Jalapeño Garlic

Pork Shoulder Burnt Ends

Name: Pork Shoulder Burnt Ends
Prep time: 25 min
Cook time: 5 h
Total time: 5 h 25 min
Yield: 8 servings
Ingredients: 3 lb boneless pork shoulder, cut into 1½-inch cubes; 2 tablespoons Minnezona Jalapeño Garlic Seasoning; 1 tablespoon neutral oil; ¾ cup barbecue sauce; 3 tablespoons brown sugar; 3 tablespoons butter, cubed; 2 tablespoons apple cider vinegar; 2 tablespoons honey

Sticky, smoky pork shoulder cubes with caramelized edges and a Jalapeño Garlic barbecue glaze.

Prep 25 minutes · Cook 5 hours · Total 5 hours 25 minutes · 8 servings

Adjust servingsOriginal recipe

Ingredients

3 lb boneless pork shoulder, cut into 1½-inch cubes
2 tablespoons Minnezona Jalapeño Garlic Seasoning
1 tablespoon neutral oil
¾ cup barbecue sauce
3 tablespoons brown sugar
3 tablespoons butter, cubed
2 tablespoons apple cider vinegar
2 tablespoons honey

Directions

Heat smoker to 250°F. Toss pork cubes with oil and Jalapeño Garlic Seasoning.
Arrange cubes on a wire rack or directly on clean smoker grates with space between pieces. Smoke 2½–3 hours until bark develops.
Transfer pork to a foil pan. Add barbecue sauce, brown sugar, butter, vinegar and honey and toss gently.
Cover tightly with foil and smoke 60–90 minutes until pork is tender.
Uncover, stir, and smoke another 30–45 minutes until the sauce becomes sticky and edges caramelize.
Rest 10 minutes before serving.

Recipe Notes

Choose a well-marbled piece of pork shoulder.
Tenderness matters more than an exact finishing temperature.
Keep finished pork above 140°F for serving or refrigerate promptly.

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Scaled automatically to match your selected servings.

3 lb boneless pork shoulder, cut into 1½-inch cubes
2 tablespoons Minnezona Jalapeño Garlic Seasoning
1 tablespoon neutral oil
¾ cup barbecue sauce
3 tablespoons brown sugar
3 tablespoons butter, cubed
2 tablespoons apple cider vinegar
2 tablespoons honey

Minnezona · Pork Shoulder Burnt Ends · 8 servings

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