By now, you've probably heard of brisket and pork belly burnt ends. However, if you've never tried pork butt burnt ends, then this is a recipe you'll want to make right away! Like any classic burnt end recipe, this one is smoky, sweet, salty, fatty, and absolutely delicious—a must-try this summer!
INGREDIENTS
- 1 Pork Butt (we used about half)
- Yellow Mustard
- BBQ Rub
- 1 Stick of Butter
BBQ Sauce
- 1 Cup Ketchup
- 1 Tbs Worcestershire Sauce
- 3 Cloves Minced Garlic
- ¼ Cup Brown Sugar
- 1 Tbs BBQ Rub
- ¾ Cup Coke
PREPARATION
To prepare this recipe, start by cutting your pork butt into 1.5-inch-thick sections, and then cut each section into 1.5-inch cubes. These will offer the perfect two-bite pieces. Once you have your pork butt pieces cut into cubes, apply a little bit of mustard as a binder so that the seasoning you choose adheres more easily to the pieces.
For your BBQ rub, use a sweet rub similar to what is typically used for ribs or traditional pulled pork. The sweetness of the rub will help bring out the natural sweetness in the pork and enhance the flavor of the finished product.
With the pork pieces seasoned, prepare your grill for cooking. For this recipe, we are using our new Drip 'N Divide cooking system, but you can also use any of our Slow 'N Sear inserts or even our FireBaskets. Set up the Drip 'N Divide for cooking at a temperature between 250°F and 275°F.
Once the grill reaches temperature, place the pork butt pieces on the grill, add some hardwood for smoky flavor, and cook for 2 hours. After two hours of cooking, the pork butt pieces will have absorbed a lot of smoky flavor, making it the perfect time to mix together your sauce for braising the pork butt burnt ends.
To make the sauce, combine all your ingredients in a small cast iron skillet or saucepan, mixing them until well combined. Once combined, let the sauce simmer for 1-2 minutes. During this time, place the pork butt pieces into a foil pan and add 1 stick of butter and your freshly made BBQ sauce. Stir the butter and sauce together, cover with foil, and then close the lid to continue cooking for an additional 2 hours or until tender.
Once tender, mix the pork butt pieces and then return them to the grill for about 15 minutes to allow the sauce to set up. Once the sauce is set, remove them from the grill, sprinkle with sliced green onions, and serve.