Ingredients
Scale
- 3 pounds of skinless pork belly
- 1 cup Bachan’s Sweet Pineapple
- 2 tbsp SPG blend (salt, pepper garlic powder)
- 1 tbsp BBQ rub
- 3 tbsp butter
- 2 tbsp brown sugar
- ½ cup crushed pineapple
- 2 cups pineapple juice (for spritzing)
Instructions
- Cube the pork belly into 1.5 x 1.5 inch thick cubes then place in a bowl.
- Marinate the cubed pork belly in 1 cup of Bachan’s Sweet Pineapple Sauce for 1 hour.
- Place the marinated pork belly on a wire rack, then season with SPG and a light coating of a BBQ rub.
- Preheat your smoker to 250° F and use apple or cherry wood for a sweet smoky flavor.
- Place the pork belly on the smoker for 3 hours. Spritz them every hour with pineapple juice to add extra flavor.
- Place the smoked pork belly in an aluminum foil pan with 3 tbsp butter, 2 tbsp of brown sugar and ½ cup crushed pineapple. Cover the pan with aluminum foil then place them back on the smoker for an additional hour.
- Uncover the pan for the last 15 minutes then add a drizzle of Sweet Pineapple BBQ sauce.This will help the sauce tack up and get sticky.
- Remove the pork belly from the smoker once they reach an internal temperature of 200° F.
- Garnish with sesame seeds and thinly sliced green onions then serve warm!
