Anyone ever do pork shoulder burnt ends?

[Seth Boardman]

So I posted something like this on another forum and everyone pretty much called me an idiot for using a pork shoulder instead of pork belly. Yes I know pork belly is probably better but I don't wanna spend the money on one and I have about six shoulders in my freezer and thought it would be a different way of using one. I've seen a few videos out there but not many on using pork shoulders instead of bellies. For those of you that have do you have any tips or tricks? I'm assuming you could pretty much do it like you would pork belly burnt ends. However, I have done neither so let me know what you got! Thanks!! Also I'm doing this for the Super Bowl for my wife and I so I need those tips fast!!

 

[Brett-EDH]

I’d break down the shoulder into 2 inch thick strips, dry rub them all over, smoke the strips, then cube the strips to 165°, place them in an aluminum tray with a small amount of sauce and moisture, cover and cook to 198-200°. Then remove the cover and firm up the bark on your cubes.

It should work. Basically you’ll have cubed smoked pork with a lot of seasoning and sauced “ends.”