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Molasses-cured smoked pork belly burnt ends in aluminum foil pan with dark caramelized glaze

Molasses-Cured Smoked Pork Belly Burnt Ends

Pork belly burnt ends cured in pure molasses for 24 hours, smoked at 250°F to a deep mahogany bark at 175°F internal, then braised in a molasses BBQ glaze for 2.5 hours until fall-apart tender. The final 15 minutes tack up the sauce into a sticky lacquered finish.
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Prep Time 30 minutes
Cook Time 6 hours 30 minutes
Molasses Cure Time 1 day
Total Time 1 day 7 hours
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: American, BBQ, Kansas City
Ingredients Equipment Method Notes

Ingredients
  

Pork Belly
  • 3 lbs pork belly skin removed, cut into 1.5-inch cubes
  • 1 cup molasses Grandma's or any unsulfured brand
  • coarse black pepper to season before smoking
Molasses BBQ Braising Sauce
  • 1/2 cup BBQ sauce your favorite
  • 1/4 cup molasses Grandma's or any unsulfured brand
  • 2 tbsp butter
  • 2 tbsp honey

Equipment

  • Smoker
  • Large Mixing Bowl with Lid or Plastic Wrap
  • Sharp Boning or Chef's Knife
  • Aluminum Foil Pan (Half-Size)
  • Heavy-Duty Aluminum Foil
  • Small Saucepan
  • Instant-Read Thermometer

Method
 

Cure and Prep
  1. Cut the pork belly into 1.5-inch cubes and place in a large bowl. Pour the full cup of molasses over the cubes and toss thoroughly until every piece is fully coated. Cover the bowl tightly with plastic wrap and refrigerate for 24 hours, tossing once at the 12-hour mark to redistribute the cure.
  2. Remove the cubes from the cure and gently shake off excess molasses (do not rinse). Transfer to a sheet pan and season generously on all sides with coarse black pepper.
Smoke
  1. Preheat the smoker to 250°F using hickory or oak pellets. Place the cubes directly on the smoker grates with space between each for smoke circulation. Smoke for 3 to 4 hours until the cubes reach 175°F internal temperature with a deep mahogany bark.
Braise and Finish
  1. During the last 30 minutes of the smoke, build the glaze: combine BBQ sauce, 1/4 cup molasses, butter, and honey in a saucepan over medium heat. Whisk until the butter melts and everything emulsifies into a smooth, glossy sauce. Keep warm.
  2. Transfer the smoked cubes to a foil pan in a single layer. Pour the warm glaze over the top and toss gently to coat every piece evenly.
  3. Cover the foil pan tightly with heavy-duty foil and return to the 250°F smoker. Braise for 2.5 hours until the pork is fall-apart tender. A probe should slide into a cube with almost no resistance.
  4. Remove the foil cover for the final 15 minutes of cooking to evaporate excess moisture and tack up the glaze into a sticky, lacquered coating.
  5. Pull the pan from the smoker and rest for 10 minutes so the sauce sets up on the surface. Serve directly from the pan with the remaining sauce spooned over the top.

Notes

Pure Molasses Cure: Don't dilute the cure with water or other ingredients. The full-strength molasses coating is what builds the deep flavor backbone and dark caramelized bark in the finished burnt ends.
Shake, Don't Rinse: After the 24-hour cure, lightly shake off excess molasses but never rinse the cubes. The thin molasses layer left on the surface is what becomes the bark under heat.
Optional Salt Boost: For a more savory finish that reads more like a true burnt end, add 2 teaspoons of kosher salt to the molasses cure. The current recipe is intentionally sweet-forward, but salt sharpens the bark and balances the molasses.
175°F Pull Point: Pull the cubes from the smoker once they hit 175°F internal. Earlier and the bark is too thin. Later and the cubes finish before the braise has a chance to do its work.
Hickory or Oak Pellets: Both pair well with the dark molasses flavor. Avoid mild fruit woods like apple or cherry — they get lost under the molasses backbone.

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