Slow Cooker Pork Burnt Ends for an Easy Weeknight Dinner Tips, FAQ & printable recipe

Tips for success

For a deeper flavor profile, consider marinating the pork cubes in a portion of the barbecue rub for an hour in the refrigerator before adding them to the slow cooker. This allows the spices to penetrate the meat more deeply.

If you prefer a slightly charred texture, you can transfer the cooked pork to a baking sheet and place it under a broiler for 2 to 3 minutes just before serving, keeping a close eye to prevent the sugar in the sauce from burning.

If you find that the sauce is too sweet, balance the profile by adding a splash of apple cider vinegar or a squeeze of fresh lime juice right before serving. This acidity cuts through the richness of the pork and the sugar, brightening the overall flavor. Always taste the sauce once the cooking is complete and adjust the seasoning with salt or pepper if necessary, though the barbecue rub usually provides enough sodium for most palates.

Variations

• Spicy Heat: Add a tablespoon of diced jalapeños or a teaspoon of red pepper flakes to the slow cooker before starting. This adds a nice kick that balances the sweetness of the brown sugar.
• Smoky Depth: Incorporate a teaspoon of liquid smoke into the barbecue sauce before pouring it over the pork. This mimics the flavor of traditional pit-smoked barbecue without needing a smoker.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a pan over low heat or microwave until internal temperature reaches 165°F (74°C). Add a splash of water or extra sauce if it seems dry.

Allow the leftover pork to cool to room temperature for no more than 2 hours before transferring it to an airtight container. Keep the pork submerged in any remaining sauce to prevent it from drying out while stored in the refrigerator.

Properly sealed, the leftovers will maintain their quality for up to three days. When ready to eat, ensure the pork is reheated until it reaches an internal temperature of 165°F (74°C) to ensure it is thoroughly heated through.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting in the refrigerator overnight. You can prepare the entire dish, let it cool completely, and store it in the refrigerator.

Reheating it slowly on the stovetop or in the slow cooker helps to maintain the texture of the pork. It is a convenient option for meal prep, providing a hearty protein component that can be served alongside various sides throughout the week.

Serving ideas

Serve these pork burnt ends hot, ideally piled onto a soft brioche bun for a classic barbecue sandwich, or alongside a crisp coleslaw to provide a fresh, crunchy contrast to the rich, tender meat. They also pair wonderfully with baked beans, cornbread, or a simple potato salad. Because the pork is so flavorful and saucy, keep the side dishes relatively simple to allow the meat to remain the star of the plate.

For a more casual presentation, serve the burnt ends in a large bowl with toothpicks for easy grabbing, making them an ideal option for parties or game day gatherings. Provide extra barbecue sauce on the side for those who prefer an even saucier experience.

If serving as a main course, portion the pork over a bed of creamy mashed potatoes or steamed rice to soak up the delicious, sticky sauce that forms at the bottom of the slow cooker.

Frequently asked questions

Recipe card

Slow Cooker Pork Burnt Ends for an Easy Weeknight Dinner

Prep 10 minCook 6 hRest 5 minTotal 6 h 15 minServes 6

Ingredients

• 3 lb boneless country-style pork ribs, cut into 1-inch cubes
• 1/2 cup unsalted butter, sliced
• 1 cup brown sugar
• 2 tbsp barbecue rub
• 1 1/2 cups barbecue sauce

Instructions

1. Place the cubed boneless country-style pork ribs into the slow cooker insert, ensuring they are spread out in an even layer to promote consistent cooking throughout the process.
2. Distribute the sliced butter evenly over the pork cubes. Sprinkle the brown sugar and barbecue rub over the top, making sure to coat the meat as evenly as possible for maximum flavor development.
3. Pour the barbecue sauce over the mixture. Cover and cook on low for 6 hours. Once the pork reaches an internal temperature of 145°F (63°C), remove from the heat and let the meat rest for 5 minutes before serving.

Contains: milk

Estimated nutrition per serving

Calories

450

Protein

28 g

Carbohydrates

35 g

Fat

22 g

Fiber

1 g

Sugar

30 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.