Pork Shoulder Burnt Ends Oven Recipe

Want some burnt ends, all caramelized and smoky, but you don’t have a smoker? Do not be worried. This easy and tasty pork shoulder burnt ends oven recipe is here to satisfy your cravings.

This dish, which can be made without leaving your kitchen, uses a good pork shoulder, barbecue sauce, and brown sugar to produce juicy, tender meat with a delicious caramelized crust.

Pork Shoulder Burnt Ends Oven Recipe

Take these simple actions: Cut the hog’s shoulder into cubes. Apply enough BBQ rub seasoning and set aside. To get a golden brown finish, sear the cubes.

To achieve tender perfection, bake for two to three hours with brown sugar and barbecue sauce. Turn the sauce over and let it caramelize for a gooey, delicious finish.

Enjoy the beauty of burnt ends prepared in your oven by serving them hot with your favorite sides.

As your oven is heating up, add some soaked smoke chips for an additional realistic touch.

This elevates your burnt ends to a new level by adding a smoky flavor to the pork.

This pork shoulder burnt ends oven recipe is going to become a new favorite, whether it’s smoked or not. Now set your oven to warm and be ready for a delicious journey!

What Are Burnt Ends?

Brisket was the first manifestation of burnt ends. When slicing up their smoked brisket, pitmasters would set away the brisket’s dried-out, fatty, excessively crispy bits.

They gradually began to realize that, in addition to being liked, people might even like them enough for them to have their own thing.

To maximize the charred edges and smokey flavor, pitmasters all over the world are now taking the tough, fatty point of the brisket and cubing it up halfway through the cooking process.

The procedure is the same, but here we’re using a fatty cut of pork—a pork shoulder or picnic roast would work well.

Although I haven’t tried it, pork belly or side would also make fantastic substitutions for the pork burnt ends in this recipe.

Bacon Pork Shoulder Burnt Ends Oven Recipe

Want to indulge in the deliciously caramelized and smokey taste of burnt ends but don’t have a smoker? Not a difficulty!

With a straightforward approach, this recipe produces the same wonderful results in your oven.

  • Course: Main Course
  • Cuisine: American Barbecue
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Resting Time: 10 minutes
  • Total Time: 3 hours, 40 minutes
  • Servings: 4-6
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Ingredients:

  • 2 pounds of boneless pork shoulder, cut into 1-inch cubes
  • ½ pound of bacon, diced
  • ½ cup of brown sugar
  • ¼ cup of apple cider vinegar
  • ¼ cup of Worcestershire sauce
  • 2 tablespoons of Dijon mustard
  • 1 tablespoon of smoked paprika
  • 1 tablespoon of garlic powder
  • 1 teaspoon of onion powder
  • ½ teaspoon of cayenne pepper (optional)
  • ¼ teaspoon of black pepper
  • ¼ cup of BBQ sauce (your favorite)

Laid-Instructions:

  • First, you are to preheat the oven to 300°F, or 150°C.
  • Then, the pork shoulder cubes should be combined with brown sugar, apple cider vinegar, Dijon mustard, Worcestershire sauce, smoked paprika, onion and garlic powders, black pepper, and cayenne (if needed) in a big bowl. For an even coat, toss.
  • After that, diced bacon should be cooked until crispy over medium heat in a separate pan. You are to get rid of any surplus fat.
  • That being done, toss to mix. Add the cooked bacon to the pork shoulder mixture.
  • Make sure that they evenly distribute the blend into a large baking dish.
  • Proceed to bake the dish for two hours with the aluminum foil securely covering it.
  • That being done, you are to take off the foil after two hours and mix it with the barbecue sauce.
  • Now, bake, uncovered, for a further hour, or until the sauce has thickened and the pork is tender.
  • Before serving, allow the burnt ends to rest for ten minutes.
  • You can serve it hot with your preferred side dishes, such as coleslaw, baked beans, or potato salad.

Tips:

  • For this dish, you can substitute bone-in pork shoulder; however, the cooking time will need to be increased by almost half an hour.
  • You can use regular paprika in place of smoked paprika.
  • You can add extra brown sugar if you prefer your burnt ends to be slightly sweeter.
  • Increase the cayenne pepper if you want it hotter.
  • This recipe can also make burnt ends from different meats, such as chicken or beef brisket.

Notes:

  • This recipe’s nutritional information is predicated on using a low-sugar barbecue sauce and a lean pork shoulder. The precise nutritional data will change based on the ingredients you choose.
  • You can prepare this recipe in advance and reheat it in the oven right before serving.
  • You can savor this tasty and simple oven-baked pork shoulder burnt ends recipe!
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Serving Suggestions for Bacon Pork Shoulder Burnt Ends Oven Recipe

You should serve your delicious bacon pork shoulder burnt ends with sides that bring out its full flavor profile.

These straightforward yet elegant serving ideas will give each of your dishes a little twist:

Traditional Cozyness:

Creamy Baked Beans

To balance the flavorful richness of the burnt ends, add some brown sugar and bacon to your baked beans.

