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Burnt Ends Plate

Cultivated Culinary > Food Builds

Burnt Ends Plate

Burnt Ends Plate

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Kansas City meets Austin in this mouthwatering Burnt Ends Plate. You’ll love the balance of super savory AUSTIN BLUES® Pecanwood Smoked Pork Shoulder with the sweetness of corn cakes.

NOTE: you can also use AUSTIN BLUES® Pit Smoked Beef Brisket Burnt Ends (129725)

INGREDIENTS

Ingredients
  1. AUSTIN BLUES® Pecanwood Smoked Pork Shoulder (45108)
  2. Cornbread mix
  3. Egg
  4. Vegetable oil
  1. Kansas City dry rub
  2. Pickled red onion
  3. BBQ sauce
Step 1

STEP ONE

Combine cornbread mix, egg and oil in a bowl.

Step 2

STEP TWO

On medium-high heat, pour cornbread batter into a skillet to make two pancake-like corn cakes. Set aside.

Step 3

STEP THREE

Dice up AUSTIN BLUES® Pecanwood Smoked Pork Shoulder into medium pieces and fry in a pan until crispy. 

Step 4

STEP FOUR

Toss in Kansas City dry rub and mix to coat all pieces.

Step 5

STEP FIVE

Assemble. Starting with the corn cakes, top with AUSTIN BLUES® Pecanwood Smoked Pork Shoulder and pickled red onion.

Step 6

STEP SIX

Finish with a drizzle of BBQ sauce.

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