Name: Smoked Pork Burnt Ends
Total time: 345 min
Yield: 8 servings
Cuisine: American
Ingredients: 5 lb boneless pork butt; 2 tbsp yellow mustard; 7 tbsp dark brown sugar; 2 tbsp smoked paprika; 1 tbsp kosher salt; 2 tsp black pepper; 2 tsp garlic powder; 2 tsp onion powder; 1 tbsp chili powder; 1/2 tsp cayenne pepper; 1 cup ketchup; 1/4 cup apple cider vinegar; 1/4 cup honey; 1 tbsp worcestershire sauce; 4 tbsp unsalted butter

← Recipes · Barbecue · Smoked Pork Burnt Ends

540 cal36g protein27g carbs31g fat820mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

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Smoked Pork Burnt Ends

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Barbecue345 minComfortable cook

Serves−8+· written for 8 — change it and the ingredients follow

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Ingredients

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boneless pork butttrimmed of thick fat cap and cut into 1 1/2-inch cubes5 lb

yellow mustardused as a binder for the rub2 tbsp

dark brown sugardivided — 3 tbsp for the rub, 1/4 cup for the sauce7 tbsp

smoked paprika2 tbsp

kosher salt1 tbsp

black peppercoarsely ground2 tsp

garlic powder2 tsp

onion powder2 tsp

chili powder1 tbsp

cayenne pepper1/2 tsp

ketchup1 cup

apple cider vinegar1/4 cups

honey1/4 cups

worcestershire sauce1 tbsp

unsalted buttercut into small pieces4 tbsp

Cook it to

Pork145°F / 63°C

Pork: then rest 3 minutes. USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Heat your smoker to 250°F with hickory, oak or apple wood chunks. Let the smoke settle to a thin, clean blue before the meat goes in.

2Pat the pork cubes dry with paper towels. Toss them with the mustard in a large bowl until every surface is lightly coated.

3Stir together the rub: 3 tbsp brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, chili powder and cayenne. Sprinkle it over the cubes and toss well to coat on all sides.

4Arrange the cubes directly on the smoker grate with a little space between them. Smoke at 250°F for about 3 hours, until the bark is dark and set and the internal temperature reaches about 175°F.

5While the pork smokes, whisk the ketchup, cider vinegar, 1/4 cup brown sugar, honey and Worcestershire in a bowl until smooth.

6Move the cubes into the foil pan. Pour the sauce over them, scatter the butter pieces on top, and stir gently so every piece is coated.

7Cover the pan tightly with foil and return it to the smoker. Cook for about 90 minutes, until a probe slides into a cube with almost no resistance (around 200 to 205°F).

8Remove the foil, stir the cubes, and cook uncovered for another 30 to 45 minutes, stirring once or twice, until the sauce is thick and tacky and clings to the pork in a glaze.

9Rest the pan for 10 minutes so the glaze sets up, then serve the burnt ends hot, with pickles and white bread if you like.