Creamy Potato Salad

The texture of the creamy potato salad is contrasted with the tender burnt ends by the refreshing crunch of diced red onion and celery.

Tangy Coleslaw

The richness of the burnt ends is cut through with a bright coleslaw and a homemade vinaigrette, which also serves to cleanse the palette in between portions.

Elevated Elegance:

Smoky Mac & Cheese

Toss in some crumbled bacon and smoked gouda for a rich, smokey taste that accentuates the caramelized edges of the cheese.

Grilled Corn on the Cob

For a deliciously smoky-sweet and zesty side dish, brush the corn with melted butter and sprinkle with chili powder and lime zest.

Jalapeno Cornbread

The spicy and tasty base for the burnt ends is provided by this savory cornbread, with a hint of sweetness from honey and a jalapeño kick.

Light and Refreshing:

Grilled Pineapple Slices

With their sweetness counterbalancing the savory flavors, grilled pineapple slices, drizzled with honey and topped with lime, provide a cool contrast to the richness of the burnt ends.

Avocado Salad with Citrus Vinaigrette

This light vinaigrette with chopped avocado, juicy tomatoes, red onion, and cilantro is a nutritious and energizing side dish.

Roasted Brussels Sprouts with Balsamic Glaze

A tasty and healthful side dish with a hint of sweetness and acidity, roasted Brussels sprouts are glazed with a balsamic glaze.

Storage, Freezing, and Reheating Instructions for Bacon Pork Shoulder Burnt Ends Oven Recipe:

Storing:

  • Allow to cool completely to room temperature on the burnt ends.
  • Transfer them to a container that is sealed.
  • You are to refrigerate for up to 72 hours.

Freezing:

  • Tightly cover each burnt end with foil or plastic wrap.
  • Put them in a date-labeled container or freezer-safe bag.
  • And, for up to three months, freeze.

Reheating:

  • Refrigerate frozen, burnt ends for the entire night to thaw them.
  • Set the oven temperature to 300°F, or 150°C.
  • After 15 to 20 minutes of heating on a baking sheet, the burnt ends should be warmed through.
  • Alternatively, heat them through by gently simmering them in a pot with a little water or broth.
  • To avoid drying out, don’t overcook.
  • Savor your succulent, charred ends!
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Conclusion

Enjoy the smoky, caramelized richness of burned ends in your own home with this easy and tasty bacon pork shoulder burnt ends oven recipe.

It is not necessary to use a smoker to achieve the succulent, juicy meat and delicious crispy crust that this recipe offers.

This homemade burnt end is likely to become a new favorite for any cook, regardless of experience level.

So get your supplies ready, heat up your oven, and prepare to taste the bliss that is the bacon pork shoulder burnt ends oven recipe.

Pork Shoulder Burnt Ends Oven Recipe

Pork Shoulder Burnt Ends Oven Recipe

Yield: 6
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes

Want some burnt ends, all caramelized and smoky, but you don’t have a smoker? Do not be worried. This easy and tasty pork shoulder burnt ends oven recipe is here to satisfy your cravings.

Ingredients

  • 2 lbs boneless pork shoulder, sliced into 1-inch cubes
  • ½ lb diced bacon
  • ½ cup brown sugar
  • ¼ cup apple cider vinegar
  • ¼ cup Worcestershire sauce
  • 2 tbsp Dijon mustard
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • ½ tsp optional cayenne pepper
  • ¼ tsp black pepper
  • ¼ cup preferred BBQ sauce

Instructions

  1. Preheat the oven to 300°F (150°C).
  2. In a large bowl, combine the pork shoulder cubes with brown sugar, apple cider vinegar, Dijon mustard, Worcestershire sauce, smoked paprika, onion powder, garlic powder, black pepper, and cayenne (if desired). Toss thoroughly for an even coating.
  3. In a separate pan over medium heat, cook the diced bacon until crispy. Remove any excess fat.
  4. Add the cooked bacon to the pork shoulder mixture and toss to combine.
  5. Evenly distribute the mixture into a large baking dish.
  6. Cover the baking dish securely with aluminum foil and bake for two hours.
  7. After two hours, remove the foil and mix the contents with the barbecue sauce.
  8. Bake, uncovered, for an additional hour or until the sauce thickens, and the pork becomes tender.
  9. Allow the burnt ends to rest for ten minutes before serving.
  10. Serve hot with preferred side dishes like coleslaw, baked beans, or potato salad.

Notes

The nutritional values provided in this recipe assume the use of a low-sugar barbecue sauce and a lean cut of pork shoulder. The specific nutritional details will vary depending on the ingredients you opt for.

This dish can be prepared ahead of time and reheated in the oven just before serving.

Enjoy this delicious and straightforward oven-baked pork shoulder burnt ends recipe!



Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 721Total Fat: 46gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 174mgSodium: 1114mgCarbohydrates: 25gFiber: 1gSugar: 20gProtein: 49g

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