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Pork shoulder bites are a great alternative to classic burnt ends. They are more meaty, just as flavorful with no chewy fatty ends. Seasoned with a great BBQ rub and brushed with your favorite BBQ sauce, these little nuggets are a perfect treat that just melt in your mouth!
Table of Contents
Step 1: Prep the pork shoulder bites
Cut up the pork shoulder into 1 inch by 1 inch cubes. Season with your choice of BBQ rub, I used Dad’s All Purpose Rub which is my go to pork BBQ rub.
Dad’s Seasonings
Must have grillin seasonings!
Step 2: Smoke the pork shoulder bites
Make sure the pork shoulder cubes are coated on all sides and put them directly on the grill grates at 275 degrees, indirect heat.
Step 3: Sauce up the pork shoulder nuggets
After 3 hours on the grill, put the pork bites in a foil pan, add cubed butter, brown sugar and cover with your choice of BBQ sauce. I used Sweet Baby Rays which is my go to when I do not make my own sauce. Place the pan on the grill and cook an additional 45 minutes or so. Be sure to rest them 15-20 minutes because they will be HOT!
And they turned out delicious! Sweet, smokey, super tender, like little nuggets of porky meaty goodness. These pork shoulder bites are a crowd favorite around my house. Give them a try and let me know what you think. Enjoy!
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Pork Shoulder Bites
Ingredients
- 6 lbs Pork shoulder
- 1/4 cup BBQ rub
- 1/2 stick Unsalted butter
- 1/4 cup Brown sugar
- 1 cup BBQ sauce
Instructions
- Cut up the pork shoulder into 1 inch by 1 inch cubes
- Season with your choice of BBQ rub.
- Place the bites directly on the grill grates at 275degrees, indirect heat.
- After 3 hours on the grill, put the pork bites in a foil pan.
- Add cubed butter, brown sugar and cover with your choice of BBQ sauce.
- Cover the pan with foil and place back on the grill for an additional 45 minutes until the bites are caramelized.
We did these for the Super Bowl. Super flavorful and delicious! Thanks for the recipe!
Makes me wonder why this version is not dominant to pork belly, absolutely fantastic
This was a great recipe! I’ve always down burnt ends with brisket or chuck roast. Now I have another option and it uses pork. Thank you