KC Pork Burnt Ends

Ingredients

• 3 lbs boneless pork shoulder, cut into 1.5-inch cubes
• 3 tablespoons brown sugar
• 2 tablespoons paprika
• 1.5 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• ½ teaspoon cayenne pepper
• 1 cup barbecue sauce (Kansas City style)
• 4 tablespoons butter
• ¼ cup brown sugar
• 2 tablespoons apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika

Instructions

1. 1

   Pat 3 lbs of boneless pork shoulder cubes completely dry with paper towels — removing surface moisture is essential for developing a flavorful crust during cooking. Patting them dry will also help the dry rub adhere properly.

2. 2

   In a small bowl, combine 3 tablespoons brown sugar, 2 tablespoons paprika, 1.5 tablespoons kosher salt, 1 tablespoon freshly ground black pepper, 1 tablespoon garlic powder, 1 tablespoon onion powder, and 0.5 teaspoon cayenne pepper. Stir until evenly mixed.

3. 3

   Generously coat all the pork cubes with the dry rub, working it into all sides. You want a thick, even coating on each piece — don't be shy with the spices. Let them sit at room temperature for 15 minutes while you preheat your oven.

4. 4

   Preheat your oven to 300°F. Arrange the rubbed pork cubes in a single layer on a 9x13-inch baking dish or roasting pan, leaving a little space between each piece so they can braise and caramelize rather than steam.

5. 5

   Cover the baking dish tightly with aluminum foil and place it in the preheated 300°F oven. Braise the pork for 2.5 to 3 hours, until the meat is fork-tender and pulling apart easily — you're looking for a very soft, yielding texture.

6. 6

   While the pork finishes braising, prepare the glaze. In a small saucepan over medium heat, melt 4 tablespoons butter. Add 0.25 cup brown sugar and stir constantly for 1-2 minutes until the sugar begins to dissolve and the mixture smells caramel-like.

7. 7

   Pour in 1 cup Kansas City-style barbecue sauce, 2 tablespoons apple cider vinegar, 1 tablespoon Worcestershire sauce, and 1 teaspoon smoked paprika. Stir until completely smooth. Simmer gently over low heat for 3-4 minutes until the glaze is glossy and coats the back of a spoon. Taste and adjust seasoning — add more vinegar for tang or more sauce for sweetness as you prefer.

8. 8

   Remove the baking dish from the oven and carefully uncover it — watch out for the hot steam rising from inside. The pork will have released a lot of rendered fat and liquid. Drain off the excess liquid, leaving just a thin layer of fat coating the bottom of the dish.

9. 9

   Increase the oven temperature to 375°F. Pour the warm glaze over the braised pork cubes and stir gently to coat every piece — you want them all submerged or well-coated in the sticky glaze.

10. 10

    Return the uncovered baking dish to the 375°F oven for 30-40 minutes. During this time, the edges of the pork will darken, caramelize, and develop those signature crispy, charred 'burnt' edges while the insides stay tender. Stir the pork every 10-15 minutes, scraping up any caramelized glaze stuck to the bottom of the dish and coating the pieces again — this builds layers of flavor and creates that distinctive crust.

11. 11

    The burnt ends are done when the pieces have deep mahogany to almost-black caramelized edges, and the glaze has thickened and clings to each cube. Let them rest in the pan for 5 minutes, then transfer to a serving platter, scraping up all the caramelized bits from the bottom and drizzling any remaining glaze over the top.

Tools you’ll need

• paper towels
• small mixing bowl
• 9x13-inch baking dish
• aluminum foil
• small saucepan
• wooden spoon
• instant-read thermometer
• serving platter

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