Pork Belly Burnt Ends (with House of Q)

Ingredients
5 lb pork belly cut into 2" cubes
1/2 cup House of Q Competition Rib Rub or House Rub*

For the wrap:
1/2 cup Apple Juice
3 tbsp Honey

For the glaze:
1/2-1 cup House of Q Apple Butter BBQ Sauce*
3 tbsp Honey

*Available from Well Seasoned

1. Preheat your Pellet Grill to 250°F.

2. Slice the pork belly into 2” cubes. Rub the cubes with a light coat of Slow Smoke Gold BBQ Sauce. Season with the House of Q Competition Rib Rub or House Rub. Place the pork cubes on a jerky rack and transfer to the smoker, leaving space around each cube. Smoke until a mahogany brown bark is formed on the outside, about 3 hours.

3. Remove the pork cubes from the grill. Transfer the pork to a sheet of foil, laid out in a single layer. Pour the apple juice and 3 tablespoons honey over the pork. Wrap tightly with the foil. Return the foil to the smoker.

4. Increase the grill temperature to 300°F. Continue cooking until the cubes are very tender, nearly falling apart, about 45 minutes. The internal temperature will be around 205°F-210°F.

5. Open the foil packet. Pour about 1/2 cup of House of Q Apple Butter BBQ Sauce over the pork burnt ends. Drizzle the remaining 3 tbsp of honey over the top as well. Toss gently to coat. Return to the grill and cook until the sauce is tacky, about 15-20 minutes.

6. Remove from the smoker and serve warm.