Step 1

Cut the pork shoulder into 1 inch by 1 inch cubes. This process can take a while. I found this to be easiest by trimming the meat away from the bone first, then into large strips.

Step 2

Place the cubes into a large disposable aluminum pan, and then sprinkle with half of the bbq rub.

Step 3

Remove the cubes of pork (now coated in rub) and place them on a grill rack. I had to really cram them onto the rack, and there was not any space between each piece. Save the aluminum pan for later.

Step 4

Setup your smoker to smoke at 275 degrees using indirect heat. I used oak pellets for this smoke, but these would be great with a cherry wood too.

Step 5

Place the grill rack in your smoker. Spritz the pork shoulder burnt ends with apple juice every hour.

Step 6

Let the pork cook until the internal temp hits 190 degrees. Use a Thermapen to spot check the cubes and make sure most of them are up to temp before pulling from the grill.

Step 7

Dump the pork shoulder burnt ends into the aluminum pan you used earlier. Dust with the rest of your rub, and then drizzle with the bbq sauce and honey.

Step 8

Place the pan in your smoker uncovered for 15 minutes, then toss the burnt ends in the sauce. Cover the pan tightly with foil and let them cook for an additional 45 minutes.

Step 9

Remove the cover from the pan, and toss the burnt ends again. Continue to let them cook until the sauce has reduced and the pork shoulder burnt ends start to get a caramelized bark.

Step 10

Pull from the smoker, and enjoy.