Pork Butt Burnt Ends
These Pork Butt Burnt Ends are a twist on the classic BBQ recipe using a pork butt instead of brisket. They're easy to make ahead of time for any gathering, using fewer than 10 ingredients. Serve them as an appetizer or main course, I guarantee everyone will tell you they are pit-master quality!
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
- Prepare the Pork- Start by removing the bone from the pork butt if it is bone-in. Cut the meat into 1 ½ -2-inch cubes so the pieces cook evenly and develop plenty of bark. 7-9 Lb Pork Butt
- Season Generously - Place the pork cubes in a large bowl and coat them well with Knotty Rub or your favorite BBQ seasoning. Don't be shy with the seasoning. Burnt ends can handle bold flavor. 4 Tbsp Knotty Rub Seasoning by Knotty Wood BBQ
- Rest the meat. For the best flavor, cover the bowl and refrigerate the seasoned pork overnight. This gives the seasoning time to penetrate the meat.
- Smoke the pork. Preheat your pellet grill to 250°F. Arrange the pork cubes directly on the smoker grates, leaving a little space between each piece. Smoke for 2 hours.
- Make the sauce. While the pork is smoking, combine in a saucepan banana ketchup, Sriracha, honey, garlic, soy sauce, and rice vinegar. Bring the mixture to a gentle boil, then reduce the heat to a simmer for 3-4 minutes, stirring occasionally. 1 Cup Filipino Banana Ketchup 2 Tbsp Sriracha ¼ Cup Honey 1 ½ Tbsp Garlic ¼ Cup Soy Sauce 2 Tbsp Rice Vinegar
- Sauce the burnt ends. After the initial 2-hour smoke, transfer the pork cubes to an aluminum pan. Pour the sauce over the pork and toss until every piece is evenly coated.
- Continue Cooking. Cover the pan tightly with a lid or aluminum foil and return it to the smoker for 90 minutes.
- Finish uncovered. Remove the lid or foil, reduce the smoker temperature to 225°F, and cook for an additional 30 minutes. This final step helps the sauce thicken and become sticky and caramelized.
Video
Notes
Expert Tips
- Cut the pork pieces all the same size. This is crucial to not overcooking the pork. All of the pieces will be finished at the same time.
- Be sure to season the pork butt pieces with the rub the night before. This is key to infusing the meat with even more flavor before you smoke it the next day.
- Make sure you return the BBQ burnt ends to the smoker after tossing with the sauce for the caramelization step. This is my favorite part of the recipe, it's where the sauce thickens and becomes a glaze, and is why they are SO delicious.
- You can make the sauce in advance if you desire. Just reheat it in a saucepan before tossing with the burnt ends.
- If your pork pieces don't seem tender enough after the initial 2-hour smoke, that's ok, they will smoke another hour and a half with the sauce until they fall apart.
- Remove the lid for the last 30 minutes of cooking. This will help the sauce to reduce by helping any excess liquid to evaporate, making the burnt ends gooey and sticky.
- 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 the morning you plan to host, and then reheat on the grill or smoker in a foil tin until warmed through.
Nutrition
Calories: 493kcalCarbohydrates: 18gProtein: 61gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 191mgSodium: 819mgPotassium: 1210mgFiber: 1gSugar: 12gVitamin A: 283IUVitamin C: 4mgCalcium: 111mgIron: 6mg
Tried this recipe?Rate it and let me know how it was!
