Ingredients
Equipment
Method
- Cut pork belly into 1-inch cubes. Season all sides generously with sweet BBQ rub. Let sit for 10 to 15 minutes while the rub adheres to the surface.
- Preheat smoker to 275°F using your preferred wood. Place pork belly cubes directly on the grates, spacing them ½ inch apart. Smoke for 2 hours until the bark is set and the color is dark and glossy.
- While pork belly smokes, slice jalapeños into ¼-inch rounds. Prepare a large aluminum foil pan. Increase smoker temperature to 300°F.
- Transfer smoked pork belly to the foil pan. Add sliced jalapeños, honey, BBQ sauce, and butter cut into pieces. Cover tightly with heavy-duty aluminum foil.
- Return covered pan to smoker at 300°F. Cook for 1 to 1.5 hours until pork belly is tender and a knife slides through easily.
- Remove foil carefully. Return uncovered pan to smoker for 20 minutes, allowing sauce to reduce and thicken into a sticky glaze. Stir once or twice for even coating.
- Remove from smoker. Rest for 5 minutes. Transfer to serving platter using a slotted spoon. Serve immediately while hot and sticky.
Nutrition
Notes
For extra heat, leave jalapeño seeds in. For milder burnt ends, remove seeds and membranes before slicing. The two-temperature method is critical for proper bark development and fat rendering. Don't skip the final uncovered phase or the sauce won't thicken properly.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 300°F oven for 10 to 15 minutes. The glaze may separate when cold but will come together when reheated.