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Pork Burnt Ends, Thanks to lennyluminum

post #1 of 34
Thread Starter 

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

post #2 of 34
Looks great disco! We like pork burnt ends!
post #3 of 34
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Looks great disco! We like pork burnt ends!

Har. So why didn't you tell me?

post #4 of 34
Wow! Those look great! On my list!
post #5 of 34
Thread Starter 
Quote:
Originally Posted by worktogthr View Post

Wow! Those look great! On my list!

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.

post #6 of 34
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!
post #7 of 34
Thread Starter 
Quote:
Originally Posted by b-one View Post

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!

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

 

Disco

post #8 of 34
Wow. Looks like my saturday is planned, definitely trying these! Thanks for sharing!
post #9 of 34
Thread Starter 
Quote:
Originally Posted by Labradave View Post

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

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

post #10 of 34
Quote:
Originally Posted by Disco View Post

Sounds great! Remember to post some pictures of you 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

Very cool! Our weather isn't the best, but the people, hospitality, and food always is! Cheers!

David
post #11 of 34

Nice smoke Disco!

 

Personally I like pork burnt ends better than beef.

 

Yours look delicious!

post #12 of 34
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post
 

Nice smoke Disco!

 

Personally I like pork burnt ends better than beef.

 

Yours look delicious!

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

post #13 of 34

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

post #14 of 34
Thread Starter 
Quote:
Originally Posted by BenA View Post
 

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

Thanks, Ben!

post #15 of 34

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.

post #16 of 34
Thread Starter 

I would think it would work but share your concern on the less fat.

post #17 of 34
I am definitely going to have to try that! Those look awesome!
post #18 of 34
Thread Starter 
Quote:
Originally Posted by BBQBrett View Post

I am definitely going to have to try that! Those look awesome!

Thanks. They were tasty!

post #19 of 34
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
post #20 of 34
Quote:
Originally Posted by Disco View Post

I would think it would work but share your concern on the less fat.
Yeah. Think I will just use them for Canadian bacon and leave burnt ends to pork butts.
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