Get ready for some serious flavor! I made these mouthwatering burnt ends using a bone-in pork butt, and let me tell you-they're next-level delicious. Whether you're working with bone-in or boneless, this recipe's got you covered. And don't even get me started on the homemade sauce-you're going to love it. Need a solid rub? Knottywood Rub is the secret weapon you didn't know you needed.
Ingredients you'll need:
- 7-9 Lb Pork Butt (Boneless or Bone in)
- 4 tablespoon Knotty Rub Seasoning by Knotty Wood BBQ
- 1 Cup Filipino Banana Ketchup
- 2 tablespoon Sriracha
- ¼ Cup Honey
- 1 ½ tablespoon Minced Garlic
- ¼ Cup Soy Sauce
- 2 tablespoon Rice Vinegar
Instructions for Burnt Ends with Asian BBQ:
Step 1 : Cut out the bone of your pork first and then make 1 ½ to 2" cubes of the pork.
Step 2 : Place the cubed meat in a bowl and season heavily with Knotty Rub or use your favorite BBQ Rub. I encourage you to season to your liking.
Step 3: : Let the meat sit in seasoning overnight if possible so that the meat can absorb more of the seasoning flavor.
Step 4 : The next day start your pellet grill and set temperature to 250℉. Then place the meat cubes on smoker at 250℉ for two hours.
Step 5 : While the meat is smoking make the BBQ Sauce. Combine in your stock pot the banana ketchup, sriracha, honey, garlic, soy sauce, and rice vinegar. Bring to a soft boil and then simmer for 3 to 4 minutes. Stir and it's ready!
Step 6 : After two hours, remove pork cubed bites from smoker and transfer to an aluminum pan and pour sauce over pork. Mix well.
Step 7 : Cover with a lid or aluminum foil and place back in smoker for 90 minutes.
Step 8 : Then remove aluminum lid, lower smoker to 225℉ and cook for another 30 minutes.
Video of Recipe
Recipe
Burnt Ends
Equipment
- Mixing Bowl
- Medium Stock Pot
Ingredients
- 7-9 Lb Pork Butt Boneless or Bone in
- 4 tablespoon Knotty Rub Seasoning by Knotty Wood BBQ
- 1 Cup Filipino Banana Ketchup
- 2 tablespoon Sriracha
- ¼ Cup Honey
- 1 ½ tablespoon Garlic minced
- ¼ Cup Soy Sauce
- 2 tablespoon Rice Vinegar
Instructions
- Cut out the bone of your pork first and then make 1 ½ to 2" cubes of the pork.
- Place the cubed meat in a bowl and season heavily with Knotty Rub or use your favorite BBQ Rub. I encourage you to season to your liking.
- Let the meat sit in seasoning overnight if possible so that the meat can absorb more of the seasoning flavor.
- The next day start your pellet grill and set temperature to 250℉.
- Then place the meat cubes on smoker at 250℉ for two hours.
- While the meat is smoking make the BBQ Sauce. Combine in your stock pot the banana ketchup, sriracha, honey, garlic, soy sauce, and rice vinegar. Bring to a soft boil and then simmer for 3 to 4 minutes. Stir and it's ready!
- After two hours, remove pork cubed bites from smoker and transfer to an aluminum pan and pour sauce over pork. Mix well.
- Cover with a lid or aluminum foil and place back in smoker for 90 minutes.
- Then remove aluminum lid, lower smoker to 225℉ and cook for another 30 minutes.
Nutrition
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