Prep Time: 25 min
Cook Time: 290 min
Yield: 4- 6
Difficulty: Medium
Ingredients
Dry Rub
1 cup brown sugar
1/4 cup kosher salt
4 tbsp. smoked paprika
2 tbsp. coarse black pepper
1/2 tbsp. cumin
1/2 tbsp. onion powder
1/2 tbsp. garlic powder
1 tsp. cayenne pepper
Pork Belly End
5 lbs. pork belly, sliced into cubes
3 tbsp. extra virgin olive oil
1 cup dry rub
Applewood Smoking Chips
For the Sauce
1 cup Bourbon BBQ Sauce
3 tbsp. unsalted butter
2 tbsp. honey
Bourbon BBQ Sauce
1/2 onion, finely minced
4 cloves garlic, finely minced
3/4 cup bourbon whiskey
1/2 tsp. ground black pepper
1/2 tbsp. salt
2 cups ketchup
1/4 cup tomato paste
1/3 cup cider vinegar
2 tbsp. liquid smoke flavoring
1/4 cup Worcestershire sauce
1/2 cup brown sugar, packed
1/3 tsp. hot pepper sauce or to taste
Directions
1. Load the Napoleon Stainless Steel Smoker Box with pre-soaked applewood chips and install it into the grill. Preheat the grill to between 200°F and 225°F using burner under the smoker box.
2. In a large bowl, combine the brown sugar, salt, paprika, black pepper, cumin, onion powder, garlic powder, and cayenne.
3. Trim excess skin and fat off the pork belly, slice into 2-inch cubes, and place into a large bowl.
4. Add olive oil and dry rub liberally and then place cubes into a large tray. Place the probe from a Napoleon Bluetooth BBQ Thermometer in a piece of pork belly.
5. Smoke uncovered, with the lid down, for three hours using indirect heat or until the thermometer reaches 190°F.
6. While the pork smokes, make the BBQ sauce. In a medium saucepan add onion, garlic, and bourbon. Simmer for 10 minutes or until onions are translucent. Add remaining ingredients. Bring to a boil, reduce heat, and simmer for 20 minutes. Remove from the heat, and set aside. You can store any extra in the refrigerator, once you’re done with this recipe.
7. When the Pork reaches the desired temperature Add the BBQ Sauce, butter, and honey. Cook for an additional 90 minutes or until the internal temperature is roughly 200°F to 203°F.
Recipes
https://www.napoleon.com/en/ca/barbec…
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