Pork Steak Burnt Ends

-Preheat your grill, such as a chud box, to a temperature of 275-300 degrees Fahrenheit (135-150 degrees Celsius).

-Take the cubed pork neck roasts and season them with the 16 mesh black pepper and kosher salt (or your preferred seasoning), ensuring all sides are evenly coated.

-Place the seasoned pork cubes directly on the grill grates over the direct heat. Close the lid and let them cook for about 1 hour to 1 hour and 20 minutes, flipping them halfway through the cooking time.

-While the pork cubes are cooking, prepare the mop sauce. In a saucepan, melt the butter over medium heat. Add the sliced onion and cook for a few minutes until it starts to soften. Stir in the minced garlic, mustard, MSG (if using), Worcestershire sauce, red pepper flakes, paprika, hot sauce, and apple cider vinegar. Allow the mixture to come to a simmer.

-Add the brown sugar to the mop sauce, stirring until it dissolves. If desired, pour in the beer to add volume and flavor. Adjust the seasonings and ingredients according to your taste preferences.

-After the pork cubes have cooked for the initial hour to 1 hour and 20 minutes, begin mopping them with the prepared sauce. Use a brush or spoon to coat the cubes with the mop sauce, repeating this process periodically for the next 30 minutes.

-Remove the pork cubes from the grill and transfer them to a large sheet of foil. Add a few pats of butter on top of the cubes and drizzle them with some additional mop sauce and honey. Wrap the foil tightly around the cubes to create a packet.

-Place the foil-wrapped packet back on the grill for another 30 minutes or until the butter has melted and the flavors have melded together.

-Carefully remove the foil packet from the grill and let the pork steak burnt ends rest for a few minutes.

-Unwrap the foil and serve the pork steak burnt ends hot and dive in!

Note: The cooking times may vary depending on the thickness of the pork cubes and the temperature of your grill, so adjust accordingly.