- 1 (8-10 lb.) Pork Belly (skin off)
- BBQ rub (Killer Hogs works well)
- 1/2 Cup Brown Sugar (approx)
- 1/3 Cup Honey (approx)
- 1 and a half stick of butter
- Pork Rack
- Cooking Spray
- Smoker at 275º
Start buy setting the smoker to 275º
Next, cube the pork belly into cubes about an inch and a half wide.
Sprinkle the rub on all sides of the pork belly cubes.
Spray a pork rack with some cooking spray in order to keep the pork belly from sticking to the rack. (if you don’t have a pork rack you can place the cubes right on the rack of the smoker)
Place the pork belly on the rack leaving space in-between so that you can develop some nice bark on all sides.
After 2 and a half hours remove from the smoker and place the cubes in a half size aluminum pan. Top with brown sugar and honey. Enough to cover. Add the butter and scatter it out over the cubes.
Cover with the aluminum foil and place it back on the smoker for another hour and a half.
Take it back off the smoker and transfer the cubes to another half aluminum pan. Add the glaze from the recipe below. Toss the pork belly around so they are all covered and sticky
Place the pork belly back on the smoker uncovered for another 5 minutes.
For the Barbecue Glaze
- 1 Cup Killer Hogs “The BBQ Sauce”
- 1/4 cup Apple Juice
- 1/4 cup Apple Jelly
- 1 TBSP. Franks hot sauce (optional)
Combine all ingredients in a small pan and simmer over medium heat until smooth.
Recipe courtesy of Killer Hogs. Video can be found here. https://www.youtube.com/watch?v=nL82hlORY-k
