Pork Butt Burnt Ends Recipe

🧂 Ingredients

• 8 lbs Boneless Pork Butt
• 1/2 cup Paprika
• 1/4 cup Chili powder
• 3 tbsp Brown sugar
• 3 tbsp Kosher Salt
• 3 tbsp Black pepper
• 2 tbsp Smoked paprika
• 2 tbsp Garlic powder
• 2 tbsp Onion powder
• 1 tbsp Cumin
• 1 tbsp Dried oregano
• 2 tsp Dry mustard
• 1 tsp Cayenne powder
• 1/2 cup Hot honey
• 1/2 cup Brown Sugar
• 1 cup Barbeque sauce

  Your preferred brand
• 2 tbsp Butter
• 4 tbsp Rub

  Leftover from above
• 24 oz Pineapple juice
• Apple juice

  enough to fill the disposable aluminum tin halfway coving the pork. Depends on the size. Perhaps two cups or so.
• 4 tbsp Rub

  Leftover from above

Instructions

• 1 Mix all the spices together in a bowl until they are well combined. Set aside
• 2 Trim away most of the fat using a sharp knife.
• 3 Cut the pork butt into 1½ inch cubes. There will be bits and pieces that don’t
  conform. Trim them as well and discard them.
• 4 Place cubed pork into a large receptacle, a bowl or disposable aluminum pan.
• 5 Add mustard to cubed pork and mix to coat well (optional, but recommended)
• 6 Add rub liberally. Mix and toss pieces and contine to add rub until well
  covered.
• 7 Place the cubes onto baking cooling racks for easy removal or set aside (to
  place them on the grates directly when it's time).
• 8 Get the smoker to 225 to 250 degrees F. Add your preferred wood for smoking.
  This recipe uses hickory and cherry woods.
• 9 Smoke the pork for approximately 1 hour or until the meat has good smoke color
  and bark is beginning to form. Internal temperature of the pork should be around
  165-170 degrees F.
• 10 Remove the pork and increase the temperature of the smoker to 275 degrees F.
• 11 Place the pork in a disposable aluminum tin.
• 12 Add 12 ounces of pineapple juice
• 13 Add enough apple juice to come up the sides of the pork halfway.
• 14 Cover with foil and place back onto the smoker.
• 15 Braise for an hour to an hour and a half at 275 degrees F.
• 16 Check the pork for your preferred tenderness. You don't want it to be fork
  tender but close to it.
• 17 When the pork is at your preferred tenderness, pull from the smoker.
• 18 Drain the braising liquid.
• 19 Add half of the hot honey, your favorite bbq sauce, brown sugar, butter, and a
  few tablespoons of the rub. Mix with utensils or gloved hands.
• 20 Repeat the process with the remaining glaze ingredients until each piece has
  been sufficiently covered.
• 21 Place back onto the smoker which should still be at 275. Cook for 45 more
  minutes, stirring every 15 minutes or so.
• 22 After 45 minutes, remove from the smoker and allow to rest for about 10-15
  minutes. If you want them to really tack up, you can place them back onto the
  cooling racks and place back in for about 15 more minutes.
• 23 Serve and enjoy!

Nutrition Info