Directions
- 1Cut the pork shoulder into 1-inch wide steaks.
- 2Trim off as much or as little fat from the pork steaks as desired.
- 3Cube the pork steaks into small, bite-sized pieces.
- 4Season the pork cubes with a mix of Dad's All Purpose Rub and Dad's Sweet BBQ Rub.
- 5Ensure all pieces are fully seasoned on all sides.
- 6Place the seasoned pork cubes on a Weber SmokeFire wood pellet grill preheated to 275 degrees Fahrenheit.
- 7Smoke the pork cubes for 3 hours until they develop a good bark.
- 8Transfer the smoked pork cubes into a foil pan.
- 9Top the pork cubes with a couple of pats of butter, brown sugar, honey, and barbecue sauce.
- 10Mix everything thoroughly to ensure all pork pieces are coated.
- 11Wrap the foil pan tightly with aluminum foil.
- 12Place the covered foil pan back on the smoker and continue cooking until the pork is super tender, for about 1 hour.
- 13Mix the pork shoulder burnt ends halfway through the braising process.
- 14Serve the pork shoulder burnt ends.
Ingredients
- pork shoulder
- Dad's All Purpose Rub
- Dad's Sweet BBQ Rub
- pats butter
- brown sugar
- honey
- SideDish Uncle Ronny's Barbecue Sauce
Equipment
knifecutting boardWeber SmokeFire wood pellet grillfoil panaluminum foiltongs
Tips
- You can use either a bone-in or boneless pork shoulder.
- Trim off as much or as little fat as you'd like to control the leanness.
- Ensure all pork pieces are seasoned on all sides.
- Mix the pork shoulder burnt ends halfway through the braising step to ensure even coating.
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