Ingredients
Scale
Pork Belly
- 3 pounds skinless pork belly
- 2 tbsp yellow mustard
- 4 tbsp BBQ rub
- ¼ cup BBQ sauce
Peach Bourbon Glaze
- 1 cup peach preserves
- 3 tbsp butter
- 4 oz bourbon
- 2 tbsp honey
Instructions
- Take the slab of pork belly and cut it with a sharp knife into 2‑inch thick strips.
- Cut each strip into 2‑inch cubes, then place them in a foil pan.
- Use yellow mustard as a binder, then season the pork belly on all sides with your favorite BBQ rub.
- Place the pork belly on a wire rack, then put it on the smoker at 250°F for 3 hours. Lightly spritz the pork belly with Dr Pepper every 30 minutes.
- In a saucepan, add all of the ingredients for the Peach Bourbon Glaze. Keep stirring every 30 seconds until the sauce comes to a low boil, then remove from heat.
- Remove the pork belly from the smoker once the bark has set, then place it in a foil pan. Pour the Peach Bourbon Glaze over the pork belly and add a light drizzle of BBQ sauce. Place foil over the top and secure the edges, wrapping it tightly around the foil pan.
- Place the pork back on the smoker for another hour. Next, uncover the pork for the last 15 minutes to help the sauce tack up.
- Once the pork belly reaches an internal temperature of 200°F, remove it from the smoker.
- Let the pork cool for 5–10 minutes, then serve warm and enjoy.
- Prep Time: 15 Minutes
- Cook Time: 4 Hours
- Category: Appetizer, Dinner
- Method: Smoking
- Cuisine: American
