Ingredients
- 1 Villari Prime Skinless Pork Belly
- 1/4 c Mustard (Yellow)
- 1/2 c Rub (Apple rub works great!)
- works great!)
- 1 c apple cider
- 1 18-oz Jar Jelly (I always use Apple Jelly or Apricot Jelly)
- 12 oz Sweet and Sour Sauce (La Choy)
Directions
- Cut Pork Belly into strips, 2-inches wide by 5 or 6 inches long
- Rub all over with the yellow mustard (use gloves to keep your hands clean)
- Sprinkle all over with the Rub (I am somewhat liberal with the rub)
- Smoke on 250-degree smoker over indirect heat for about 3 hours or until internal temperature reaches 170 degrees F.
- Place the Pork Strips in an aluminum pan and pour in the Apple Cider. Wrap tight with foil and continue to cook on smoker for another hour or until internal temperature is about 195 to 200 degrees F. no more than 205 degrees F.
- In the meantime, heat the Jelly and the Sweet & Sour Sauce until it is melted and combined
- Remove the Pork Strips and place on cooling rack. Insert a wooden skewer into each pork strip and apply sauce mixture, (I have found it is better to dunk the strips into the sauce for a thick coating)
- Place back on cooling rack and apply a little more rub, add back to the smoker one last time for 5 to 10 minutes to glaze and caramelize the sauce.
- Once glazing is complete, they are ready to serve.
