Pork Butt Burnt Ends are a true barbecue lover’s delight—tender, smoky, and caramelized to perfection. These bite-sized cubes of pork are generously seasoned, smoked low and slow, then finished with a sweet and tangy BBQ sauce. The result is a flavorful, melt-in-your-mouth treat that’s ideal for any backyard gathering or special occasion.
Why You’ll Love This Recipe
Pork Butt Burnt Ends are the ultimate comfort food for anyone who loves the deep flavors of smoked meats. This recipe brings out the best in pork by seasoning it with BBQ rub, then slowly smoking it until it develops a crispy bark and juicy interior. The addition of brown sugar, butter, and BBQ sauce during the braising process ensures that each bite is packed with savory and sweet flavors. Whether you’re an experienced pitmaster or a novice, these burnt ends are easy to make and utterly irresistible.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 pork butt (7 pounds)
- 1 cup BBQ sauce
- 1/2 cup BBQ seasoning
- 2 tablespoons brown sugar
- Yellow mustard (for binding)
- 2 sticks of butter
Directions
- Slice the pork butt into 1 ½ inch steaks, then cube each steak into 1-inch by 1-inch cubes.
- Place the pork cubes in a deep dish and drizzle yellow mustard over the top. This will act as a binder for the seasoning.
- Toss the pork cubes to ensure they are evenly coated with the mustard.
- Season the pork cubes on all sides with BBQ seasoning.
- Arrange the seasoned pork cubes on wire kitchen racks for easy transferring.
- Set your smoker to 250°F (121°C). Smoke the pork cubes for about 3 hours, spritzing with water or beer every 30 minutes.
- Once the cubes develop a nice bark, remove them from the smoker and place them into a BBQ tray.
- Slice the butter into pads and distribute them evenly throughout the BBQ tray. Sprinkle brown sugar over the pork cubes.
- Drizzle BBQ sauce over the pork cubes and dust with additional seasoning.
- Cover the BBQ tray with aluminum foil and increase the smoker temperature to 300°F (149°C). Braise the pork for 1 hour.
- After 1 hour, drain the liquid from the BBQ tray and coat the burnt ends with more BBQ sauce. Return them to the smoker for an additional 30 minutes.
- Once done, plate the tender and saucy burnt ends on a serving tray and enjoy!
Servings and timing
Prep Time: 15 minutes
Cooking Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 8 servings
Calories: 350 kcal per serving
Variations
- Spicy Kick: Add a teaspoon of cayenne pepper or chili flakes to the BBQ seasoning for a spicier burnt end.
- Sweet and Tangy: Use a sweet BBQ sauce with a hint of vinegar to create a tangy contrast to the sweetness of the brown sugar.
- Smoked Alternatives: Experiment with different woods for smoking, such as hickory or applewood, for unique flavor profiles.
- Dry Rub Only: If you prefer a more traditional “dry” finish, skip the BBQ sauce and finish the burnt ends with additional BBQ seasoning.
- Crispier Texture: For extra crispiness, increase the smoker temperature slightly during the final step and leave the foil off for a few minutes.
Storage/Reheating
Pork Butt Burnt Ends are perfect for meal prep or leftovers. Store them in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a 350°F oven for 10–15 minutes, or air fry for 5 minutes to regain some crispiness. You can also microwave them, though they may lose some of their texture.
FAQs
Can I use a different cut of pork for this recipe?
Pork shoulder is the closest alternative to pork butt and will yield similar results. Avoid using lean cuts, as they won’t render as much fat during the smoking process.
How do I know when the pork cubes are ready?
The cubes should be tender and have a nice, crispy bark on the outside. If they aren’t tender yet, continue to cook them in the smoker until they are.
Can I make these without a smoker?
Yes! You can cook them in a slow cooker or on the grill, using indirect heat to achieve a similar smoky effect.
What type of BBQ sauce should I use?
A classic, thick BBQ sauce works best. You can choose from sweet, tangy, or spicy varieties depending on your flavor preference.
How do I get the best bark on my pork?
The key to a good bark is a long, slow cook at a steady temperature. Spritzing the pork with water or beer every 30 minutes helps to keep it moist and creates a flavorful crust.
Can I make these ahead of time?
Yes, these burnt ends are great for making ahead. They can be smoked and braised, then stored in the refrigerator and reheated when ready to serve.
What can I serve with Pork Butt Burnt Ends?
They pair well with coleslaw, baked beans, cornbread, or roasted vegetables. Serve them alongside your favorite BBQ sides for a complete meal.
Can I use liquid smoke if I don’t have a smoker?
While liquid smoke can be used to add smoky flavor, it’s not quite the same as slow smoking over wood chips. For the best results, using an actual smoker is recommended.
How long do I need to cook the pork cubes in the smoker?
The pork cubes need about 3 hours in the smoker at 250°F. They will cook further during the braising step.
Are Pork Butt Burnt Ends keto-friendly?
Yes, these burnt ends are keto-friendly as they are low in carbohydrates and high in fat, making them a great option for those following a ketogenic diet.
Conclusion
Pork Butt Burnt Ends offer a smoky, tender, and mouthwatering experience that’s sure to please any barbecue fan. The blend of BBQ seasoning, brown sugar, and sauce creates a deliciously sticky exterior, while the tender interior provides the perfect contrast. With a little time and patience, you can create these flavorful burnt ends that are perfect for any gathering or BBQ celebration.
PrintPork Butt Burnt Ends
Tender, smoky, and caramelized, these Pork Butt Burnt Ends are coated in a sweet and tangy BBQ sauce, packed with flavor from brown sugar and BBQ seasoning. Perfect for any barbecue lover!
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Smoking
- Cuisine: American
- Diet: Halal
Ingredients
- 1 pork butt (7 pounds)
- 1 cup BBQ sauce
- 1/2 cup BBQ seasoning
- 2 tablespoons brown sugar
- Yellow mustard (for binding)
- 2 sticks of butter
Instructions
- Slice the pork butt into 1 ½ inch steaks, then cube each steak into 1-inch by 1-inch cubes.
- Place the pork butt cubes into a deep dish and drizzle yellow mustard over the top to act as a binder for the seasoning.
- Mix the cubes to ensure they are evenly coated with mustard.
- Season the pork cubes on all sides with BBQ seasoning.
- Arrange the pork cubes on wire kitchen racks for easy transferring.
- Set your smoker to 250°F (121°C) and smoke the cubes for about 3 hours, spritzing with water or beer every 30 minutes.
- Once the pork cubes develop a nice bark, remove them from the smoker and place them into a BBQ tray.
- Slice the butter into pads and place them throughout the BBQ tray. Sprinkle brown sugar over the top of the pork cubes.
- Drizzle BBQ sauce over the pork and dust with additional seasoning.
- Cover the BBQ tray with aluminum foil and increase the smoker temperature to 300°F (149°C). Let the pork braise for 1 hour.
- After 1 hour, drain the liquid from the BBQ tray and coat the burnt ends with more BBQ sauce. Return to the smoker for an additional 30 minutes.
- Plate up the tender and saucy burnt ends on a serving tray and enjoy!
Notes
- Ensure to spritz the pork cubes every 30 minutes during the smoking process for a juicy result.
- Use your favorite BBQ sauce to customize the flavor of the burnt ends.
- For a richer taste, let the pork rest for a few minutes before serving to lock in juices.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 350
- Sugar: 12g
- Sodium: 1100mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg