One of my favourite things to slow roast is Kontosouvli – chunks of pork butt on the rotisserie. When I make this, it’s a big batch  and usually there are some leftovers.

Such was the case recently, having leftover Kontosouvli and besides making pork gyros out of it, I wondered what else I could do with it as a leftover. Enter inspiration from American BBQ.

Burnt Ends are traditionally made from the deckle (pointy end of beef brisket). My leftover Kontosouvli is slow cooked, some fat content in the meat and I knew it would translate well as Burnt Ends.

Chunks of pork are wrapped in foil and place in a oven, then get cut up, tossed in a BBQ sauce and back in the oven uncovered until the sauce is sticky.

Sometimes there’s gold in those leftovers!

Burnt Ends From Leftover Kontosouvli

(serves 4-6)

2lbs. leftover pork kontosouvli

Greek coffee

sea salt and black pepper

BBQ Sauce

2 cups ketchup

1/2 cup brown sugar

1/2 cup red wine vinegar

1/2 cup petimezi or honey

1 Tbsp. smoked paprika (or 2-3 dashes of liquid smoke

1 tsp. garlic powder

1 tsp. onion powder

2 tsp. black pepper

shot of Maple Whiskey

hot sauce to taste

salt to taste

1. Pre-heat your oven to 325F. Season your pork with salt and pepper and sprinkle all sides with Greek coffee and place your pork chunks in foil and place a pyrex or similar oven safe vessel. Place in the oven and roast for 45 minutes.
2. Meanwhile, make the sauce by adding all the ingredients into a sauce pan and turn heat to medium. Stir to incorporate and once it begins to bubble, taste and adjust flavour with any of the sauce ingredients. Take turn of the heat and reserve.
3. Take the pork out of the oven and test doneness with a fork (if not fork tender, place back in the oven and check in 15 minute intervals).
4. Discard the foil, cut the pork into 1 1/2 pieces, add enough BBQ sauce to coat the meat and place back in the baking vessel and into the oven for another 30-45 minutes or until sauce has darkened, thick and sticky.
5. Transfer to a platter and serve. Make a rice pilaf and serve with gigantes beans.

Leftovers: obviously the amount of leftovers you have will vary so scale the recipe up (or down) according to your needs.