01 -
Preheat smoker to 120°C using oak, hickory, pecan, or fruit wood for optimal smoke flavor.
02 -
Trim and cut pork belly into 2.5 cm x 2.5 cm cubes for even cooking.
03 -
Generously coat pork belly cubes on all sides with Honey Hog seasoning and let rest for 15–30 minutes, or refrigerate overnight for enhanced flavor absorption.
04 -
Arrange seasoned pork belly cubes fat-side down on the sheet pan and place in the smoker. Smoke for approximately 3.5 hours or until an internal temperature of 90°C is reached and the meat is tender.
05 -
Transfer smoked pork belly cubes to an aluminum pan and toss thoroughly with a mixture of barbecue sauce and rib candy in a 2:1 ratio. Mix until each piece is well coated.
06 -
Return the uncovered pan to the smoker and cook for an additional 45 minutes, or until the exterior is caramelized to your preference. Allow to cool for 15 minutes before serving.
07 -
Optionally, garnish with Cowboy Candied Jalapeños before serving.