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Pork Butt Burnt Ends

alarm
Total Time:
8 hrs 15 mins
school
Skill Level:
Intermediate
restaurant_menu
Servings:
8 Servings

Whether you serve ‘em as an appetizer, snack, or main dish, pork butt burnt ends are a sure-fire hit—smoked, crispy pork cubes covered with View More expand_more

Whether you serve ‘em as an appetizer, snack, or main dish, pork butt burnt ends are a sure-fire hit—smoked, crispy pork cubes covered with a sweet-spicy rub then slathered in your favorite BBQ sauce. Hot-off-the-grill heaven!

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Pork Butt Burnt Ends
alarm
Total Time:
8 hrs 15 mins
school
Skill Level:
Intermediate
restaurant_menu
Servings:
8 Servings

Ingredients


Product ImageFresh Pork Bone-In Shoulder Butt Roast
1
Smithfield Pork Butt
1
6 tablespoons
Dark brown sugar
6 tablespoons
2 tablespoons
Smoked paprika
2 tablespoons
1 tablespoon
Kosher salt
1 tablespoon
1 tablespoon
Garlic powder
1 tablespoon
1 tablespoon
Chili powder
1 tablespoon
1.5 teaspoons
Black pepper
1.5 teaspoons
1.5 teaspoons
Cayenne pepper
1.5 teaspoons
1.5 teaspoons
Onion powder
1.5 teaspoons
1.5 teaspoons
Ground mustard
1.5 teaspoons
3/4 teaspoon
Fennel seeds
3/4 teaspoon
3/4 teaspoon
Ground coriander
3/4 teaspoon
BBQ sauce

Directions


  1. Trim the fat cap from the pork. Mix all of the spices and sugar together. Rub all sides of the trimmed pork butt with a light coating of olive oil, and then rub the mixture onto the butt making sure the pork is fully covered.

  2. Preheat your smoker or grill to 250°F and once it has come to temp, place butt inside and let smoke for approximately 6 hours or until it has reached an internal temperature of 165°F (smokers can vary greatly on time).

  3. Pull the meat and cut it into 1-inch by 1-inch cubes. Wrap the cubes in foil and place back on the grill for another 2-3 hours or until the internal temperature reaches 205°F. Remove the pork from the grill. Brush with BBQ Sauce and return to the cooker uncovered for 10 minutes. Remove from grill and serve.

For the Love of Meat

Ingredients


1
Smithfield Pork Butt
1
6 tablespoons
Dark brown sugar
6 tablespoons
2 tablespoons
Smoked paprika
2 tablespoons
1 tablespoon
Kosher salt
1 tablespoon
1 tablespoon
Garlic powder
1 tablespoon
1 tablespoon
Chili powder
1 tablespoon
1.5 teaspoons
Black pepper
1.5 teaspoons
1.5 teaspoons
Cayenne pepper
1.5 teaspoons
1.5 teaspoons
Onion powder
1.5 teaspoons
1.5 teaspoons
Ground mustard
1.5 teaspoons
3/4 teaspoon
Fennel seeds
3/4 teaspoon
3/4 teaspoon
Ground coriander
3/4 teaspoon
BBQ sauce

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