Pork Shoulder Burnt End Recipe

Pork Shoulder:

Step 1: Preheat smoker to 275°F. Trim pork shoulder of fat; cube into 1-½-inch pieces. Evenly coat pork with barbecue seasoning.

Step 2: Place pork on a rack over a tray in smoker; smoke uncovered for 2 hours, frequently spritzing with apple cider.

Step 3: 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:

Step 1: Preheat oven to 350°F. Lightly grease a 6 x 6-inch casserole dish.

Step 2: Boil water with 1 teaspoon salt.

Step 3: Stir pasta into boiling water; cook 8 minutes or until al dente. Drain.

Step 4: 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.

Step 5: Vigorously whisk milk into flour mixture. Bring to a gentle boil, whisking constantly for an additional 2 to 3 minutes.

Step 6: Whisk in cheddar cheese, remaining ¾ teaspoon salt, pepper and nutmeg. Cook an additional 2 to 3 minutes.

Step 7: Transfer pasta to a medium sized bowl; pour sauce over and mix well.

Step 8: Pour pasta mixture into prepared casserole dish.

Step 9: 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:

Step 1: In a medium bowl, combine cabbage and carrot; set aside.

Step 2: In a small bowl, whisk mayonnaise, vinegar, honey and pepper flakes until combined.

Step 3: Pour dressing over coleslaw; mix until combined. Serve immediately

Sweet Corn:

Step 1: Preheat grill on high.

Step 2: Rub corn with oil, salt and pepper. Grill corn for 5 to 7 minutes, turning frequently to color kernels.

Step 3: Cut each ear into 4 pieces; garnish with chives.