Claibe's Sweet-n-Smokey Pork Butt Burnt Ends

Ingredients:

 1 whole pork butt (approximately 8 pounds)

 4 tablespoons mustard (as binder)

 1/2 cup Claibe’s Sweet-n-Smokey Rub

 1/4 cup honey

 1/4 cup bourbon (optional)

 1 cup 1934 BBQ Sauce (Heat) available in our online shop www.claibes.com

½ stick of unsalted butter

Preparation:

• Pat the pork butt dry with paper towels.

  
  

• Apply a thin layer of mustard all over the pork butt to act as a binder. This helps the rub adhere better and adds a tangy depth to the bark.

  
  

• Generously apply Claibe’s Sweet-n-Smokey Chicken & Pork Rub all over the pork butt, ensuring it is evenly coated on all sides. Let the pork rest until it begins to sweat.

  
  

• Preheat your smoker to 250 degrees Fahrenheit.

The Cook:

• Place the pork butt in the smoker, fat side up, allowing the fat to render slowly and baste the meat during the cooking process.

  
  

• Smoke until the internal temperature reaches 160 degrees Fahrenheit, which should take about 4 to 6 hours depending on the size of your pork butt. Use a meat thermometer to check the temperature accurately.

  
  

• Remove the pork butt from the smoker and let it rest for about 20 minutes. Once slightly cooled, cube the meat into 1inch chunks.

  
  

• In a large mixing bowl, toss the pork cubes with bourbon (if using) honey and butter util well coated.

  
  

• Using Claibe’s Sweet-n-Smokey Rub liberally re-dust the pork chunks to enhance the flavor. For a little more kick, you can also dust with Claibe’s Texas Voodoo.

  
  

• Return the seasoned pork chunks directly on the smoker grill grates and continue cooking at 250 degrees Fahrenheit for another 1 to 1.5 hours, or until the outside forms a dark, caramelized bark.

Final Glaze:

• Remove the pork bites from the smoker and place in an aluminum pan.  Drizzle with the 1934 BBQ Sauce and butter cut into ¼ inch thick pats. Mix well in the aluminum until all the pork bites are well coated and return to the smoker for approximately 30 minutes for a final glaze.

  
  

• Remove from the smoker once the pork is tender and the sauce has caramelized.

This recipe, featuring Claibe’s Sweet-n-Smokey Chicken & Pork Rub and 1934 BBQ Sauce  (Heat), offers a sweet and smoky taste with an extra kick, perfect for anyone looking to bring a new twist to their BBQ repertoire.