Just curious, anyone ever do burnt ends with a pork loin?

YukonRon

I am thinking on trying some on the leftover smoked pork loin, and throwing them on some cheesy nachos. Has anyone tried this?

Thatgrimguy

Burnt ends come from needing to further render the fatty part. I don't think there is enough fat to get them to "burnt' and them still have any juice left.

YukonRon

Thatgrimguy said:

Burnt ends come from needing to further render the fatty part. I don't think there is enough fat to get them to "burnt' and them still have any juice left.

I thought so. I cooked this one to an IT of 145F, not a lot of fat or meat left. It is delicious though. Making some Cubans with it now. Awesome flavor.

tarheelmatt

Hmm.. Im with Grim, I just think you'd need more fat. 

Thatgrimguy

Maybe get them cold or even frozen, cubed and put some sauce on them, and go really high heat just to set the sauce. Maybe you can get the sauce done before the meat gets back to 145.

tarheelmatt

Use plenty of butter and brown sugar, but you could be on to something,  Grim .

jimithing

I agree with other comments - I don't think there's enough fat in a loin.  There's a place in Fort Worth that does bacon burnt ends.  I've had the pleasure of trying them and they are fantastic.  The place is called Heim BBQ.  If anyone wants to read about it check this out

http://www.tmbbq.com/heim-barbecue-2015/