I saw this post from lennyluminum:
I had to try pork burnt ends. This is my effort.
I got 1.5 kilogram (3 pound) boneless pork shoulder.
I mixed 50 ml (1/4 cup) apple juice, 25 ml (1 oz) maple syrup, 1 ml (1/4 teaspoon) Sriracha. I injected that into the pork roast every inch or so the night before.
I made a rub with 4 parts brown sugar, 4 parts coarse ground pepper, 2 parts kosher salt, 1 part onion powder and one part garlic powder. I rubbed the roast down and put it in the fridge, uncovered, overnight.
The next morning, I preheated the pellet smoker to 230 F. I put the roast on at 7:30 am (sorry, no metric conversion).
I sprayed it with apple juice every hour or so.
After about 4 hours, the internal temperature was 150 F and I brought the roast in. I put 1/4 cup of apple juice in the roasting pan, dropped the roast into the pan and covered all with foil.
I it took until 2:30 for the internal temperature to get to 190 F which was my goal. We weren't eating until 6 pm so I just left the foil on the pork until 3:45.
Then, I defatted the liquid from the roasting pan and added it to 1 cup of a sweet barbecue sauce.
I cut the roast into 1 inch cubes and tossed the cubes with more of the rub and put them in the roasting pan.
I poured the sauce mixture over the pork and put it back in the smoker at 230 F at 4 pm.
I let it smoke for 2 hours.
I brought them in and tossed them around in the liquid in the roasting pan and put them in a serving dish.
Absolutely incredible. I will make these again and again. The pork had a great texture with some chew but incredibly tender. The spices and sauces were cooked into the pork beautifully. There was lots of rich spicy bark. Dang, I wish there was some left.
The only thing I would do differently would be to use a more savoury and less sweet barbecue sauce next time.