Sunday Asian pork burnt ends (pic heavy)

Simcan

Was at the local "gourmet" grocery and, on a whim, bought an in-house "Asian barbecue" marinated pork butt and decided to make burnt ends (thanks to @SGH for the inspiration). Applied some homemade rub and on it went at 250.

When I pulled it I overshot by a bit...it was at 180 but not a problem. Cubed it up, added some "Asian-ish" barbecue sauce (an Ina Garten recipe I have enjoyed for a long time) and threw it back on for about 2.5 hours.









And served it up with some chinese leeks, some ginger/garlic/soy/rice wine vinegar braised baby bok choy and rice.  It was a hit and I will certainly be trying the other flavour at the shop (jerk).

Rte1985

You have inspired me! Did you keep your egg at 250 for the last 2.5 hours?

saluki2007

Ima_good_egg

Wow! Bookmarked !

Simcan

@Rte1985 yes, for the most part.  The last hour or so I let it run to 300.  If anybody is interested in a different kind of sauce this is the recipe: http://www.food.com/recipe/barefoot-contessas-barbecue-sauce-123417 

Rte1985

Thanks! I have an extra pork butt in the freezer that I'm wanting to try something different with

Simcan

By the way, just to be complete, I smoked with apple and hickory chunks (which I forgot to mention).

GrillSgt

Looks great. I have been on an Asian kick for 2-3 years now. Thai to Korean and everything in between.

lkapigian

Nice rework to a pork butt, way to think out of the box !

Slabotnick

Trying this tonight!