Pork Butt Burnt Ends: Melty, Sticky, and Super Satisfying BBQ Bites
Burnt ends aren’t just for brisket fans. Pork butt burnt ends take that popular BBQ treat and put a fun, porky spin on it. What you get is a tray of juicy, sweet, smoky cubes with caramelized edges and supertender centers. Around here, pork burnt ends show up at neighborhood gettogethers, game days, and whenever I want to spoil myself a little. They make for that perfect finger food; sticky, rich, and ridiculously hard to stop eating.
This recipe sticks to backyard friendly techniques, so you don’t need a fancy smoker or any tricky equipment. It includes a tested rub and a simple but tasty barbecue glaze that brings everything together. With a pork butt (also called Boston butt), a little patience, and some pantry basics, you’re all set for BBQ heaven.
Why Pork Butt Burnt Ends Are Worth Making
- Uses Easy to Find Pork. Pork butt is available at almost any grocery store. It’s budgetfriendly and easy to work with.
- Tender, Flavorful Bites. Every piece gets smoky, juicy, and loaded with sweet, savory flavor. No dry pork here.
- Perfect for Sharing. These bites are a huge crowd pleaser; BBQ fans always love them at potlucks or parties.
- Flexible Cooking. Great on a smoker, kettle grill, or even in the oven if you’re improvising.
What You’ll Need: Ingredients List
Here’s what I usually grab for a batch of pork butt burnt ends:
- 1 whole pork butt (also called Boston butt), 5 to 8 pounds, boneless or bonein
- 1/4 cup yellow mustard (for slathering)
- 1/2 cup BBQ dry rub (store bought or homemade; see tip below for a quick mix)
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, diced
- 1/3 cup honey or maple syrup
- 2 cups barbecue sauce (your favorite style works, but thick and sweet is best)
- Optional: 1 tbsp hot sauce for some kick
Quick DIY BBQ Rub: 3 tbsp brown sugar, 1.5 tbsp paprika, 2 tsp black pepper, 2 tsp salt, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp chili powder.
Step by Step Pork Butt Burnt Ends
1. Trim and Prep the Pork
Pat the pork butt dry with paper towels. If there’s a very thick fat cap on top (more than 1/4 inch), trim that down some, but don’t worry about getting every bit off. Cut pork into 2 inch cubes. Yes, you’re cubing it before cooking. This speeds up the whole process and gets you more smoky surface area.
2. Season Up
Pop those pork cubes in a large bowl. Toss them with yellow mustard to coat (this helps the rub stick and adds a tangy flavor). Shake on the BBQ rub all over, making sure each piece looks evenly seasoned. It’s easiest if you use your hands for this part.
3. Get Smoking or Baking
Preheat your smoker (or grill set for indirect heat) to 250°F (120°C). I usually go for fruit woods like apple or cherry. They give pork a nice mild smoke. Arrange the cubes on a wire rack or a disposable foil tray. If you’re using an oven, line a baking sheet with foil and a wire rack on top.
Cook the pork cubes for about 2 to 3 hours, uncovered, until they develop a nice reddish bark and hit an internal temp of about 165°F (74°C). Rotate trays if things aren’t cooking evenly.
4. Braise with Butter, Sugar, and Honey
Once the cubes are crackly and dark on the outside, transfer them to a clean disposable foil pan. Sprinkle the brown sugar, diced butter, and drizzle honey (or maple syrup) evenly over the cubes. Toss them around to coat. Cover the pan tightly with foil. Return to the smoker (or oven) and keep cooking for 1 to 1.5 hours, or until the cubes are supertender (close to 200°F internal temp, but don’t fuss too much; if they squish easily, they’re good).
5. Finish with BBQ Sauce
Remove the foil. Pour the barbecue sauce (and a bit of hot sauce, if you like heat) all over the pork cubes. Stir them gently so every piece gets bathed in sauce. Slide the pan back on the smoker or into the oven, open this time. Let them cook another 30 to 45 minutes, stirring once or twice so the sauce glazes and gets sticky. It’ll start to caramelize on the burnt ends as things finish up.
