This Smoked Pork Butt Burnt Ends recipe transforms pork shoulder into juicy, tender morsels of meat using a pellet grill. Just season the pork with a flavorful dry rub, smoke it low and slow, then finish it off with a sweet maple glaze.
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These smoked and glazed pork butt burnt ends just might be one of the best smoker recipes I have ever made. My daughter had one bite and said it was "Heaven in my mouth". Not even joking. 😉
I based this recipe on my delicious Smoked Pork Belly Burnt Ends, which is also super yummy. Both of these recipes are favorites for Game Day or watch parties.
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Why You'll Love This Recipe
- These burnt ends are so, so delicious.
- They are easy to make.
- They make a great appetizer or main dish.
- Enjoy on their own or in a rice bowl or in a wrap.
Ingredients & Substitutions
Here are the ingredients you'll need to take a pork shoulder roast from boring to amazing:
- Pork butt. Also known as Boston Butt or Pork Shoulder. Use boneless or bone-in. If using bone-in, just cut the meat off around the bone.
- Olive oil. You can also use avocado oil.
- Pork butt dry rub made with brown sugar, smoked paprika, garlic powder, onion powder, chili powder, and cayenne pepper.
- Pork butt glaze with BBQ sauce, maple syrup, and unsalted butter.
Even though the rub has cayenne pepper, this recipe is not that spicy. The sweet maple syrup tones down the heat. If you absolutely do not like any spice, reduce the amount or omit it altogether.
See the printable recipe card at the bottom of this blog post for quantities.
How To Make Smoked Pork Butt Burnt Ends On Pellet Grill
This recipe is actually quite easy to make. Follow the step-by-step instructions below.
Prepare The Pork
- Preheat your pellet grill (or any smoker) to 225 degrees F.
- Cut the pork butt into one-inch cubes. The layers of fat add flavor and moisture so I don't recommend trimming the fat out. It renders down to make the meat super delicious.
- Combine the brown sugar, smoked paprika, garlic powder, onion powder, chili powder, and cayenne pepper in a small bowl or empty shaker.
- Toss the pork butt cubes with olive oil.
- Sprinkle the meat with dry rub and toss until each piece is coated evenly.
- Place the seasoned pork cubes on a grill pan, leaving space between each one.
Smoke The Pork Butt Cubes
- Close the lid and smoke the pork belly cubes for 2 hours, or until they reach an internal temperature of 160 degrees F.
- Remove the cubed meat from the smoker and place it in a large aluminum pan (for easy cleanup).
- Combine butter, BBQ sauce, and maple syrup in a saucepan and heat on low until the butter is melted. Pour the mixture over the meat and toss to coat each piece in the sauce.
- Cover the pan tightly with aluminum foil and smoke for 1 hour or until the internal temperature reaches 200 degrees F.
- Remove the foil from the pan, turn up your smoker to 300 degrees F, and smoke the meat for 10-15 minutes to caramelize the sauce.
- Remove the meat from the smoker, transfer it to a serving dish, and serve as is hot off the grill, in sliders, on top of salads, or on a barbecue platter. Enjoy!
Keep an eye on the internal temperature with a digital meat thermometer.
Variations
- Spicy - Add red pepper flakes or extra cayenne powder to the spice rub, or hot sauce to the glaze.
- BBQ - Omit the maple syrup and just use BBQ sauce and butter.
- Asian-Inspired - Use a combination of soy sauce, hoisin sauce, and honey for the glaze.
See Best Smoked Pork Butt Recipes on my website for more delicious recipe ideas.
Storage Tips + Reheating
Refrigerator: Store leftover pork butt burnt ends in an airtight container for 3-4 days.
Freezer: Freeze burnt ends in a freezer bag for up to 2 months.
Reheating: Cover with foil and warm in the oven at 350 degrees F until hot, or heat in the microwave or air fryer.
3 Top Tips
- Check the internal temp with a meat thermometer.
- Do not overcook.
- Stir a few times at the end to prevent burning.
Recipe FAQ's
It will take 3-4 hours, depending on how hot your smoker cooks it. The meat is done when it reaches an internal temperature between 195°F and 205°F.
I like to smoke pork using apple, cherry, hickory, pecan, or oak, but feel free to use your favorite kind.
Yes, though the flavor won’t be the same. You can roast the pork cubes in the oven at 275°F and then broil them with the glaze to mimic the caramelization from a smoker.
Pairing
These are my favorite dishes to serve with these pork butt burnt ends:
Related Recipes
Looking for other recipes like this? Try these next:
Serve with Instant Pot Jasmine Rice and Frozen Broccoli in Air Fryer for an amazing meal your whole family will love!
Smoked Pork Butt Burnt Ends On Pellet Grill
Ingredients
- 8-10 pound pork butt
- 2 tablespoons olive oil
Pork Butt Dry Rub
- ¼ cup brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- ½ teaspoon cayenne pepper
Pork Butt Burnt Ends Glaze
- ½ cup BBQ sauce
- ¼ cup maple syrup
- 2 tablespoons butter
Instructions
Prepare The Pork Butt
- Preheat your smoker to 225℉.
- Cut the pork butt into one-inch cubes. The layers of fat add flavor and moisture so I don't recommend trimming the fat out.
- Combine the brown sugar, smoked paprika, garlic powder, onion powder, chili powder, and cayenne pepper in a small bowl or empty shaker.
- Toss the pork butt cubes with olive oil and generously sprinkle the meat with dry rub. Toss until each piece is coated evenly. Place the seasoned pork cubes on a grill pan, leaving space between each one.
Smoke The Pork Butt Cubes
- Close the lid and smoke the pork belly cubes for 2 hours, or until they reach an internal temperature of 160℉.
- Transfer the smoked meat to a large foil pan (for easy cleanup). Combine butter, BBQ sauce, and maple syrup in a saucepan and heat on low until the butter is melted. Pour the mixture over the meat and toss to coat each piece in the glaze.
- Cover the pan tightly with aluminum foil and smoke for 1 hour or until the internal temperature reaches 200℉.
- Remove the foil from the pan, turn the smoker to 300℉, and smoke the meat for 10-15 minutes to caramelize the sauce.
- Remove the burnt ends from the smoker, transfer them to a serving dish, and serve as is hot off the grill, in sliders, on top of salads, or on a barbecue platter. Enjoy!
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Notes
- Check the internal temp with a meat thermometer.
- Do not overcook.
- Stir a few times at the end to prevent burning.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
Did you try these Smoked Pork Butt Burnt Ends? Loved it? Rate it! ⭐ Have a question or a tip to share? Drop a comment below! ✍️ I love hearing from you! 😊
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