All natural; no MSG, no anti-caking agents, no fillers or preservatives.  Simply blended spices.  No Bull!

Ingredients:
3         lbs       Pork belly 
1/4      C         Yellow mustard
3/4      C         Spice union Honey Habanero Rub
1         C         Chicken stock
1/2      C         Classic Barbecue Sauce (click here for the recipe)
1/2      C         Apricot Lemongrass Glaze (click here for the recipe)

 

1. Preheat your smoker to 225°F.

2. Slice the pork belly into four long strips.

3. Rub the yellow mustard on all sides of the pork belly strips.

4. Liberally season the pork belly on all sides with Spice Union Honey Habanero Rub.

5. Place the pork belly strips into the smoker and smoke for 3 hours.

6. Remove the pork belly from the smoker and cut the strips into 1 1/2 “ cubes.

7. Place the cubed pork belly in a large foil baking pan.

8. Add the chicken stock to the foil baking pan and tightly cover the pan with aluminum foil.

9. Place the foil baking pan back into the smoker and braise the pork belly for 3 hours.

10. Remove the foil baking pan from the smoker and remove the aluminum foil cover. Allow the pork belly to cool for at least 1 hour.

11. Using a toothpick or skewer, dip each pork belly into the Classic Barbecue Sauce or Apricot Lemongrass Glaze to give it a thin coating. Place these coated cubes of pork belly on a wire rack.

12. Place the wire rack into your smoker and continue to cook until the sauce sets on the outside of the pork belly. This will take about 25 minutes.