We call these Smoked Pork Shoulder Burnt Ends 'BBQ Popcorn'. You won't be able to stop eating them!
You want to get 6 - 8 Pounds of Pork Shoulder. It might sound like a lot, but you will cube this into 1" x 1" chunks. Pork Shoulder has a bunch of fat you will need to cut out and trim, so you are left with about 30% less meat than what you have.
Cut the pork shoulder into 1" x 1" cubes.
In a large bowl, combine all the pork shoulder.
Use your favorite pork rub. The Flaming Rooster Pork Shoulder Rub works great with this recipe.
Drizzle with olive oil and then apply the rub. After you apply the rub, toss in the bowl. Then repeat until you have a good layer of rub on all the pieces.
Using a backing rack (or any rack that you can carry to the grill), layer on the cubed pork shoulder evenly.
Don't worry if some have to be double stacked.
You want to get your ceramic cooker or smoker to 275 degrees. We recommend Hickory wood with this recipe, or any fruit wood will do.
If you are using a ceramic cooker, fill a pan with Apple Juice about 1/2" to an inch deep and put it under the grill grate (on top of your place setter). This will steam throughout the smoke keeping the meat moist and adding flavor.
If you are using a traditional smoker, we recommend spritzing them with apple juice every hour.
You want to smoke the pork shoulder at 275 degrees grill temperature until the internal temperature of the pork shoulder reaches 190 degrees.
This should take 4 - 6 hours. Check it periodically with a temperature probe after 4 hours.
Once the pork gets to an internal temperature of 190 degrees, remove from the grill and put in a large tin foil pan.
Apply another dusting of your Pork Rub.
Generously add your favorite BBQ Sauce. You can' have too much, as the cubes are going to sit in there and you will continue to toss them.
Drizzle Honey over the pork shoulder.
Get the smoker temperature down to 225 degrees.
Put the foil pan back on the smoker for 10 - 15 minutes uncovered. This will allow the BBQ sauce and Honey to loosen up.
Now toss the burnt ends in the sauce.
Cover with foil and cook for 45 minutes.
After 45 minutes, toss the burnt ends well and put back on the grill for 30 minutes.
This last round uncovered will help crisp them up and caramelize the mixture.
Remove from the grill and let rest for 15 minutes before serving.