6. Serve and Enjoy
Give the burnt ends a few minutes to cool (they’ll be hot and sticky). Pile them onto a platter and serve with extra sauce for dipping. They reheat really well, if you have any leftovers. To get an extra burst of flavor, try serving with pickled onions or jalapenos to cut through the richness. For a hint of freshness, sprinkle some chopped green onions or parsley over the top before digging in.
Tips for Tasty, Juicy Burnt Ends
- Try different woods if you’re using a smoker. Hickory is bold, but fruit woods are milder and let the pork flavor show through.
- Don’t rush the braising part. This is key for that meltinyourmouth result. If the pork cubes still feel a little tough at 90 minutes, give them another 15 to 20 minutes and recheck.
- Plenty of BBQ rub isn’t a bad thing. Season each pork cube well to get that flavorful bark on every piece.
- Gloves make handling and mixing messy pork cubes way easier, especially when adding sauce.
- For the best texture, let the burnt ends rest uncovered for 5 to 10 minutes after glazing. This lets the sauce tack up even more, making them stickier and easier to pick up for finger food. If you want to go big, double the rub recipe and store what you don’t use. It works great for chicken or ribs on another BBQ day.
Barbecue Sauce and Rub Ideas
I usually stick to sweeter sauces, since pork loves that kind of flavor profile. Honey, brown sugar, or molassesbased sauces caramelize best at the end. If you like a little heat, toss in some chipotle powder or up the chili powder in your rub. Here are a couple of combos to try:
- Sweet & Spicy: Add a tablespoon of sriracha to your BBQ sauce and mix it with your diced butter in the braising step. For a deeper flavor, toss in a dash of Worcestershire sauce, too.
- Smoky Classic: Use smoked paprika in your rub and serve with a Kansas City style barbecue sauce. If you’re feeling adventurous, add a splash of bourbon to the sauce for extra depth.
- Apple Maple: Swap honey for pure maple syrup and use a touch of apple juice while braising to pump up the sweetness and keep things moist. Add a bit of cinnamon to the rub if you want to mix in some variety.
Frequently Asked Questions
Q: Can I make these burnt ends ahead of time?
Absolutely. I’ll often cook the burnt ends up to the saucing step, chill them, and then glaze with sauce right before serving. They reheat well at 300°F for about 20 minutes in the oven or grill. If you’re making a big batch, you can freeze leftovers in a sealed container for up to one month. Thaw in the fridge before reheating.
Q: What’s the difference between pork butt, Boston butt, and pork shoulder?
Boston butt and pork butt are actually the same thing and come from the upper part of the shoulder. Pork “shoulder” or “picnic shoulder” is a slightly different, lower cut. Both work, but pork butt is usually a bit meatier and more forgiving for burnt ends. Ask your butcher if you aren’t sure what to buy; they’ll be happy to help you spot the right cut.
Q: Is it possible to make this recipe in an oven if I don’t have a smoker?
Yep. Just roast your cubes on a rack over a foil lined tray as detailed above. For extra smoky flavor, try sprinkling a teaspoon of smoked paprika in your rub, or add a splash of liquid smoke to your sauce. You can also try broiling them for a few minutes at the end to get those caramelized edges.
Q: Can I use leftover pork roast for this?
It won’t turn out quite the same, since you want the long, slow cooking to break down the meat and create that bark. But if you have leftover pork, you can cube it, coat it with sauce and a bit more rub, and bake until sticky for a shortcut version. This is a handy way to rescue leftover meat from a large roast or party tray.
Sharing and Serving Ideas
Pile your burnt ends high with a side of pickles and some soft sandwich buns for mini sliders. They also work great as a loaded nacho topping or stuffed inside a baked potato. If you want to serve them as a main dish, try coleslaw, cornbread, or a fresh salad alongside. These sides balance out the rich, sticky barbecue and keep your barbecue plate interesting. You can even chop the burnt ends and mix them into mac and cheese for next-level cool comfort food.
Whenever I make these, they don’t stick around long. Just one bite and everyone’s hooked. Give this recipe a go and see just how addictive homemade burnt ends can be. Got a twist or extra tip? I’d love to hear about your favorite seasoning blends or barbecue sides; share your fixes and photos if you try this one out. If you’re looking to impress guests or just treat yourself, pork butt burnt ends check every box for flavor, fun, and pure BBQ joy. Happy cooking!