Ingredients:
For the Dry Rub:
2 teaspoons chili powder
1 packed tablespoon brown sugar
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
¼ teaspoon black pepper
1 teaspoon salt
¼ teaspoon cayenne pepper
For the BBQ Glaze:
⅔ cup BBQ sauce of choice
3 tablespoons butter
2 packed tablespoons brown sugar
For the Pork Belly:
3 pounds pork belly (non-salted, skin removed)
2 tablespoons olive oil (or other neutral oil)
Instructions:
Set up charcoal grill for low, indirect heat, between 225° Fahrenheit to 250° Fahrenheit.
Add all ingredients for dry rub to small bowl. Mix thoroughly and set aside.
Place pork belly on cutting board. Using sharp knife, cut pork belly into roughly 1.5-inch cubes.
Transfer pork belly cubes to large bowl. Add olive oil and toss or stir to coat cubes thoroughly. Add dry rub and toss or stir again.
Transfer seasoned pork belly cubes to grill, placing directly on bare wire rack over indirect heat. Grill approximately 2 ½ hours, until meat is dark red.
Remove meat from grill and place in disposable aluminum pan. Add ingredients for BBQ glaze to pan and stir all ingredients until cubes are thoroughly coated.
Cover pan with aluminum foil and place pan on wire rack in grill. Grill additional 2 hours, or until pork belly reaches internal temperature of 200° Fahrenheit.
Once pork belly reaches target temperature, carefully remove pan from grill. Let pork belly rest 3 to 5 minutes, then serve warm with desired sides.
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