Ingredients
- 3-4lb Villari Prime Skinless Pork Belly
- 2 tbsp Vegetable Oil
- For the Dry Rub
- 1/2 c Dark Brown Sugar
- 2 tbsp Sea Salt
- 2 tbsp Hungarian Paprika
- 1 tbsp Chipotle Powder
- 1 tbsp Coarse Ground Black Pepper
- 2 tsp Garlic Powder
- 2 tsp Ground Cumin
- 1 tsp Chili Powder
- 1/2-1 tsp Cayenne Powder (depending on how spicy you like it)
- For the Sauce
- 1/4 c Unsalted Butter
- 1/4 c Dark Brown Sugar
- 2 tbsp Honey
- 3 to 4 tsp Tabasco Sauce or your favorite hot sauce… (depending on how spicy you like it)
Directions
- Preheat smoker to 225 degrees F, no more than 250 degrees F. Place a wire rack over a baking sheet lined with foil. Mix together the dry rub ingredients in a small bowl, set aside.
- Pour vegetable oil on Pork Belly and coat evenly. Sprinkle the dry rub over pork belly cubes and toss to mix thoroughly. Place spice rubbed pork belly cubes on the wire rack sprayed with cooking spray. Leave a little room between each cube.
- Smoke uncovered for 1 1/2 hours. Turn smoker to 250°F and continue smoking for 2 to 2.5 hours more.
- In a saucepan melt the butter, brown sugar, honey and Hot Sauce. Cook until sugar is completely dissolved.
- Remove the pork belly cubes from the smoker and transfer to a foil pan. Pour sauce over the smoked pork belly cubes, cover with foil and place back in the smoker.
- Cook for 1 hour or until the internal temperature reaches 185°F. Remove foil, close the smoker lid and smoke for another 20 minutes. Remove from Smoker and let rest for 10 minutes then serve.
