Get ready to transform an ordinary pork butt into a mouthwatering masterpiece that will have your friends and family begging for seconds! These Pork Butt Burnt Ends are not just another BBQ recipe – they're a smoky, caramelized journey of pure culinary excitement that will elevate your grilling game from amateur to pit master in one incredible dish. Imagine tender, perfectly seasoned meat with crispy edges that melt in your mouth, packed with layers of flavor that will make your backyard cookout the talk of the neighborhood.
Prep Time: 20 mins
Cook Time: 12 hrs
Total Time: 12 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 pork butt (5-6 lbs)
- 1/4 cup pork rub
- 1 cup barbecue sauce
- 1/4 cup apple juice
- 1/4 cup honey
Instructions
- Begin by preparing your workspace and gathering all the necessary ingredients: 1 pork butt (5-6 lbs), 1/4 cup pork rub, 1 cup barbecue sauce, 1/4 cup apple juice, and 1/4 cup honey.
- Preheat your smoker or grill to 225°F (107°C). If using a charcoal grill, set it up for indirect cooking by placing the coals on one side and leaving the other side empty. If using a gas grill, only light one side.
- While the smoker is heating up, take the pork butt and trim any excess fat if desired, leaving a good amount for flavor and moisture.
- Generously apply the pork rub all over the pork butt, ensuring it is evenly coated on all sides. Let it sit at room temperature for about 15-20 minutes to allow the rub to adhere.
- Once the smoker is ready, place the pork butt on the grill grates, fat side up, on the cooler side of the grill (indirect heat). Close the lid and smoke for about 6-8 hours, or until the internal temperature reaches around 195°F (90°C).
- After the pork butt has reached the desired temperature, remove it from the smoker and let it rest for about 30 minutes, covered loosely with foil.
- While the pork is resting, prepare the sauce mixture. In a bowl, combine 1 cup of barbecue sauce, 1/4 cup of apple juice, and 1/4 cup of honey. Mix well until fully combined.
- After resting, shred the pork butt into bite-sized pieces or cubes, discarding any large chunks of fat. Place the shredded pork into a large mixing bowl.
- Pour the sauce mixture over the shredded pork and toss to coat evenly. Make sure every piece is well-covered with the sauce.
- Return the sauced pork to the smoker or grill, spreading it out in an even layer on a foil pan or directly on the grill grates. Smoke for an additional 1-2 hours at 250°F (121°C), allowing the burnt ends to caramelize and develop a nice crust.
- After the additional smoking time, check the texture and flavor. The burnt ends should be sticky, caramelized, and have a deep smoky flavor. If desired, you can add a bit more barbecue sauce during the last 30 minutes of cooking for extra flavor.
- Once done, remove the burnt ends from the smoker and let them cool slightly before serving. Enjoy your delicious pork butt burnt ends as a main dish or as part of a barbecue spread!
Tips
- Temperature is Key: Use a reliable meat thermometer to ensure precise cooking temperatures. The magic happens between 195°F-205°F for that perfect tender texture.
- Patience Pays Off: Low and slow is the golden rule for burnt ends. Don't rush the process – good BBQ takes time!
- Rub Technique: Apply your pork rub generously and let it sit for 15-20 minutes before cooking to allow the flavors to penetrate the meat.
- Sauce Strategy: The honey and apple juice in the sauce mixture helps create that irresistible sticky, caramelized exterior.
- Resting is Crucial: Always let your meat rest after cooking to redistribute the juices and ensure maximum tenderness.
- Customize Your Flavor: Experiment with different BBQ sauce types or add a personal spice blend to make the recipe uniquely yours.
- Serving Suggestion: These burnt ends are perfect as a main dish, appetizer, or even as a topping for nachos, sandwiches, or loaded baked potatoes.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 15g
Protein: 35g
Fat: 28g
Saturated Fat: 10g
Cholesterol: 120mg
