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Cut the pork belly into bite-sized cubes, roughly 1 to 1.5 inches in size.
Generously coat the pork belly cubes with the rub. Make sure to cover all sides of the cubes with the rub.
Preheat your smoker to a temperature of around 225°F (110°C). Use hardwood chunks or chips for smoking, such as hickory, apple, or cherry, to infuse the meat with delicious smoky flavor.
Place the pork belly cubes on a prepared baking dish. Smoke the cubes for approximately 2 to 3 hours.
In a bowl, mix the melted butter, Worcestershire sauce, 1 tablespoon of the rub and barbecue sauce. Stir well to combine.
Once the pork belly cubes are tender and have a nice smoky color, transfer them to a mixing bowl. Pour the sauce over the burnt ends and gently toss to coat each cube with the sauce.