Smoked over oak wood and finished with a sticky Kentucky bourbon and brown sugar glaze.
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Preheat your smoker to 225°F (107°C) using oak wood for a robust, traditional smoke profile.
Cut the pork belly into 1.5-inch cubes to ensure even cooking and maximum surface area for the glaze.
In a small bowl, combine the paprika, salt, pepper, and garlic powder; toss the pork cubes in the rub until thoroughly coated.
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.
While the pork smokes, whisk together the bourbon, brown sugar, apple cider vinegar, and Dijon mustard in a saucepan.
Simmer the glaze over medium-low heat for 10-15 minutes until it reduces by half and becomes syrupy.
Transfer the smoked pork cubes into a foil pan, pour the bourbon glaze over them, and toss to coat evenly.
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.
