Step 1: Remove excess moisture from the meat with paper towels. Cube the pork butt or shoulder into 1.5-inch pieces, removing the bone first if bone-in. Season with salt and black pepper and refrigerate for 60 minutes. Pat dry again.

Step 2: Place pork cubes in a mixing bowl. Coat evenly with BBQ rub and brown sugar. Pour apple juice into the foil tray.

Step 3: Load pellets and set Traeger to 225°F. Wait 15 minutes until fully up to temperature. Place foil tray under the wire rack and arrange pork cubes on the rack above with space between each piece.

Step 4: Mix remaining apple juice and apple cider vinegar in a spray bottle. Do not open the lid for the first hour. After the first hour spritz every 30 minutes.

Step 5: Cook until internal temperature reaches 190°F — approximately 2–3 hours. Remove from grill and place in a fresh foil tray.

Step 6: Pour BBQ sauce over the pork and drizzle with honey. Toss to coat evenly. Cover tightly with foil and return to Traeger at 225°F for 40 minutes.

Step 7: Remove foil, toss the burnt ends, and return to the Traeger uncovered. Cook for a further 45–60 minutes until the sauce has reduced and each cube is sticky and caramelised. Rest for 5 minutes before serving.