Bourbon Glazed Smoked Pork Belly

Ingredients

• 4 pounds Skinless pork belly
• 0.5 cup Brown sugar
• 0.5 cup Kentucky bourbon
• 0.25 cup Apple cider vinegar
• 2 tablespoons Smoked paprika
• 1.5 tablespoons Kosher salt
• 1 tablespoon Black pepper
• 1 tablespoon Garlic powder
• 1 tablespoon Dijon mustard
• 3 pieces Oak wood chunks

Instructions

1. 1

   Preheat your smoker to 225°F (107°C) using oak wood for a robust, traditional smoke profile.

2. 2

   Cut the pork belly into 1.5-inch cubes to ensure even cooking and maximum surface area for the glaze.

3. 3

   In a small bowl, combine the paprika, salt, pepper, and garlic powder; toss the pork cubes in the rub until thoroughly coated.

4. 4

   Place the pork cubes on a wire rack and smoke for 3 hours, or until they develop a deep mahogany color and a slight bark.

5. 5

   While the pork smokes, whisk together the bourbon, brown sugar, apple cider vinegar, and Dijon mustard in a saucepan.

6. 6

   Simmer the glaze over medium-low heat for 10-15 minutes until it reduces by half and becomes syrupy.

7. 7

   Transfer the smoked pork cubes into a foil pan, pour the bourbon glaze over them, and toss to coat evenly.

8. 8

   Cover the pan with foil and return to the smoker for another 60-90 minutes until the pork is fork-tender and the glaze is sticky.