Low Carb Paleo Pork Burnt Ends

A summer favorite that’s a perfect dish to make when you’re spending all day outside. A seasoned picnic roast with garlic powder and plenty of salt and pepper. Then it is smoked over coals until tender and golden brown, diced, and then cooked further smothered in paleo BBQ sauce to crisp up all the edges and skin pieces.

Why a pork picnic cut?

A picnic cut has a nice thick bone in the center, which creates more flavor. Also, picnic cuts usually have the pork skin on them still, which is a delicious addition and adds saturated fats to your diet.

What kind of BBQ sauce do I use?

You can use any Paleo or Keto-friendly store-bought BBQ sauce or make your own.

How long should I cook the meat?

A standard low and slow heat for a smoker is 225-250 F. The pork should take about 4-5 hours at least before cutting them into large dice. An efficient way to know when the meat is ready to be diced is to use a meat thermometer with a long probe that can be inserted into the meat while it is cooking so you can keep an eye on the temperature. The internal temperature should reach about 185 F before removing it and dicing. Once diced, the meat goes back into the smoker for another hour and then uncovered to create the “burnt ends.”

Net Carbs

6.3 g
Fiber

3 g
Total Carbs

9.3 g
Protein

61.5 g
Fats

11.4 g

408 cals

Quantity

Serving Size

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Pork Fresh Shoulder Arm Picnic Separable Lean Only Raw

4 lb
Coarse Kosher Salt by Morton

1-½ tablespoon
Black Pepper

2 teaspoon
Garlic Powder

2 teaspoon
Organic And Unsweetened Classic Bbq Sauce by Primal Kitchen

2 cup

Step 1

Season the pork picnic all over with the kosher salt, black pepper, and garlic powder.
Step 2

Preheat a smoker to 225-250 F. Place pork picnic skin side down for the first half of the cooking time. Insert a heatproof meat thermometer with a long probe into the thickest part of the meat.
Step 3

Add a pan of water underneath the meat.
Step 4

Cook the meat until it is halfway cooked (about 100 F) and then flip the pork skin side up until it is finished cooking (185 F). The meat should be starting to become tender at this moment.
Step 5

Remove the pork from the smoker and carefully cut the meat from the bone and dice pieces into a large dice (1 ½”).
Step 6

Place the meat into a tin foil pan or a cast iron pan.
Step 7

Add BBQ sauce and stir to coat the meat well. If the BBQ sauce is particularly thick, add water to thin slightly (as water will evaporate during the next cooking step).
Step 8

Cover the pan with tin foil and cook in the smoker at 350 F for another hour or until meat is tender.
Step 9

Increase the heat to 400 F and remove the tin foil. Allow the meat to cook until the ends are “burnt” and crispy, about 30 minutes. Keep a close eye on the dish during this step. Serve immediately.