Makes: 6 servings
Prep Time: 30 min
Cook Time: 4-5 hrs
- 1 Pork Belly (preferrably skin off)
- BBQ rub
- A jar of Rio Luna Jalapeño peppers
- Brown sugar
- BBQ sauce
- Apple juice
- Apple (or other fruit) butter/jelly
- Hot Sauce
- If your pork belly still has the skin on, remove it. Then cut the belly into 1.5″ x 1.5″ cubes.
- Next, apply the BBQ rub to the cubes. To make things easier, you can use a ziploc bag: pour some rub in the bag, add some cubes, seal the bag and give it a shake. The cubes should have a thick, even coating of rub.
- Place the cubed pork belly on some kind of rack to make transporting to/from the smoker easier. Smoke at 275° F for approximately 2½ hours.
- Pull the pork burnt ends off the cooker and place it in a roasting pan. Add blocks of butter throughout the meat, plus the sliced jalapeno peppers. Spread the brown sugar and honey on top.
- Cover the pan with aluminum foil and smoke for another 1½ hour.
- While the meat is cooking, turn your attention to the glaze. Mix your favorite BBQ sauce, apple juice, apple butter/jelly and sauce. Again, to make things easier, you can add all the ingredients into a jar, close the lid and shake it up to mix the glaze evenly.
- Once the burnt ends are done cooking from step #2, transfer them to a clean roasting pan and discard the juice. Add the glaze and mix. Place it back on the smoker (uncovered) for an additional 15 minutes.
Thanks for the inspiration Side Chef