Indulge in smoky, savory perfection with these Bourbon BBQ Pork Burnt Ends made from Swift Pork Loin. Each 2-inch cube is coated in mustard, brown sugar, and BBQ rub, slow-smoked to create a rich bark, then braised in bourbon, apple juice, and butter until tender. Finished with a sweet and smoky glaze and a touch of coarse black pepper, these sticky, caramelized bites are the ultimate tribute to Dad or any BBQ lover.
2 tbsp BBQ Rub (Beast blend or a heat + sweet mix)
½ cup Bourbon
½ cup Apple Juice
½ cup BBQ Sauce (signature or sweet + smoky)
2 tbsp Butter, cubed
Coarse Black Pepper (to finish)
Cooking Directions:
Prep the Pork: Trim excess fat from the Swift Pork Loin and cut it into 2-inch cubes. Toss the cubes with yellow mustard to bind, then thoroughly coat them with brown sugar and BBQ rub.
Smoke It: Preheat your smoker to 250°F. Place the seasoned pork cubes directly on the grates and smoke for 1.5 to 2 hours, or until a nice bark forms and the internal temperature reaches around 160°F.
Sauce & Braise: Transfer the smoked pork cubes to a foil pan. Add:
½ cup Bourbon
½ cup Apple Juice
2 tbsp Butter, cubed
A drizzle of BBQ Sauce
Cover the pan tightly with foil and return it to the smoker for another 1 to 1.5 hours, or until the pork is fork-tender (internal temperature should be around 195°F–200°F).
Glaze & Finish: Remove the foil and toss the pork burnt ends in the remaining BBQ sauce. Let them caramelize uncovered in the smoker for 20–30 minutes, until sticky, dark, and beautiful. Finish with a sprinkle of coarse black pepper.
Serve: Plate them up and enjoy with your favorite sides. Raise a bite to Dad—the original pitmaster.
Credit To: Barbecue Beast
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5 hours
4-6
