09/01/2026
Recipe: PORK SHOULDER BURNT ENDS
One of our customers made these and called them Swine Sticks—and we think the name fits!
They’re an easy, affordable way to turn a pork shoulder into something seriously delicious. Great for feeding a crowd, or make a big batch and have meals ready for later.
What you’ll need:
• 1 pork shoulder/butt
• K&K BBQ Rub or your favorite pork rub
• Your favorite BBQ sauce
• Brown sugar
• Honey
• Butter
How to make them:
1. Seam Out the Shoulder
Remove the bone and separate the pork shoulder into its individual muscles, following the natural seams of the meat. Trim away any large pieces of hard fat.
2. Cut & Season
Cut the muscles into strips, then coat generously with K&K BBQ Rub or your favorite pork rub. Make sure all sides are well seasoned.
3. Cook Low & Slow
Smoker: Cook at 250–275°F until the pork develops a good bark and reaches about 165–175°F internally.
Gas or Charcoal Grill: Set up for indirect cooking and maintain approximately 250–275°F. For charcoal, place the coals to one side and the pork on the opposite side. On a gas grill, turn on only the burners needed to maintain your temperature and keep the pork away from direct heat. Add wood chips or chunks if you want extra smoke flavor.
4. Sauce It Up
Cut the cooked pork strips into bite-sized pieces and place them in a foil pan. Add BBQ sauce, a little brown sugar, honey, and a few pats of butter. Toss everything together and cover the pan tightly with foil.
5. Finish Until Tender
Return the pan to the smoker or grill and cook at 275°F for another 1½–2 hours, or until the pork is tender and coated in a sticky, caramelized sauce.
Uncover for the last 10–15 minutes to let the sauce tighten up.
6. Serve & Enjoy
Let them rest for a few minutes, then dig in!
Affordable. Easy. Crowd-friendly. And one pork shoulder can go a long way.
Stop by K&K Portage Market and pick up a pork shoulder for your next BBQ!
