Prep
60+ mins
Cook
3 HRS
Ingredients
1 kg
Pork belly - skin removed
1
Bottle of Bull's Eye Louisiana chipotle hot sauce
1
Bottle of Bull's Eye original BBQ sauce
1 tbsp
Honey
-
Pork rub mix
Instructions
Step 1
Cut up pork belly into 1 inch cubes.
Step 2
Coat well in Bull's-Eye Louisiana Chipotle hot sauce and pork rub - use more hot sacue for an extra kick.
Step 3
Let it rest for an hour to get to room temperature.
Step 4
Get the smoker up to 265°F and cook under indirect heat for 2 hours.
Step 5
Put the cubes into a foil tray and add 1tbsp of runny honey and half a bottle of Bull's-Eye Original BBQ sauce and mix to cover the meat well.
Step 6
Smoke for an additional hour until tender.
Step 7
Turn the burnt ends half way through to cook all over.
Step 8
Brush with more Bull's-Eye Original BBQ sauce if you want them extra sticky.
Step 9
Serve with bacon onion rings glazed with the BBQ sauce.