Get ready for the ultimate bite-sized BBQ indulgence—these pork butt burnt ends are smoky, caramelized, and packed with rich, mouthwatering flavor!
Inspired by the classic brisket burnt ends, this recipe transforms juicy pork butt into rich, flavor-packed cubes coated in a sticky, smoky glaze. Slow-smoked to perfection and finished with a sweet and savory sauce, these burnt ends are melt-in-your-mouth delicious with a perfect bark on the outside. Whether you’re serving them as an appetizer, sandwich filling, or main dish, this recipe is sure to be a crowd-pleaser at your next backyard cookout.
Feeds 4-6 people
Prep time 20 minutes
Cook time 4 hours
Why Pork Butt Burnt Ends Work
Perfect Fat-to-Meat Ratio – Pork butt is marbled with just the right amount of fat, which renders down during the slow-smoking process. This keeps the meat juicy and tender while allowing the exterior to develop a rich, flavorful bark.
Slow Smoking Creates Deep Flavor – Cooking low and slow over hardwood smoke infuses the pork with a deep, smoky flavor. This method allows the meat to absorb the smokiness gradually, enhancing the overall taste without overpowering the natural pork flavors.
Caramelized, Sticky Glaze – After smoking, the pork is coated in a sweet and savory sauce before being returned to the heat. This final step creates a beautifully caramelized exterior, giving each bite that signature burnt end texture
Versatile and Crowd-Pleasing – Pork butt burnt ends can be served in multiple ways, from a standalone appetizer to a sandwich topping or even mixed into mac and cheese.
Ingredients:
- 1 pork butt(The one i used for this recipe was 7 pounds)
- 1 cup BBQ sauce
- ½ cup BBQ seasoning
- 2 tablespoons brown sugar
- Yellow Mustard
- 2 sticks of butter
Prep
Prep the Pork Butt: Start by slicing your pork butt into 1 ½-inch thick steaks. Then, cut each steak into 1-inch cubes, ensuring uniform sizes for even cooking.
Next, place the pork cubes into a deep dish and drizzle yellow mustard over the top. The mustard helps the seasoning stick better while adding a subtle tangy flavor. Mix well to ensure all cubes are evenly coated.
Season and Smoke: Generously season the pork butt cubes on all sides with your favorite BBQ rub. Then, arrange them on wire kitchen racks—this will make it easier to transfer them on and off the smoker.
Cooking Process
Set your smoker to 250°F (121°C) and place the racks inside. Let the pork smoke for about 3 hours, spritzing every 30 minutes with water or beer to keep them moist and help develop a flavorful bark.
Braise for Tender Perfection: Once the burnt ends have a beautiful bark, remove them from the smoker and place them in a BBQ tray. Spread the sliced butter evenly throughout the tray, then sprinkle brown sugar over the pork for extra caramelization. Drizzle BBQ sauce over the top and finish with a light dusting of seasoning.
Cover the tray tightly with aluminum foil, then increase the smoker’s temperature to 300°F (149°C). Let the burnt ends braise for 1 hour, allowing them to become incredibly tender.
Glaze and Finish: After an hour, drain the excess liquid from the tray. Then, coat the pork butt burnt ends with another layer of BBQ sauce for that irresistible sticky finish. Return them to the smoker, uncovered, and cook for another 30 minutes to let the sauce set.
Once they’re perfectly glazed and caramelized, remove them from the smoker. Plate them up in a serving tray and enjoy these smoky, sweet, and savory bites!
🔥 Pro Tip: Serve them on their own or pile them onto sandwiches, tacos, or queso dip for an unforgettable BBQ experience!
This is a similar process i do for Chuck Roast Burnt Ends
Pork Butt Burnt Ends
Smoky, caramelized, and irresistibly tender, these Pork Butt Burnt Ends are the perfect bite-sized BBQ indulgence. Inspired by the classic brisket burnt ends, this recipe transforms juicy pork butt into rich, flavor-packed cubes coated in a sticky, smoky glaze. Slow-smoked to perfection and finished with a sweet and savory sauce, these burnt ends are melt-in-your-mouth delicious with a perfect bark on the outside. Whether you’re serving them as an appetizer, sandwich filling, or main dish, this recipe is sure to be a crowd-pleaser at your next backyard cookout.
Ingredients
- 1 pork butt(The one i used for this recipe was 7 pounds)
- 1 cup BBQ sauce
- ½ cup BBQ seasoning
- 2 tablespoons brown sugar
- Yellow Mustard
- 2 sticks of butter
Instructions
Prep the Pork Butt: Start by slicing your pork butt into 1 ½-inch thick steaks. Then, cut each steak into 1-inch cubes, ensuring uniform sizes for even cooking.
Next, place the pork cubes into a deep dish and drizzle yellow mustard over the top. The mustard helps the seasoning stick better while adding a subtle tangy flavor. Mix well to ensure all cubes are evenly coated.
Season and Smoke: Generously season the pork butt cubes on all sides with your favorite BBQ rub. Then, arrange them on wire kitchen racks—this will make it easier to transfer them on and off the smoker.
Set your smoker to 250°F (121°C) and place the racks inside. Let the pork smoke for about 3 hours, spritzing every 30 minutes with water or beer to keep them moist and help develop a flavorful bark.
Braise for Tender Perfection: Once the burnt ends have a beautiful bark, remove them from the smoker and place them in a BBQ tray. Spread the sliced butter evenly throughout the tray, then sprinkle brown sugar over the pork for extra caramelization. Drizzle BBQ sauce over the top and finish with a light dusting of seasoning.
Cover the tray tightly with aluminum foil, then increase the smoker’s temperature to 300°F (149°C). Let the burnt ends braise for 1 hour, allowing them to become incredibly tender.
Glaze and Finish: After an hour, drain the excess liquid from the tray. Then, coat the pork butt burnt ends with another layer of BBQ sauce for that irresistible sticky finish. Return them to the smoker, uncovered, and cook for another 30 minutes to let the sauce set.
Serve and Enjoy!: Once they’re perfectly glazed and caramelized, remove them from the smoker. Plate them up in a serving tray and enjoy these smoky, sweet, and savory bites!
🔥 Pro Tip: Serve them on their own or pile them onto sandwiches, tacos, or queso dip for an unforgettable BBQ experience!
Notes
Why Pork Butt Burnt Ends Work
Perfect Fat-to-Meat Ratio – Pork butt is marbled with just the right amount of fat, which renders down during the slow-smoking process. This keeps the meat juicy and tender while allowing the exterior to develop a rich, flavorful bark.
Slow Smoking Creates Deep Flavor – Cooking low and slow over hardwood smoke infuses the pork with a deep, smoky flavor. This method allows the meat to absorb the smokiness gradually, enhancing the overall taste without overpowering the natural pork flavors.
Caramelized, Sticky Glaze – After smoking, the pork is coated in a sweet and savory sauce before being returned to the heat. This final step creates a beautifully caramelized exterior, giving each bite that signature burnt end texture—crispy on the outside and melt-in-your-mouth tender inside.
Versatile and Crowd-Pleasing – Pork butt burnt ends can be served in multiple ways, from a standalone appetizer to a sandwich topping or even mixed into mac and cheese. Their bold flavor and bite-sized portions make them an instant hit at any BBQ gathering.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 500Total Fat: 34gCarbohydrates: 25gProtein: 45g