Burnt Pork Ends – The BBQ Treat You Need to Try

If you’ve ever enjoyed burnt ends made from brisket, you’ll know why they’re often called the “sweet spot” of barbecue. But did you know you can create something just as delicious using pork?

At Prendergast Butchers, our quality Pembrokeshire pork is perfect for making Burnt Pork Ends – bite-sized cubes of smoky, sticky, caramelised pork that are packed with flavour. They’re ideal for summer barbecues, family gatherings, match days, or simply when you want to impress your guests with something a little different.

What Are Burnt Pork Ends?

Burnt Pork Ends are traditionally made from a well-marbled pork shoulder or pork belly. The meat is cut into generous cubes, seasoned generously, smoked or slow-cooked until tender, then coated in barbecue sauce and returned to the heat until gloriously sticky and caramelised.

The result is crispy on the outside, incredibly tender on the inside, with a rich smoky sweetness that’s impossible to resist.

Serve them as:

  • A BBQ sharing platter.
  • A starter with dipping sauces.
  • In soft brioche buns with slaw.
  • Loaded onto fries.
  • Alongside grilled corn, baked beans and potato salad.

Why Great Pork Matters

The secret to exceptional Burnt Pork Ends starts with excellent meat.

Our pork is carefully selected for its flavour and quality, giving you beautifully marbled cuts that stay juicy throughout the cooking process. Good pork doesn’t need much help—just quality seasoning, patience, and plenty of time to develop those irresistible caramelised edges.

If you’re unsure which cut to choose, simply ask one of our butchers. We’ll be happy to recommend the perfect joint for your barbecue.

Sticky Burnt Pork Ends Recipe

Serves

4–6 people

Ingredients

  • 2kg pork shoulder (or pork belly), cut into 4–5cm cubes
  • 2 tbsp paprika
  • 2 tbsp soft brown sugar
  • 1 tbsp garlic granules
  • 1 tbsp onion granules
  • 1 tsp black pepper
  • 1 tsp sea salt
  • 1 tsp smoked paprika (optional for extra smokiness)
  • 150ml favourite BBQ sauce
  • 50g butter
  • 2 tbsp honey
  • 2 tbsp light brown sugar

Method

  1. Preheat your smoker or barbecue for indirect cooking at around 120°C. If using an oven, set it to the same temperature.
  2. Mix together the paprika, brown sugar, garlic granules, onion granules, salt and pepper, then coat the pork cubes evenly.
  3. Arrange the pork on the grill or smoker and cook for 2½–3 hours, until the meat develops a rich bark and reaches an internal temperature of around 75–80°C.
  4. Transfer the pork to a foil tray. Add the butter, honey, brown sugar and BBQ sauce, then gently toss to coat every piece.
  5. Cover loosely with foil and return to the barbecue or oven for another 1½ hours, until the pork becomes meltingly tender.
  6. Remove the foil and cook for a final 20–30 minutes, allowing the sauce to thicken and caramelise into a sticky glaze.
  7. Serve immediately with extra barbecue sauce, homemade coleslaw, pickles and fresh brioche buns—or simply enjoy them straight from the tray!

Perfect Pairings

Burnt Pork Ends go brilliantly with:

  • Creamy homemade coleslaw
  • Corn on the cob
  • Loaded potato wedges
  • Macaroni cheese
  • Pickled onions or gherkins
  • Cold craft beer or refreshing cider