Burnt ends are among the best things to come off my smoker. While the classic versions use brisket point or pork belly, those cuts can be very rich. These pork shoulder burnt ends deliver the same deep bark and smoky flavor but with a leaner bite that’s easier to enjoy in larger quantities.
Table of Contents
Pork Shoulder Burnt Ends Recipe
These are the main ingredients and items you’ll need to make pork shoulder burnt ends:
- Bone-in pork shoulder — a 6–8 pound shoulder works well for this recipe.
- Apple juice — used to spritz the meat regularly to keep the cubes moist while smoking.
- BBQ rub — about 4 tablespoons total. Use your favorite blend; a 50/50 mix of a spicy rub and a pork/poultry rub works nicely.
- BBQ sauce — roughly 1/2 cup to finish the burnt ends.
- Honey — about 2 tablespoons to add sweetness and help caramelize the sauce.
Spicy Burnt Ends
If you enjoy heat, try a rub that includes ghost pepper for a spicy kick balanced by a touch of sweetness. If you prefer milder flavors, swap that spicy rub for a classic pork and poultry blend. The point is to choose a rub that complements the smoky, caramelized finish you want.
Pork Shoulder Burnt Ends Prep
You can use bone-in or boneless pork shoulder. Start by trimming any loose fat and removing the meat from the bone if using a bone-in roast. Cut the shoulder into roughly 1-inch cubes. I find it easiest to cut the meat into large strips first, then pare those strips down into cubes.
Place the cubed pork into a large disposable aluminum pan, trim away any loose pieces of fat, and sprinkle half of the rub over the cubes. Toss with tongs until evenly coated.
Arrange the cubes on a grill rack. Don’t worry about crowding — the meat will shrink as it smokes. Keep the pan you used to hold the cubes; you’ll use it later when saucing and finishing the burnt ends.
Smoking Pork Shoulder Burnt Ends
Preheat your smoker for indirect heat at 275°F. Choose a wood you like — oak, hickory or cherry all work well. When the smoker reaches temperature, place the rack of pork in and begin smoking.
Every hour, liberally spritz the pork cubes with apple juice to keep them moist. Continue smoking until most cubes reach an internal temperature of about 190°F. Depending on your smoker and the size of the cubes, this will take around six hours, but use temperature rather than time as your guide.
When the cubes reach the target temperature, remove the rack from the smoker and dump the pork into the reserved aluminum pan. Add the remaining rub, then drizzle with barbecue sauce and honey. Toss gently to coat.
Adding Flavor
Return the pan to the smoker uncovered for about 15 minutes so the sauce and honey loosen and begin to heat through. Toss the cubes to coat them well, then cover the pan tightly with foil and let them cook another hour. This helps the sauce meld with the meat.
After the covered hour, remove the foil and cook uncovered for an additional hour to allow the sauce to reduce and the burnt ends to develop a tacky, caramelized bark. Check periodically and toss to ensure even glazing.
Recap
Pork shoulder burnt ends showcase smoky flavor, caramelized bark, and a satisfying texture without the richness of brisket point or pork belly. They work great as an appetizer, on a sandwich, or as the main course. Using a thermometer to verify the internal temperature is the key to tender, flavorful results.
If you try this recipe, I’d love to hear how it turns out.
Pork Shoulder Burnt Ends
Equipment
- Thermapen Mk4 instant-read thermometer (or similar)
Ingredients
- 1 bone-in pork shoulder — 6–8 pounds
- 4 tbsp Nick’s pork rub (or preferred rub)
- 3 tbsp barbecue sauce
- 3 tbsp honey
Instructions
- Cut the pork shoulder into 1″ cubes. Trim away loose fat and, if bone-in, remove meat from the bone first and cut into large strips before cubing.
- Place cubes in a large disposable aluminum pan and sprinkle with half of the BBQ rub. Toss to coat.
- Transfer the coated cubes to a grill rack. Crowding is fine — the cubes will shrink during smoking. Save the pan.
- Set your smoker for indirect heat at 275°F. Use your choice of wood; oak or cherry are good options.
- Place the rack in the smoker and spritz the cubes with apple juice every hour to maintain moisture.
- Smoke until the internal temperature of most cubes reaches about 190°F. Check with an instant-read thermometer.
- Dump the cubes into the reserved pan, dust with the remaining rub, then drizzle with BBQ sauce and honey. Toss to combine.
- Return the pan to the smoker uncovered for 15 minutes, toss, then cover tightly with foil and cook another 45 minutes.
- Remove the foil and continue cooking until the sauce has reduced and the cubes develop a caramelized, tacky bark. Toss occasionally for even glazing.
- Remove from the smoker and serve hot.