Pork Burnt Ends Recipe

Trim and cube

Preheat smoker or oven to 250°F (121°C). Trim excess exterior fat and silver skin from the pork shoulder. Cut the shoulder into roughly 1- to 1.5-inch cubes, working to keep size consistent so pieces cook evenly (you should get about 48–60 cubes from a 3 lb piece).

Season

Lightly rub the pork cubes with olive oil to help the rub adhere. In a small bowl, combine kosher salt, coarse black pepper, garlic powder and onion powder. Evenly season the pork cubes with the spice mix, turning to coat all sides.

Arrange the seasoned pork cubes directly on the smoker grate or on a wire rack set in a sheet pan so air can circulate. If using an oven, place rack in center position and use a low, steady temperature as above.

Smoke/cook to bark

Place the pork in the smoker and cook at 250°F (121°C) until the exterior develops a deep mahogany bark and the internal temperature reaches 195–200°F (90–93°C). This will take approximately 2.5–3.5 hours, depending on cube size and smoker. If using an oven, mimic smoke by adding a teaspoon of smoked paprika to the seasoning and cook the same way.

Optional spritzing

Every 45–60 minutes after the first hour, lightly spritz the cubes with apple juice to maintain moisture and help develop a glossy exterior. Avoid over-saturating—just a quick misting.

Make the glaze

While the pork nears target temperature, combine the brown sugar, butter, apple cider vinegar, honey, yellow mustard, Worcestershire sauce, hot sauce, smoked paprika, and ground mustard in a small saucepan. Warm over low heat, stirring until the butter melts and the brown sugar dissolves into a smooth, thick glaze—about 4–6 minutes. Stir in the prepared barbecue sauce and remove from heat.

Toss and caramelize

When the pork cubes reach 195–200°F and have a good bark, transfer them to a large disposable aluminum pan or ovenproof dish. Pour about two-thirds of the warm glaze over the cubes and gently toss to coat evenly. Reserve the remaining glaze for later. Cover the pan tightly with foil and return to the smoker (or oven) at 275°F (135°C) for 45–60 minutes to allow the glaze to thicken and caramelize into sticky, bite-sized 'burnt ends.'

After 30–45 minutes, remove foil and stir the cubes. If needed, brush with remaining glaze and continue uncovered another 10–15 minutes so edges can char slightly and develop sticky gloss. Watch carefully to prevent burning.

Remove the pan from the smoker or oven. Let the burnt ends rest for 5 minutes so the glaze sets. Taste and adjust with an extra drizzle of barbecue sauce or a sprinkle of salt if needed.

Transfer the pork burnt ends to a serving dish, garnish with chopped fresh parsley if desired, and serve hot. Burnt ends are excellent on their own, over mashed potatoes, or as part of a barbecue platter.

Leftovers keep well refrigerated in an airtight container for up to 4 days; reheat gently in a 300°F (150°C) oven, covered, for 15–20 minutes, or warm in a skillet with a splash of apple juice to loosen the glaze.