Smoked Pork Shoulder Burnt Ends
These barbeque pork burnt ends are made from boneless pork shoulder and make the perfect meat to cook on your smoker.
Ingredients
- 5 pound Boneless pork butt
- ¼ Cup Barbeque rub
- ½ Cup Barbeque Sauce
Instructions
- Trim the excess fat from the outside of the boneless pork butt. Starting at the side of the butt, cutt the pork butt about 1.5 inches from the bottom and "unroll" the pork so it is one flat piece, about 1.5-2 inches thick.
- Liberally season the pork on all sides with the BBQ seasoning.
- Smoke the Boston butt at 225-250 degrees until it is formed a nice bark. Typically, this occurs at a temperature of about 165-175 but can vary. At this point you may choose to wrap the pork shoulder or continue to smoke it unwrapped. Cook to an internal temperature of 185 degrees.
- Cube the pork butt into roughly 1.5-2-inch cubes and place in a foil pan. Toss with about ½ cup of sauce and return to the smoker. Cook, uncovered for about 15-30 minutes to set the sauce.
- Serve warm with additional sauce if desired.
Nutrition
Calories: 340kcalCarbohydrates: 10gProtein: 43gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 136mgSodium: 296mgPotassium: 877mgFiber: 3gSugar: 5gVitamin A: 133IUVitamin C: 0.2mgCalcium: 131mgIron: 5mg
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