Spring Weekend Bite: Just 5 ingredients. I make it when I want a savory dinner handled hours ahead while I enjoy the beautiful weather.
When spring finally softens the air out here on the farm, I like to get supper started early and then let the slow cooker hum along while I sit on the porch and watch the trees leaf out. These 5‑ingredient slow cooker pork burnt ends are my answer to those easy weekends: little cubes of pork shoulder that turn sticky, caramelized, and almost gelatinous at the edges, like the best bits from a church potluck roaster pan. The idea is borrowed from classic barbecue burnt ends, but this version is pared down for a simple, savory dinner you can set up hours ahead and forget about until the house smells rich and smoky-sweet.
I usually heap these glossy pork cubes over a scoop of creamy mashed potatoes or buttered egg noodles so all that dark, sticky sauce has something to cling to. A simple side of coleslaw or a crisp green salad keeps things fresh, and warm dinner rolls or cornbread are perfect for mopping up the juices. If the weather is especially nice, I’ll carry the slow cooker right out to the picnic table, plug it in on the porch, and let everyone spear bites with toothpicks alongside dill pickles and a cold glass of iced tea.
5-Ingredient Slow Cooker Pork Burnt Ends
Servings: 4–6
Ingredients
3 pounds boneless pork shoulder (Boston butt), cut into 1 1/2-inch cubes 1 cup thick barbecue sauce (smoky, not too sweet) 1/3 cup packed brown sugar 2 tablespoons soy sauce 2 teaspoons smoked paprika
Directions
Trim any very thick outer slabs of fat from the pork shoulder, but leave some marbling. Cut the pork into roughly 1 1/2-inch cubes so they can caramelize around the edges while staying juicy inside.
Place the pork cubes directly into the slow cooker crock in an even layer. They can overlap a bit, but you want plenty of exposed surface so the sauce can cling and reduce.
In a small bowl, whisk together the barbecue sauce, brown sugar, soy sauce, and smoked paprika until the sugar is mostly dissolved and the mixture is smooth and glossy.
Pour the sauce mixture over the pork cubes, tossing gently with a large spoon to coat every piece. The pork should be well coated but not completely submerged; this helps the sauce reduce into that dark, sticky glaze.
Cover the slow cooker and cook on LOW for 5 to 6 hours, or on HIGH for 3 to 4 hours, until the pork cubes are very tender and you see rendered fat and bubbling sauce around them.
Once the pork is tender, remove the lid and gently stir. Spoon excess liquid and rendered fat from the top if there is a lot; leave enough to keep the meat moist but not soupy. (You can save the extra for drizzling if you like.)
Turn the slow cooker to HIGH if it isn’t already, and cook UNCOVERED for another 30 to 45 minutes, stirring once or twice. This lets the sauce thicken and cling, and the exposed corners of the pork cubes will darken, becoming caramelized and almost gelatinous as the collagen melts.
When the pork cubes are deeply glazed, dark, and sticky, and the sauce has reduced to a thick, shiny coating, switch the slow cooker to WARM. Give everything a gentle final stir, taking care not to shred the cubes, and serve straight from the crock while the steam is rising and the fat is still glistening.
Variations & Tips
For a little heat, add 1/2 to 1 teaspoon of crushed red pepper flakes or a spoonful of hot sauce to the barbecue mixture. If you like more of a tangy bite, stir in 1 to 2 tablespoons of apple cider vinegar with the sauce ingredients. You can swap the brown sugar for honey or maple syrup for a different kind of sweetness, though the brown sugar gives the deepest caramelized flavor. If you only have regular (not smoked) paprika, you can add a drop or two of liquid smoke to bring back that barbecue character. For smaller households, halve the recipe and check for doneness about 30 minutes earlier, as a smaller batch can cook a bit faster. Leftovers reheat beautifully in a small covered dish in the oven or in a skillet over low heat; if the sauce tightens up too much, loosen with a splash of water or broth. These burnt ends also make wonderful sliders tucked into soft rolls with pickles, or can be piled over baked potatoes for an easy second-day supper.
