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Backyard Barbeque Sundae: Pork Shoulder Burnt Ends, Cheesy Cavatelli, Slaw and Crispy Onions
If you love barbeque food, then you are going to love this crazy barbeque dish! Its everything you could want from a barbeque spread all on one plate. Also, you have probably heard of burnt ends once or twice before. Well, they are made using beef brisket, smoked once, then cut up again and smoked again. In this recipe we are going to be using pork shoulder instead. These small barbeque morsels will literally melt in your mouth once you try them. The mac n cheese is also a huge favorite in our family and is extremely rich and cheesy. And what else but a nice acidic coleslaw to cut through all the richness on the plate. This dish has it all and there is really nothing else to make it any more perfect. We really hope you enjoy our backyard barbeque sundae recipe.
Ingredients
For the Burnt ends:
- 1 6–8-pound pork shoulder
- 1 tbsp. Dry oregano
- ¾ cup brown sugar
- 1 tbsp. Kosher salt
- 1 tsp. Black pepper
- 1 tsp. Garlic powder
- 1 tsp. Onion powder
- 1 tsp. Paprika
- ¼ cup water
For the Coleslaw:
- 2 cups shredded green cabbage
- 1 carrot julienned
- ¼ cup green onion diced
- ¼ cup apple cider vinegar
- 1 tsp. Kosher salt
- 1 tsp. Garlic powder
- 1 tsp. Black pepper
- 2 tsp. Sugar
For the mac n cheese:
- 1 box cavatelli pasta
- 3 cups shredded cheddar cheese
- ½ stick butter
- ¼ cup flour
- 1 cup milk
- 1 tsp. Dijon mustard
- 2 tsp. Salt
- 2 tsp. Black pepper
- 1 tsp. Garlic powder
- 8 oz. Cream cheese
For the Crispy Onions:
- 1 yellow onion sliced thin
- ¼ cup flour
- 1 tbsp. Green onion chopped
- Barbeque sauce
- Cooking oil
Instructions
- Trim all the majority of the fat from the pork shoulder including the fat cap on top. Then cut the pork shoulder into 2-inch pieces. Place them in a slow cooker or crock pot along with all of the other ingredients and mix well. Place the lid on the crock pot and cook on high for 4 hours until the meat is soft and tender but still intact.
- In a large pot, boil some water and add the cavatelli pasta. Cook for 10-12 minutes or until the pasta is soft and tender. Drain the water from the pasta and set aside in a separate bowl.
- In the same pot, melt the butter and add the flour. Cook until a roux forms, about 2 minutes, then add the milk. Whisk well until the milk thickens then add all the remaining ingredients. Keep whisking until the cheese has melted and the mixture is smooth. Add the cooked pasta noodles and toss everything until well coated in the cheese mixture. Set aside.
- In a separate bowl, add all the ingredients for the coleslaw together and mix well. Place in the fridge over night or until ready to use.
- When the pork is finished cooking, drain off all the liquid. Then carefully toss the meat in barbeque sauce until well coated. Make sure to keep the pieces intact and not shredded. Place them all on a sheet pan and place in the oven at 450 degrees for 7 minutes to allow a glaze to form on the meat and caramelize.
- In a separate bowl, toss the onions and flour together well. Fry the onions is cooking oil at 300 degrees for 5 minutes or until golden brown. Remove from the oil and place on a paper towel to dry and cool down.
- When everything is completed, start building the sundae. Place a scoop of mac and cheese on one side and a scoop of coleslaw on the other. Place a generous amount of pork burnt ends in the middles and top barbeque sauce and the crispy onions. Garnish the dish with green onions, serve and enjoy!
Nutrition
Sodium: 1822mgCalcium: 412mgVitamin C: 3mgVitamin A: 2212IUSugar: 25gFiber: 2gPotassium: 284mgCholesterol: 79mgCalories: 425kcalTrans Fat: 1gSaturated Fat: 15gFat: 25gProtein: 15gCarbohydrates: 37gIron: 1mg
Tried this recipe?Let us know how it was!