Ingredients
Scale
- 3 pounds of skinless pork belly
- 3 tbsp Sweet Preacher BBQ rub
- 1 tbsp yellow mustard for binder
- 1 cup cherry juice for spritz
Cherry Bourbon Sauce
- 1 cup tart cherry juice
- 1/2 cup cherry preserves
- 1 cup BBQ sauce
- 4 ounces of bourbon
Instructions
- Preheat the smoker to 250° F and smoke with cherry wood for a sweet smoky flavor.
- Cube the pork belly into 1.5 x 1.5 inch pieces. Use yellow mustard as a binder then season the pork belly with Sweet Preacher BBQ rub.
- Place the pork belly pieces on a wire rack fat side down. Place the wire rack on the smoker at 250°F for 2 hours. Spritz the pork belly with cherry juice every hour to help build bark.
- In a pot, combine: 1 cup cherry juice, 1/2 cup cherry preserves, 1 cup BBQ sauce and 4 oz of bourbon. Cook over medium heat for 5 minutes until it begins to thicken then remove from heat.
- Place the smoked pork belly in an aluminum foil pan then pour the sauce over the top. Cover with foil, then place it back on the smoker for another hour.
- Remove the foil the last 15-20 minutes to help the sauce tack up.
- Remove from the smoker once the pork belly reaches an internal temperature of 200°F.
