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
Pork Butt 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.
Notes
- Store any leftover pork burnt ends in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until warmed through.
- You can also freeze the burnt ends for up to 2 months. Thaw overnight in the fridge and reheat. I can't promise they will be as nicely caramelized, but the flavor will still be delicious.
- This is the ideal recipe to prep or make in advance. You can easily make these the day before or morning you plan to host, and then reheat on the grill or smoker in a foil tin until warmed through.
Nutrition
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