By Protein
Pork Shoulder Burnt Ends Recipe
Ingredients
- AMOUNTS MAIN INGREDIENTS
- 1 EA. Pork Shoulder (about 28 OZ.)
- 1-3/4 TBSP. Barbecue Seasoning
- 1/4 cup Apple Cider For Spritzing
- 1/2 cup Barbecue Sauce
- 1 oz. Jalapeño - Sliced Thin
Pork shoulder recipes are easy enough to find, but this burnt ends recipe will quickly become a customer favorite. Cube your pork shoulder up, smoke them uncovered for 2 hours while spritzing with apple cider vinegar, then cover and smoke for an additional 3 hours and 30 minutes. These smoky, saucy delights are the perfect appetizer or main dish—and your customers will go crazy for them.
Directions
Pork Shoulder
- Preheat smoker to 275°F. Trim pork shoulder of fat; cube into 1-½-inch pieces. Evenly coat pork with barbecue seasoning.
- Place pork on a rack over a tray in smoker; smoke uncovered for 2 hours, frequently spritzing with apple cider.
- Remove pork from smoker and wrap tightly with aluminum foil. Return to smoker for an additional 3 hours and 30 minutes. Brush pork with barbecue sauce; garnish with jalapeño slices and serve immediately.
Mac and Cheese
Yield: 4 - 6 Servings
Ingredients
- 1 Gallon Water
- 1-3/4 tsp. Kosher Salt - Divided
- 5 oz. Fusilli Pasta
- 2 tbsp. Melted Butter Plus 2 TSP.
- 2 tsp. Shallot - Minced
- 2 tbsp. Flour
- 2 cups Milk
- 3-1/2 oz. Cheddar Cheese, Shredded
- 1/2 tsp. Fresh Cracked Black Pepper
- 1 pinch Nutmeg
- 1/2 cup Breadcrumbs
- 2 tsp. Parmesan Cheese
Directions
- Preheat oven to 350°F. Lightly grease a 6 x 6-inch casserole dish.
- Boil water with 1 teaspoon salt.
- Stir pasta into boiling water; cook 8 minutes or until al dente. Drain.
- In medium sauté pan, melt 2 tablespoons butter over medium heat. Add shallots; cook 3 to 5 minutes or until soft. Add flour; cook 3 minutes longer.
- Vigorously whisk milk into flour mixture. Bring to a gentle boil, whisking constantly for an additional 2 to 3 minutes.
- Whisk in cheddar cheese, remaining ¾ teaspoon salt, pepper and nutmeg. Cook an additional 2 to 3 minutes.
- Transfer pasta to a medium sized bowl; pour sauce over and mix well.
- Pour pasta mixture into prepared casserole dish.
- In a small bowl, combine 2 teaspoons melted butter, breadcrumbs and Parmesan cheese. Sprinkle breadcrumb mixture over pasta; bake for 35 minutes or until golden brown. Serve immediately.
Spicy Coleslaw
Ingredients
- 6 oz. Green Cabbage - Shredded
- 1 oz. Red Cabbage - Shredded
- 2 oz. Carrot - Shredded
- 2-1/2 tbsp. Mayonnaise
- 1 tsp. Apple Cider Vinegar
- 1 tsp. Honey
- 1/4 tsp. Red Pepper Flakes
Directions
- In a medium bowl, combine cabbage and carrot; set aside.
- In a small bowl, whisk mayonnaise, vinegar, honey and pepper flakes until combined.
- Pour dressing over coleslaw; mix until combined. Serve immediately
Sweet Corn
Ingredients
- 2 EA. Corn on the Cobb - Husks & Tassels Removed
- 1 tsp. Olive Oil
- 1/2 tsp. Kosher Salt
- 1/4 tsp. Fresh Cracked Black Pepper
- 1 TSp. Chives - Sliced Thin
Directions
- Preheat grill on high.
- Rub corn with oil, salt and pepper. Grill corn for 5 to 7 minutes, turning frequently to color kernels.
- Cut each ear into 4 pieces; garnish with chives.
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