’s dive right into the recipe! Here’s how to make burnt ends from pork shoulder.
1. Preheat Your Smoker
Pre-heat your smoker to 250°F —275°F and set it up to use indirect heat. I used hickory pellets for this, but lighter fruitwood pieces like applewood, maple, and cherry wood are also great options.
2. Cube The Pork
If you’re using frozen pork, ensure you allow enough time for it to defrost completely. Cube the pork shoulder into 1-inch by 1-inch cubes, try to remove the excess pieces of fat as you go.
If you are using bone-in meat, it is easier to cut the meat from the bone first and then cub it.
3. Season The Pork
Put the pieces of pork into a large mixing bowl. Sprinkle the BBQ rub over the pork and give the bowls a good shake to ensure you coat each side; let sit for 20-30 minutes. This will allow the pork to absorb the rub flavors.
Pour some of the apple juice into an aluminum foil tray. This will help retain the moisture in the pork while it’s smoking and act as a drip tray for any stray pieces that fall through the wire rack. Put the pork cubes on a grill rack. If you want, you can use a disposable grill liner for an easy clean-up.
4. Smoke and Spritz
Put the rack in the smoker, close the lid, and cook for 2.5 – 3 hours.
Mix the remaining apple juice and apple cider vinegar and pour it into a spray bottle.Spritz the pork every 30 minutes.
Let the pork burnt ends cook until you reach an internal temperature of 190°F. Use a temperature probe to check a few of them. 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 from the grill and place it in an aluminum foil tray. Always work on temperature rather than time to ensure the food is safe to eat.
5. Add The Sauce
Pour the BBQ sauce and honey over the burnt ends and toss together to coat the surface of the pork.
Then, tightly cover the aluminum foil tray with aluminum foil and let it cook for 40 minutes. After 40 minutes, remove the cover and give the burnt ends a toss. Place the tray back in the smoker uncovered and cook until the sauce has reduced and the pork shoulder ends have a caramelized bark outer.
6. Remove From The Smoker and Rest
Remove the tray from the smoker. Allow the burnt ends to cool for 5 minutes, and then it’s time to eat!
What to Look for When Buying Your Pork
Try to source a piece of pork shoulder with a moderate amount of fat. Too much fat will leave you feeling overwhelmed by oiliness and detract from the pork flavors. Bone-in or bone-out doesn’t matter, but it will be easier to cut bone out.
What Wood Chips to Use for Burnt Ends?
Wood chips such as hickory are perfect for burnt ends; hickory has a medium to intense smoky flavor. However, if you prefer a lighter flavor, go for a fruitwood like applewood, maple, or cherry wood. I have found that mesquite has a strong flavor and can be too overpowering for the pork.
Burnt Ends Recipe Variation
Try splitting the pork pieces over a couple of aluminum pans and try different flavor ideas such as:
- Try a beef and brisket rub for a beefy flavor.
- Add a splash of bourbon to the barbeque sauce for a southern barbecue classic.
- Swap the honey for maple syrup and add brown sugar for sweeter bite-size pieces.
- For a spicy treat, add some chili powder rub.
Add a Drip Tray (Optional)
You don’t have to add a trip tray. It does help to retain the moisture in the pork cubes while it’s smoking.
It also acts as a drip tray for any stray pieces that fall through the wire rack. Pour half of the apple juice into an aluminum foil tra.
Place the tray under the pellet grill smoker grate. You can line the grill rack with layers of foil if you prefer an easy clean-up.
What Else Can You Use Pork Shoulder For?
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Pork Shoulder Burnt Ends On A Pellet Grill (6 Simple Steps)
Equipment
- 1 Pellet smoker
- 2 Disposable Aluminum Foil tray
- 1 spray bottle
Ingredients
- 6-8 lbs of cubed pork shoulder
- .5 cup Barbecue rub
- 1 cup Apple juice
- .5 cup Apple cider vinegar
- 4 tbsp Barbecue sauce
- 4 tbsp Honey
Instructions
- Pre-heat your smoker to 250°F – 275°F and set it up to use indirect heat. I used hickory pellets for this but lighter fruit wood pieces like applewood, maple, and cherry wood are also great options.
- Cube the pork shoulder in 1 inch by 1 inch cubes. If your using a bone-in meat, its easier to cut the meat from the bone first, then cube it, .
- Put the pieces of pork into a large mixing bowl. Sprinkle the BBQ rub over the pork and give the bowls a good shake to ensure you coat each side of the meat.
- In an aluminum, foil tray pour some of the apple juice. This will help retain the moisture in the pork while it’s smoking and acts as a drip tray for any stray pieces that fall through the wire rack.Place the tray under the pellet grill smoker grate,
- Put you the pork cubes on a grill rack. If you want to you can use a disposable grill liner for an easy clean-up. Put the rack in the smoker.
- Mix the remaining mixture of apple juice and apple cider vinegar and pour into a spray bottle. Spritz the pork every 30 minutes .
- Let the pork burnt ends cook until you reach an internal temperature of 190°F. Use a temperature probe to check a few of them. 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 a from the grill and place them in an aluminum foil tray. Always work on temperature, rather than time to ensure the food is safe to eat.
- Pour over the bbq sauce and the honey over the burnt ends and toss together to coat the surface of the pork .
- Then tightly cover the aluminum foil tray with aluminum foil and let them cook for 40 minutes .
- After 40 minutes remove the cover and give the burnt ends a toss. Place the tray back in the smoker uncovered and cook until the sauce has reduced and the pork shoulder ends have a caramelized bark outer.
- Remove the tray from the smoker. Allow the burnt ends to cool for 5 minutes then its time to eat!
With a few simple steps, you’ll have mastered the art of burnt ends in no time. It will also give you another delicious dish to add to your cooking arsenal!
Smoke On!
Charlie
Author: Charlie Reeves
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.
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