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Author Topic: Pork Shoulder Burnt Ends  (Read 1021 times)

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Bar-B-Lew

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Pork Shoulder Burnt Ends
« on: July 04, 2019, 07:38:24 AM »
Several months ago, I bought some country style ribs (i.e. sliced pork shoulder) on sale at the grocery store.  I cut them into cubes, put a rub on them, and smoked them.  After pulling them off and cooling them, I vac sealed them for later use.  Well, now the time has come.  We were invited to a July 4th party, and I have decided to finish these as pork burnt ends to take as my dish.  After thawing, I placed one pack in some buffalo wing sauce and another pack in a mixture of BBQ sauces I had open in the fridge.  I let them sit in a container in the fridge for a day and put them in the MAK at 250° this morning.  I am going to check them at about the 2.5 hour mark to see how they are coming along.  I am hoping they are done and I can put them into the warming box on my side chamber in the MAK.

Here they are before they went in the smoker.  I think I got them coated pretty well with the sauce.





More pics to follow once I get them finished.
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Canadian John

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Re: Pork Shoulder Burnt Ends
« Reply #1 on: July 04, 2019, 08:27:06 AM »

 Looks as if you may have a winner there.
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pmillen

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Re: Pork Shoulder Burnt Ends
« Reply #2 on: July 04, 2019, 08:56:49 AM »
An inspiring post.  I'm following it.
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Paul

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yorkdude

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Re: Pork Shoulder Burnt Ends
« Reply #3 on: July 04, 2019, 09:29:36 AM »
Yeah, they will be a hit.
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cookingjnj

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Re: Pork Shoulder Burnt Ends
« Reply #4 on: July 04, 2019, 11:53:57 AM »
Can't wait to see the final product BBL.  Looking great.
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okie smokie

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Re: Pork Shoulder Burnt Ends
« Reply #5 on: July 04, 2019, 01:45:48 PM »
A good idea for "country style ribs" .  They should be like candy soon.  Save me some.   :bbq: :clap:
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Bentley

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Re: Pork Shoulder Burnt Ends
« Reply #6 on: July 04, 2019, 09:02:14 PM »
Ya think?

Quote from: Bar-B-Lew on July 04, 2019, 07:38:24 AM
I think I got them coated pretty well with the sauce.





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Bar-B-Lew

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Re: Pork Shoulder Burnt Ends
« Reply #7 on: July 04, 2019, 10:46:36 PM »
oops!  didnt get any finished pics but i can tell you i took them to two different parties and there are none left and they went before what the hosts cooked!
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Bentley

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Re: Pork Shoulder Burnt Ends
« Reply #8 on: July 04, 2019, 11:57:27 PM »
And there is your answer!
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MysticRhythms

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Re: Pork Shoulder Burnt Ends
« Reply #9 on: July 05, 2019, 11:54:02 AM »
Those look fantastic.
Perfect for a get together, bite size, easy to eat.
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Re: Pork Shoulder Burnt Ends
« Reply #10 on: July 07, 2019, 08:25:53 PM »
This got me inspired to cook up some Filipino style "pork on a Stick".Hack up a small shoulder, marinade overnight,  load up and go. Meat in cold on smoke mode for 1 hour, 225 for an hour, finished at 250. Basted 3 times during cook. Very tasty. Lots of good recipes out there, this one is from seriouseats. It called for one cup Coke, but I prefer 7up or Sprite.
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Bar-B-Lew

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Re: Pork Shoulder Burnt Ends
« Reply #11 on: July 07, 2019, 09:57:31 PM »
looks great...were they fall apart tender?
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Re: Pork Shoulder Burnt Ends
« Reply #12 on: July 07, 2019, 10:56:14 PM »
I would call it "just right". Not fall apart, but a very easy bite. The Orange & Lemon Juice act as tenderizers of some sort.
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Bentley

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Re: Pork Shoulder Burnt Ends
« Reply #13 on: July 07, 2019, 10:59:48 PM »
Ahh, Pork Ceviche!  The Ctric Acid will start to break down the protein in the meat!  Just like it "cooks" the seafood in Ceviche.  They look excellent!
« Last Edit: July 07, 2019, 11:02:06 PM by Bentley »
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Canadian John

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Re: Pork Shoulder Burnt Ends
« Reply #14 on: July 08, 2019, 08:55:52 AM »

 Lew, I wish you wouldn't do that. It makes me want to reach out and grab some. Very nice.
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