Pork Shoulder Burnt Ends
If cooking a whole pork shoulder is intimidating for you, try this pork shoulder burnt ends recipe. I recently saw a video on Instagram where a creator Alonzo (Gulf Coast Smoke) and I never really thought of using pork shoulder to make burnt ends. Typically pork shoulder is a relatively inexpensive cut of meat. Mariano’s usually has it on sale every three weeks for $1.99 a pound. Try to get a boneless pork shoulder, as it is much easier to cut into steaks and then into cubes without the bone.
Why You’ll Love These Burnt Ends
The most time consuming part of this recipe is actually cutting the pork shoulder into cubes. After that, it’s basically set it and forget it. I love using my Pit Barrel Cooker because it gives me that delicious smoky flavor without having to babysit the grill all day. The vertical design allows the heat and smoke to circulate around the meat, helping it cook evenly while developing that smoky exterior you wantn with BBQ.
If you don’t have a Pit Barrel Cooker, don’t worry! You can make these pork burnt ends on another smoker or even a charcoal grill set up for indirect cooking. The important thing is getting that initial smoky flavor on the pork before finishing it in the BBQ sauce.
Ingredients for Pork Shoulder Burnt Ends
Boneless Pork Shoulder. This cut is preferred for burnt ends because of the ratio of meat to fat. Feel free to trim as much or as little fat as you like.
BBQ Seasoning. This is a personal preference. There are so many BBQ seasonings on the market, but one I keep coming back to is Grillin With Dad’s All Purpose BBQ Rub. He sells it online and you can find it in most Mariano’s grocery stores in Chicagoland.
Pepperoncini and Pepperoncini Juice. I love adding a bit of acidity to this dish that gives it a little bit of a tang without making the pork spicy.
BBQ Sauce. Again, personal preference here, but I love Stubb’s Original BBQ sauce. You can find that BBQ sauce in most grocery stores nationwide.
How to Make Pork Shoulder Burnt Ends
Step 1: Cut the Pork Shoulder. Cut the pork shoulder into one inch steaks, then cut those teaks into large squares.
Step 2: Season the Pork.
Toss the pork with the BBQ seasoning, pepperoncini and pepperoncini juice.
Step 3: Smoke the Pork
Place the pork directly on the grate of the smoker, Pit Barrel Cooker, or charcoal grill. Cook for about 90 minutes, flipping every 30 minutes, until the internal temperature is around 180.
Step 4: Add the BBQ Sauce
Pour the BBQ sauce into a foil pan and toss the smoked pork pieces in the sauce. Cover the foil pan with foil and return to the smoker for another 30 minutes, or until the pork reaches an internal temperature of 205 degrees and is tender.
What Temperature are Pork Burnt Ends Done?
For tender meat, you’re looking for a final internal temperature of around 200-204 F. While the pork is safe to eat well before it reaches this temp, pork shoulder contains a lot of connective tissue that needs time to heat and break down. Cooking it to around 205 is what gives you that tender, almost fall-part texture that makes burnt ends so good.
For this recipe, I smoke the pork pieces directly on the grate until they reach an internal temperature of about 180. This gives the pork plenty of time to pick up smoky flavor and develop a nice exterior. Keep in mind that temperature is a guide, not the only way to tell when your pork is ready. When you insert an instant read thermometer into one of the large pieces, it should slide in with very little resistance. If the pork is at 205 but still feels tough, give it a little more time.
Why I use a Chimney to start my coals
I use a charcoal chimney to start my coals because it’s a quick, easy method that doesn’t require lighter fluid. The chimney gets the charcoal burning evenly and gives me a nice bed of hot coals before I add them to my Pit Barrel. I also love that there’s no lighter fluid smell, or flavor anywhere near my food. Once the coals are glowing and starting to ash over, they’re ready to go.
New Here?
If you are new here, welcome to My Bizzy Kitchen! I started this blog nearly 18 years ago to document my recipes and daily life, never imagining it would one day become my full-time career. After losing my husband nearly 12 years ago, I navigated the hardest chapter of my life while still finding joy in cooking and sharing my journey.
In December 2020, I took a leap of faith and left my 30-year career as a legal secretary to pursue My Bizzy Kitchen full-time, a decision that changed my life.
Two years later, in October 2022, I was able to hire my daughter, Hannah, full-time, which brings me so much joy. Now, My Bizzy Kitchen is more than just recipes. It’s about embracing life, finding balance, and making healthy living sustainable and fun.
Follow along for delicious recipes (mostly Weight Watchers friendly!), realistic weight loss tips, and my daily adventures on Instagram, YouTube, TikTok, and Facebook (@mybizzykitchen). Let’s get bizzy in the kitchen together!
Looking for more Weight Watchers inspiration? Check out my side dish category!
