Smoky Burnt Ends Burnt Ends BBQ Sandwich with Pickled Slaw

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender burnt ends smoked to perfection, glazed with a smoky barbecue sauce, piled high on a toasted bun with tangy pickled slaw. This American-inspired grilling recipe, ready in about 75 minutes, pairs pork brisket burnt ends, barbecue sauce, yellow mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 60 min Serves 4 American cuisine 550 cal/serving

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Ingredients

1 lb pork brisket burnt ends
1/2 cup barbecue sauce
2 tbsp yellow mustard
1/4 cup apple cider vinegar
2 cups shredded green cabbage
1 medium, julienned carrot
1 tsp kosher salt
1/2 tsp black pepper
1 tbsp sugar
4 hamburger buns

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Instructions

Step 1: Preheat oven to 300°F. Place 1 lb pork brisket burnt ends in a baking dish. Pour 1/2 cup barbecue sauce over the burnt ends and toss to coat evenly. Cover with foil and bake for 1 hour, stirring halfway through until tender and sticky.
Step 2: Meanwhile, combine 2 cups shredded green cabbage, 1 medium julienned carrot, 1/4 cup apple cider vinegar, 2 tbsp yellow mustard, 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tbsp sugar in a bowl. Toss well and let it pickle at room temperature for 30 minutes.
Step 3: Toast 4 hamburger buns in the oven for 3-4 minutes until golden and slightly crisp.
Step 4: To assemble, pile the warm burnt ends generously onto the toasted buns, then top with a heaping spoonful of the tangy pickled slaw. Serve immediately.