If you have ever had brisket burnt ends, you know what a treat they are. Tender pieces of beef with a caramelized surface and strong rub and sauce tastes.
While I was perusing Smoking Meat Forums, I saw a post where someone made burnt ends out of a pork roast. I had to do it!
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. If you don’t want to inject you can skip this step but it does add more flavour.
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 make lots of this rub and use it on many things. I rubbed the roast down and put it in the fridge, uncovered, overnight.
The next morning, I preheated the Louisiana Grills pellet smoker to 230 F. I put the roast on at 7:30 am (sorry, no metric conversion). You can make these in a 230 F oven but they won’t have the smoke flavour.
I sprayed it down 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.
I tossed it with more of the rub and poured the barbecue sauce mixture over the cubes.
I put the cubes, uncovered, back in the smoker for 2 hours. I tossed them in the liquid in the pan and put them in a serving bowl.
These are little cubes of heaven. Sweet, spicy, savoury with a great chew while still being tender. The caramelized surface is so delicious I suspect it may be illegal in some countries.
You must try this.
The Old Fat Guy
- 1.5 kg (3 pound) pork butt roast
- 125 ml (1/2 cup) apple juice
- 175 ml (3/4 cup) barbecue sauce
- Injecting Liquid:
- 50 ml (1/4 cup) apple juice
- 25 ml (2 tablespoons) maple syrup
- 1 ml (1/4 teaspoon) Sriracha
- 25 ml (2 tablespoons) cracked black pepper
- 25 ml (2 tablespoons) brown sugar
- 15 ml (1 tablespoon) kosher salt
- 7 ml (1 1/2 teaspoon) onion powder
- 7 ml (1 1/2 teaspoon) garlic powder
- The night before you cook the pork, mix together the injecting liquid ingredients.
- Using an injector, inject the marinade every inch or so into the pork butt.
- Mix the rub ingredients together.
- Use 2/3 of the rub to rub a good coating over the pork butt.
- Put the butt in the fridge overnight, uncovered.
- Put the butt on a rack over a roasting pan.
- Put the butt in a smoker or oven at 230 F, cook to an internal temperature of 150 F, about 4 hours. Spray it every hour or so with apple juice while cooking.
- Put the roast in the roasting pan and pour in 50 ml (1/4 cup) apple juice). Cover the roast with foil and put it back in the oven or smoker.
- Cook to an internal temperature of 190 F, four to five hours after foiling.
- Take the roast from the pan.
- Defat the juices in the pan and add them to 175 ml (3/4 cup) barbecue sauce and set aside.
- Cut the pork into one inch cubes and put them in a roasting pan.
- Toss the cubes with 15 ml (1 tablespoon) of the rub.
- Pour the barbecue sauce mixture over the cubes.
- Put the pork in the oven or smoker, uncovered, for 2 hours.
- Toss the cubes in the liquid in the pan and serve.