Burnt Ends (BBQ)

• 2 pounds pork shoulder, cut into 1-inch cubes
• 1 cup BBQ sauce
• 1/4 cup beef broth
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• 2 tablespoons olive oil
• Optional: 1/4 cup apple cider vinegar

Steps

1. 1 Preheat oven to 300°F.
2. 2 In a large bowl, combine pork cubes with smoked paprika, garlic powder, onion powder, salt, black pepper, chili powder, and cayenne pepper.
3. 3 Heat olive oil in an oven-safe skillet over medium-high heat and sear the pork cubes until browned on all sides.
4. 4 Remove skillet from heat and add BBQ sauce, beef broth, and brown sugar. Stir to coat the pork evenly.
5. 5 Cover skillet with a lid or foil and transfer to the oven. Cook for 2 hours, stirring halfway through.
6. 6 If a thicker bark is desired, uncover and broil for 2-3 minutes, watching closely to avoid burning.
7. 7 Toss with additional BBQ sauce if needed and serve hot.

Nutrition

Tips

• For extra tangy burnt ends, toss with apple cider vinegar before serving.
• These can be made a day ahead and reheated before serving.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 300°F oven until warmed through.

Serving Suggestions

• Serve with coleslaw and cornbread.
• Perfect on a burger or over loaded nachos.

FAQ