Ingredients:
- 1 whole pork belly, 6-7 pounds
- 1/3 cup favorite pork dry rub
- 2 disposable foil pans and 2 baking racks make this procedure much easier
Ingredients for Sauce:
- 1/2 cup barbecue sauce
- 1/2 cup cherry preserves
- 1 Tbsp. yellow mustard
- 2 Tbsp. balsamic vinegar
- 1/2 stick butter
Directions:
- Preheat the smoker to 275 F. Chill the slab of pork belly in a refrigerator or freezer for 30 minutes.
- On an extra large cutting board, lay the pork belly out fat side up and slice vertically to cut slabs 1- 1 1/2 inches thick. Cut these slabs into cubes of about 1 – 1 1/2 inch thickness. Larger portions like rectangles can also be done depending on your preference.
- Place your dry rub in a small bowl and roll each cube in the spices. Don’t be afraid to coat them fully.
- Then place it on a baking or cooling rack. Place the baking rack full of seasoned pork belly onto the smoker over indirect heat and close the chamber.
- Start checking them after about 2 hours with a digital thermometer. Smoke the pork belly bites until the internal temperature is 190-195 F. A full pork belly takes about 2 1/2 hours.
- Pull the smoked pork belly out of the smoker and transfer it into a foil roasting pan. Rest for 5 minutes.
- Combine sauce ingredients in small saucepan and bring to boil over medium heat for 1-2 minutes and whisk well.
- Pour this over the cubes of pork belly, tossing well so that each cube is covered in sauce or serve on the side.
