Ingrediënts Pork burnt ends
2000 grams Pork shoulder
30 grams of Palm sugar
15 grams of Smoked paprika powder
15 grams Paprika powder
15 grams of Sea salt
15 grams Black pepper
5 grams of Mustard powder
3 grams of Cayenne pepper
3 grams Chili pepper
150 grams of Barbecue sauce
100 grams of Maple syrup
35 grams of Palm sugar
25 grams Apple juice
Smoke pellets / wood apple
Prepare all ingredients for the pork burnt ends. Clean the pork shoulder by cutting off excess fat and any skin. Cut the pork shoulder into slices about 2 cm thick. Then cut from the pork shoulder slices into cubes of about 2 by 2 cm.
Make the rub with the following ingredients; palm sugar, smoked paprika, paprika, sea salt, black pepper, mustard powder, cayenne and chili pepper. Mix this together in a mortar. You can also use an electric coffee grinder for this.
Place the pork shoulder cubes in a large container and sprinkle generously with the rub. Make sure that the rub is on all cubes of pork shoulder. Let this soak in until the barbecue is up to temperature.
Prepare the smoker or barbecue at 110 gr. C. Meanwhile light the smoke tube with apple pellets so that they start to smolder.
With a barbecue you use an indirect zone.
When the barbecue is at the right temperature, spread the cubes of pork shoulder on the barbecue mat, which also allows smoke to pass through. Smoke the pork burnt ends with apple pellets for about 5 hours to a core of 74 gr. C.
Make a sauce with the barbecue sauce, maple syrup, palm sugar and apple juice. To do this, slowly bring all the ingredients to the boil in a pan and let it boil for 5 minutes.
Remove the pork burnt ends from the smoker or barbecue after approximately 5 hours (core temperature 74 gr. C.). Place this in a bowl suitable for the barbecue and pour the warm sauce over it. Make sure that all cubes are generously covered with sauce.
Cover the dish with aluminum foil and put it back on the smoker / barbecue. Cook this for approximately 2 hours to a core of 96 gr. C. so that the pork burnt ends become nice and soft. If necessary, increase the temperature of the barbecue to 135 gr. C.
Remove the aluminum foil from the dish with the pork burnt ends and leave it on the smoker / barbecue for another 10 minutes. Serve the pork burnt ends in a nice bowl and pour a little sauce from the tray over the burnt ends.
Have fun barbecue.