INGREDIENTS:
1 slab of pork belly, skin off (1-1.5 pounds)
BBQ seasoning of your choice (though I recommend my original BBQ rub)
1 cup ketchup
1/2 diced red onion
3 tbsp garlic pepper rub
3 tbsp apple cider vinegar
1 cup brewed @deathwishcoffee
1/4 cup worcestershire sauce
1 cup brown sugar
2 additional tbsp BBQ rub of your choice
2 tbsp honey
TO MAKE:
Heat smoker to 250. While smoker comes to temp, cut pork belly into cubes no larger than 1.5 inches x 1.5 inches. Season cubed pork belly with BBQ rub of choice. Make sure each cube is coated. Heat pan to medium heat. Add onion and saute 3-5 mins on medium heat. Add in remaining ingredients. Simmer 10 minutes to reduce. Enjoy!
Place pork belly cubes on smoker. Let them cook for 2 hours.
While pork belly cooks, preheat small sauce pot to medium. Add in diced onion. Sautee 3-5 minutes. Add in 1 cup ketchup, 3 tbsp garlic pepper rub, 3 tbsp apple cider vinegar, 1 cup of black coffee, ¼ cup Worcestershire sauce, 1 cup brown sugar, 2 tbsp honey and 2 tablespoons of bbq rub of your choice. Bring to a simmer and let cook for 5 minutes. Turn off heat and let cool.
After 4 hours, the bark on the pork belly should be set. Place pork belly into a foil pan, cover, and place back on the smoker for 1 hour. After 1 hour, remove the lid from the foil pan and pour off the rendered fat. Coat pork belly bites in coffee bbq sauce. Place back on smoker uncovered for 30-45 minutes until pork belly is incredibly tender and the sauce has tacked up. 202 degrees internal is a sweet spot for me. Adjust to your liking and remember to rely on texture and feel.
RECIPE VIDEO:
