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Burnt Pork Ends Recipe
If you've been searching for the perfect Pork Burnt Ends Recipe, this oven method is about to become your new go-to. Sweet, savory, sticky bites of pork shoulder glazed with honey and garlic — ready in just over two hours with barely any hands-on time. It's the kind of recipe that looks like you worked all day when you really didn't.
Equipment
- 1 Bowl
- Oven
Ingredients
- 2 pounds Pork Shoulder
- 1 Tablespoon Olive Oil
- 4 teaspoon Minced Garlic
- ⅓ cup Honey
- 1 teaspoon Onion Powder
- ¼ teaspoon Red Pepper Flakes
- 1 teaspoon All Purpose Seasoning
- 1 teaspoon Green Onions, chopped (garnish — no quantity specified)
Instructions
- Preheat the oven to 350℉.
- Cut the pork shoulder into bite sized pieces, trimming off excess fat as needed.
- Add the pork pieces to a bowl, drizzle with 2 tablespoons of olive oil, and sprinkle with all purpose seasoning.
- Place the pork pieces into a baking dish, and cover with tin foil. Bake for 1 hour.
- In a bowl, whisk together the honey, garlic, onion powder, and red pepper flakes.
- Remove the meat from the oven, uncover, and pour the sauce over the pork.
- Stir to combine, and cook uncovered for 30 minutes.
- Remove the pork again, stir and cook for 30 minutes longer. If there is hardly any water at this point, place a small amount in the bottom of the dish before returning to the oven.
- Serve garnished with chopped green onions.
Christina's Notes
Follow these tips and your pork burnt ends will come out perfectly every single time:
- Use pork shoulder, not loin. The fat content in pork shoulder is what makes this recipe work. Leaner cuts will dry out.
- Trim thoughtfully. Remove obvious hard fat, but leave some marbling. That fat bastes the meat from the inside as it cooks.
- Don't skip the foil. Covering the dish for the first hour traps steam and keeps the pork tender before the glaze goes on.
- Whisk the glaze well. Make sure the honey, garlic, onion powder, and red pepper flakes are fully combined before pouring over the pork.
- Stir between the two uncovered bake stages. This coats every piece in glaze and keeps things from sticking to the pan.
- Watch the pan in Step 8. If it looks dry, add a small amount of water to the bottom before the final bake. This protects the glaze from scorching.
- Check your internal temp. Use a meat thermometer and cook until the pork reaches 195°F for the most tender result.
- Rest before serving. Five minutes of resting time lets the glaze set. It's worth the wait.
- Garnish generously. Fresh chopped green onions add color and a light, fresh contrast to the rich, sticky pork.