Step 1

Using your Billows and your Smoke X2 to control the temperature, preheat your smoker to 250°F (121°C).

Step 2

Cut the pork into 1–1 1/2″ cubes.

Step 3

Toss the pork with the BBQ seasoning until evenly coated.

Step 4

Arrange the pork cubes on your smoker. Insert a probe into one of the cubes to monitor the temp. (Pork temp is not critical at this point, but you’ll want to know about where you end up.)

Step 5

Cook the pork for 2 hours (use a timer to keep track of the time) while keeping the smoker temp at 250°F (121°C).

Step 6

Remove the pork cubes to a cake pan or disposable aluminum pan. Add the soy sauce, vinegar, 1/2 C sugar, honey, peppercorns, garlic head (sliced equatorially), and the Jalapeño (sliced) to the pan. Insert a probe into one of the cubes and cover the whole thing with foil. Set the high-temp alarm on the meat channel for 203°F (95°C)

Step 7

Increase your smoker temp to 325°F (163°C) and braise the pork.

Step 8

When the alarm sounds, use your Thermapen to verify the temp in a couple more cubes.

Step 9

Remove the pan from heat, move the pork to a bowl, and pour the braising liquid into a wide pan.

Step 10

Add the remaining half cup of brown sugar to the liquid and bring it to a boil, stirring and cooking, until thickened somewhat. Taste often to make sure you don’t reduce it too much. If you overdo it, add a little water to get the salt right.

Step 11

Meanwhile, heat your grill.

Step 12

Pour the slightly thickened braising liquid over the pork belly in the bowl and toss to coat.

Step 13

Cook the pork on the grill, turning every minute or so to keep from burning.  Baste with more adobo liquid to make a slightly sticky glaze.

Step 14

Remove the burnt ends from heat and enjoy!