Directions
- Preheat your Pit Boss pellet grill or smoker to 275 °F
- Start by cutting your pork butt into 1 1/2 - 2 inch cubes.
- In a large mixing bowl, toss the cubed pork with mustard or binder of your choice. Ensure all of the pieces are coated.
- Generously season the pork on all sides with Pit Boss Competition Rub.
- Placed the pork cubes on your smoker and smoke for about an hour or until a nice bark has formed.
- Remove from the grill and increase the temperature to 325 °F
- Place the pork into a large aluminum pan and add the chicken broth, diced butter, and raw sugar. Tightly wrap the tray with two pieces of aluminum foil.
- Place the aluminum pan back onto the grill and allow an additional 1 1/2 to 2 hours.
- Remove the pork from the grill once it is fork tender and allow to cool for an hour.
- Preheat the deep fryer to 350 °F.
- Toss the burnt ends in your prepared tempura batter and fry until golden and crispy. Remove from the fryer and drain the additional oil.
- Drizzle with the buffalo cream cheese and top with chopped green onions. Enjoy!
