Pork Burnt Ends

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.

The Verdict

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

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Pork Burnt Ends

Yield: 6 servings

Ingredients

• 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
• Rub:
• 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

Instructions

1. The night before you cook the pork, mix together the injecting liquid ingredients.
2. Using an injector, inject the marinade every inch or so into the pork butt.
3. Mix the rub ingredients together.
4. Use 2/3 of the rub to rub a good coating over the pork butt.
5. Put the butt in the fridge overnight, uncovered.
6. Put the butt on a rack over a roasting pan.
7. 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.
8. 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.
9. Cook to an internal temperature of 190 F, four to five hours after foiling.
10. Take the roast from the pan.
11. Defat the juices in the pan and add them to 175 ml (3/4 cup) barbecue sauce and set aside.
12. Cut the pork into one inch cubes and put them in a roasting pan.
13. Toss the cubes with 15 ml (1 tablespoon) of the rub.
14. Pour the barbecue sauce mixture over the cubes.
15. Put the pork in the oven or smoker, uncovered, for 2 hours.
16. Toss the cubes in the liquid in the pan and serve.

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