Pork Burnt Ends, Thanks to lennyluminum

Discussion in 'Pork' started by disco, Sep 13, 2016.

  1. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I saw this post from lennyluminum:

    http://www.smokingmeatforums.com/t/250637/pork-burnt-ends-and-spare-ribs

    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.




    The Verdict

    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.

    Disco
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great disco! We like pork burnt ends!
     
  3. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Har. So why didn't you tell me?
     
  4. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Wow! Those look great! On my list!
     
  5. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks. Definitely try them. My guests and I just couldn't stop eating them. They aren't as good as brisket burnt ends but they are pretty darn close.
     
  6. b-one

    b-one Smoking Guru OTBS Member

    One that I like as well only made them once,had them from Jack Stack BBQ mail order then I decided I needed to get into smoking. Yours look tasty!
     
    Last edited: Sep 13, 2016
  7. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks B1 but I am getting a complex. Smokers I respect keeping secrets about great pork from me. Tsk.

    Disco
     
  8. Wow. Looks like my saturday is planned, definitely trying these! Thanks for sharing!
     
  9. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Sounds great! Remember to post some pictures of your version. It's how we all learn, by getting ideas from others!

    Way cool that you live in Labrador. It is on the list for our choices for next years vacation. We have done all the maritime provinces except Newfoundland, Labrador.

    Disco
     
    Last edited: Sep 13, 2016
  10. Very cool! Our weather isn't the best, but the people, hospitality, and food always is! Cheers!

    David
     
  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Nice smoke Disco!

    Personally I like pork burnt ends better than beef.

    Yours look delicious!
     
  12. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Al. I prefer beef but these came very close!
     
  13. bena

    bena Meat Mopper

    Those look delish!  ... add that to my list as well!  Great thread as usual!
     
  14. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Ben!
     
  15. smokesontuesday

    smokesontuesday Smoking Fanatic

    They don't have as much fat but I wonder if I could do this with the 6 or 8 pork sirloin roasts I've accumulated the last six months or so.
     
  16. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I would think it would work but share your concern on the less fat.
     
  17. I am definitely going to have to try that! Those look awesome!
     
  18. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks. They were tasty!
     
  19. weev

    weev Meat Mopper

    Wow those look awesome
    I do have a question and I'm sorry if you already said it and I missed it but once you cut them up and put it back in the smoker how long or what temp do you cook them to
     
  20. smokesontuesday

    smokesontuesday Smoking Fanatic

    Yeah. Think I will just use them for Canadian bacon and leave burnt ends to pork butts.
     

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