Pork Shoulder Burnt Ends


    • 2.5-3.0 lbs Pork shoulder - cubed

    • BBQ Rub

    • 1 Cup BBQ Sauce


    • Set up the kamado grill up for an indirect cook. Add a few small chunks of apple wood for smoke. Bring the grill up to 225°F - 250°F.

    • Cube the pork shoulder and separate 2.5-3.0 lbs. Place in a bowl and toss the cubs in a heavy dose of BBQ rub

    • Place the cubes on a grill rack over a disposable drip pan, then put on the grill

    • Cook for 3 hours then remove from grill

    • Place the cubes in a clean plan. Add BBQ sauce and cover with foil. Cook for another 2 hours or until pull apart tender

    • Remove the cover and cook for another 20-30 minutes

    • Cool & serve