Smoky, caramelized pork burnt ends with a sweet-heat glaze. Tender inside, sticky outside, absolute showstopper. Adapted for the Ninja Flex Flame Pellet Smoker (inspired by AB's depth, Sam's glaze, Weissman's precision, and pro tips from the pit community). Cook mode: pellet smoker → grill/sear finish.
Cuisine: American · Dish Type: Main Dish · Prep: 30 min · Cook: 330 min · Servings: 7 · Rating: ⭐⭐⭐⭐⭐
Ingredients
Main:
- 4–5 lb boneless pork butt, trimmed and cut into 1½" cubes
- 2 Tbsp olive oil
Dry rub (AB x Weissman fusion):
- ¼ cup brown sugar
- 1 Tbsp kosher salt
- 1 Tbsp coarse black pepper
- 1 Tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- ½ tsp cayenne (optional)
- ½ tsp mustard powder
Braise & glaze (AB + Sam + Sean Foley fusion):
- 1 stick (8 Tbsp) unsalted butter
- 2 Tbsp dark brown sugar
- 1 Tbsp honey
- 2 Tbsp apple cider vinegar
- ½ cup BBQ sauce (Kinder's preferred, or your favorite brand)
- 1 Tbsp soy sauce
- 2 Tbsp bourbon or apple juice
- 2 cloves garlic, finely minced
Ninja Flex Flame setup:
- Mode: pellet smoker
- Temperature: 225°F
- Pellets: fruitwood blend (apple/cherry for sweet smoke; hickory for stronger flavor)
- Refill interval: every 40–45 minutes
- Rack position: center
- Drip tray: lined with foil
- Optional: add a small foil water pan beneath rack to maintain humidity during long cooks
Instructions
1. Prep the pork butt
- Cube pork into 1½" chunks, trimming off thick outer fat.
- Toss in olive oil, then coat evenly with dry rub.
- Let rest 20–30 minutes at room temperature while smoker preheats.
- Pro tip: for even bark, toss, rest 5 minutes, toss again, and rest another 10 before loading onto racks.
2. Smoke (Phase 1 — develop bark)
- Preheat Flex Flame to 225°F on Smoker Mode.
- Arrange cubes on rack so none are touching.
- Smoke uncovered for 3 hours, spritzing every 30–45 minutes with apple cider vinegar or apple juice for shine and moisture.
- Refill pellets as needed. Lightly mist with apple cider vinegar every 30 min for glossy bark formation.
3. Braise & glaze (Phase 2 — tenderize)
- After 3 hours, transfer cubes to a foil pan.
- Add all braise ingredients (butter, brown sugar, honey, vinegar, BBQ sauce, soy sauce, garlic, bourbon/apple juice).
- Toss thoroughly, then cover tightly with foil.
- Return to smoker for 1½–2 hours until internal temp hits 200–205°F.
- Stir every 15–20 minutes during final hour for even caramelization and glaze absorption.
4. Caramelize & finish (Phase 3 — set the sauce)
- Switch Flex Flame to Grill or Sear Mode at 450°F.
- Uncover pan, stir in any remaining glaze, and let cook uncovered for 15 minutes until sauce thickens and clings to pork.
- Finish with an extra drizzle of honey or butter while still hot for that restaurant sheen.
5. Rest & serve
- Rest 10 minutes to allow sugars and fats to set.
- Serve hot, optionally topped with a light sprinkle of sea salt or chopped parsley.
Tips
Storage/reheat: fridge airtight up to 4 days; freezer up to 2 months (best texture if vacuum-sealed); reheat 375°F for 10–12 min (oven or air fryer), brushing with a bit of BBQ sauce halfway.
Flex Flame pro tips: keep pellet hopper ¾ full (especially on windy days); crack lid for 10 seconds when refilling to avoid smoke backdraft; add a small water pan under rack for long cooks to preserve tenderness; rotate pans halfway through braise phase for even heat exposure.
Macros per serving: 520 cal · 28g protein · 24g carbs · 32g fat