Burnt End Nuggets Recipe

Trim and cube

Trim excess heavy external fat from the pork shoulder, leaving some marbling. Cut the pork into 1 to 1 1/2-inch cubes. Pat dry with paper towels.

Make the dry rub

In a bowl combine kosher salt, coarse black pepper, paprika, brown sugar, garlic powder, onion powder and chili powder. Stir to combine.

Season pork

Toss the pork cubes with vegetable oil to help the rub adhere, then evenly coat the cubes with the dry rub. Let rest refrigerated for 30 minutes to 2 hours (or use immediately).

Prepare smoker

Preheat a smoker to 225°F (107°C). Add hickory wood chunks or soaked chips according to manufacturer directions to generate steady smoke.

Smoke until bark develops

Arrange pork cubes on a wire rack or directly on the smoker grate in a single layer with space between pieces. Smoke at 225°F for 2 to 3 hours until a deep mahogany bark forms and internal temperature reaches about 190°F (88°C). Every 30–45 minutes, lightly spritz with apple juice to keep the surface moist and promote bark formation.

Braise for tenderness

Transfer smoked cubes into a foil pan or disposable aluminum tray. Add 1/2 cup apple juice (reserve remaining for spritzing) and cover tightly with foil. Return to the smoker and braise at 275°F (135°C) for 45–60 minutes until very tender and internal temp is 200–205°F (93–96°C).

Cube sear and glaze (optional)

Carefully remove foil and drain excess liquid. For classic caramelized 'burnt end' surfaces, toss the cubes with BBQ sauce (about 1 cup) to coat, spread on the rack or in a shallow pan, and return to the smoker or a 375°F (190°C) oven for 15–20 minutes until sauce is sticky and edges caramelize. Alternatively, sear briefly on a hot cast-iron skillet (1–2 minutes per side) to crisp edges.

Rest and finish

Let the nuggets rest 5 minutes so juices redistribute. If desired, sprinkle with chopped parsley for color. Serve warm.

Roast garlic (smoked)

To make smoked roasted garlic: place unpeeled garlic cloves on a small piece of foil, drizzle lightly with oil, wrap loosely and place in the smoker during the final hour of the pork braise (or separately at 225°F for 45–60 minutes) until cloves are soft and lightly browned. Alternatively, roast in oven at 375°F for 30–35 minutes until soft.

Prepare aioli

Once the garlic cloves are cool enough to handle, squeeze the softened roasted garlic into a small bowl and mash into a smooth paste. In a bowl combine mayonnaise, roasted garlic paste, lemon juice, Dijon mustard, smoked paprika, smoked salt (or kosher salt) and black pepper. Whisk until smooth. If the aioli is very thick, whisk in up to 1 tsp neutral oil or a little water to reach desired dipping consistency.

Adjust seasoning and chill

Taste and adjust salt, lemon, or smoked paprika to preference. Chill for at least 30 minutes to allow flavors to meld. Keep refrigerated until ready to serve.

Arrange warmed burnt end nuggets on a platter. Offer smoked garlic aioli in a small bowl for dipping alongside. If plated as appetizers, insert toothpicks into individual nuggets. Garnish with chopped parsley.