This recipe is truly delicious!
I bought a pork belly with the skin/rind still on this time- I recommend asking your butcher to remove if did you, as it was an added step, and a bit of a challenge. Having the skin/rind removed will allow the smoke and flavor from the rub to better penetrate the tender meat. Enjoy!
Ingredients
1 (5-7 lb) skinless pork belly, cut into 1 inch cubes
Rub (Pit Boss Original pulled pork rub)
1 Cup apple juice, for spritzing
1 1/2 Cup Homemade BBQ Sauce (or sauce of your choice)
1/2 Cup honey
Steps
1) When ready to cook, set Smoker temperature to 275°F and preheat, lid closed for 15 minutes.
2) Thoroughly coat all sides of the pork belly cubes with your choice of Rub. I prefer a spicier rub because I finish these with a sweet sauce.
3) Allow the rub to adhere on all sides for at least 15 minutes. Place the pork belly in the Smoker fat-side down. I prefer to do this on a wire rack.
4) Cook the pork belly for 3 hours, spritzing with apple juice every 45 minutes or whenever it starts to look dry.
5) Pull the belly when the meat reaches an internal temperature of 190°F to 195°F. Some people pull the belly a lot earlier, but I want it really tender.
6) Place the cubes in the half-size aluminum pan. Season and toss the cubes with more rub.
7) Cover the cubes with a BBQ Sauce of your choice, or see my homemade sauce recipe. Drizzle honey across the top. Finally, toss the cubes thoroughly to ensure they are completely covered.
8) Return the pan (uncovered) to the Smoker and cook for another hour or until all liquid has reduced and caramelized.
9) Allow them to cool for 15 minutes before serving.
10) Bon appétit!
