Pork Shoulder Burnt Ends
- By Tom Jackson
- May 2, 2017
Chef Tom delivers a twist on a barbecue classic with Pork Burnt Ends.
Pork Shoulder Burnt Ends Recipe
- Boston butt pork shoulder
- Smoke on Wheels Pork Marinade & Injection
- Plowboys BBQ Yardbird Rub
- Smoke on Wheels Bootleg Bourbon Infused BBQ Sauce
Preheat your grill to 250°F. Trim the fat cap from the pork shoulder. Cut the shoulder into two pieces. This will create more surface area on which you can apply more rub. It also decreases the overall cooking time. Inject with Smoke on Wheels Pork Marinade & Injection. Wipe the excess liquid off of the outside of the pork with a paper towel. Season with Plowboys BBQ Yardbird Rub. Place a few chunks of Cattleman’s Grill Kiln Dried Cherry Wood Chunks on the bed of charcoal. Smoke the shoulder until you like the color on the outside of the butt, and the internal temperature reaches about 170°F. This will take about three hours.
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When the internal temperature reaches 170°F, remove from the cooker and slice the shoulder into bite-sized cubes. Wrap the cubes tightly in foil, return to the cooker and increase the temperature to 350°F. Continue cooking until the pork is very tender, about 205°F internal temperature.
Remove the pork from the cooker. Toss in Smoke on Wheels Bootleg Bourbon Infused BBQ Sauce and return to the cooker, uncovered, to set the sauce. Cook 10 minutes more. Serve hot.