By Matt Pittman
Bite-sized BBQ deliciousness. Pork belly is slow-smoked then tossed & sauced for a sweet, caramelized finish. Serve them as an appetizer and they won’t last long.
Prep Time
Cook Time
Pellets
8
Activating this element will cause content on the page to be updated.1 | (5-7 lb) skinless pork belly, cut into 1 inch cubes |
Meat Church Honey Hog, Honey Hog Hot or The Gospel Rub | |
1 Cup | apple juice, for spritzing |
1 1/2 Cup | Traeger Apricot BBQ Sauce |
1/2 Cup | clover honey |
1
When ready to cook, set Traeger temperature to 275°F and preheat, lid closed for 15 minutes.
275 ˚F / 135 ˚C
Super Smoke
2
Thoroughly coat all sides of the pork belly cubes with your choice of Meat Church Honey Hog, Honey Hog Hot or The Gospel Rub. I prefer a spicier rub because I finish these with a sweet sauce.
3
Allow the rub to adhere on all sides for at least 15 minutes. Place the pork belly in the Traeger fat-side down. I prefer to do this on a wire rack.
4
Cook the pork belly for 3 hours, spritzing with apple juice every 45 minutes or whenever it starts to look dry.
275 ˚F / 135 ˚C
03:00
Super Smoke
5
Pull the belly when the meat reaches an internal temperature of 190°F to 195°F. Some people pull the belly a lot earlier, but I want it really tender.
275 ˚F / 135 ˚C
190 ˚F / 88 ˚C
Super Smoke
6
Place the cubes in the half-size aluminum pan. Season and toss the cubes with more Meat Church rub.
7
Cover the cubes with Traeger Apricot BBQ Sauce. Drizzle clover honey across the top. Finally, toss the cubes thoroughly to ensure they are completely covered.
8
Return the pan (uncovered) to the Traeger and cook for another hour or until all liquid has reduced and caramelized.
275 ˚F / 135 ˚C
01:00
9
Allow them to cool for 15 minutes before serving. Enjoy!
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