KC Pork Burnt Ends

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.