- Main
- Appetizer
- Pork
- American
- Make-ahead
- Smoker
- Oven
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
For the pork and rub
- 3 lb
skinless pork belly, in one slab
- 2 tbsp
yellow mustard
- 3 tbsp
dark brown sugar, packed
- 1 tbsp
kosher salt
- 1 tbsp
smoked paprika
- 2 tsp
coarse black pepper
- 2 tsp
garlic powder
- 1 tsp
onion powder
- 1 tsp
chili powder
- 1/2 tsp
cayenne pepper
For the glaze
- 4 tbsp
unsalted butter, cut into small pieces
- 1/2 cup
honey
- 3/4 cup
barbecue sauce
- 2 tbsp
chipotles in adobo, finely minced, plus 1 tbsp adobo sauce
- 1 tbsp
apple cider vinegar
- 2 tbsp
dark brown sugar, packed
Contains milk (unsalted butter).
Not checked: coarse black pepper.
AI didn’t find a diet this fits, going by the ingredients (not checked).
Steps
- Step 1
Fill your smoker's water pan and heat the smoker to 250°F, using a fruit wood or hickory. If you don't have a smoker, heat the oven to 250°F and plan to roast on a rack-lined sheet pan instead.
20 min · 250°F
- Step 2
Pat the pork belly dry and trim any loose flaps or glands. Cut it into even 1 1/2-inch cubes; a firm, well-chilled slab cuts most cleanly.
15 min
- 3 lb skinless pork belly
- Step 3
Toss the cubes with the mustard until lightly coated. In a bowl, stir together the brown sugar, salt, smoked paprika, black pepper, garlic powder, onion powder, chili powder and cayenne, then sprinkle over the pork and toss until every side is coated.
10 min
- 2 tbsp yellow mustard
- 3 tbsp dark brown sugar
- 1 tbsp kosher salt
- 1 tbsp smoked paprika
- 2 tsp coarse black pepper
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- 1/2 tsp cayenne pepper
- Step 4
Set the cubes fat-side up on a wire rack, leaving about 1/2 inch between them, and put the rack in the smoker. Smoke until the outsides are deep mahogany with a dry, set bark, about 3 hours. Don't flip or fuss with them.
3 hr, hands-off · 250°F
- Step 5
Transfer the cubes to a disposable foil pan or 9x13 metal baking pan. Add the butter pieces, honey, barbecue sauce, minced chipotles with their adobo, vinegar and brown sugar, and toss gently to coat.
10 min
- 4 tbsp unsalted butter
- 1/2 cup honey
- 3/4 cup barbecue sauce
- 2 tbsp chipotles in adobo
- 1 tbsp apple cider vinegar
- 2 tbsp dark brown sugar
- Step 6
Cover the pan tightly with foil and return it to the smoker. Cook until the pork is probe-tender, meaning a skewer slides into a cube with no resistance, about 1 1/2 hours.
1 hr 30 min, hands-off · 250°F
- Step 7
Uncover and cook 20 to 30 minutes more, stirring once or twice, until the sauce has reduced to a thick glaze that clings to each cube. Let the pan rest 10 minutes, then toss once more and serve warm with toothpicks.
40 min · 250°F
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026