Directions

1. Prepare prepare pellet smoker on any other grill/smoker for indirect cooking at 250°F using apple pellets or wood for smoke flavor. 

2. Cut pork belly in half and then cut each half into thirds creating about a 2" wide strip of pork belly. 

3. Apply the honey mustard to the outside of each piece of pork belly and season generously with Apple Rub.

4. Place the pork belly strips on the smoker and cook for 3 hours or until the internal temperature reaches about 170° at this point the bark should be set on the outside. 

5. Place the pork belly strips in an aluminum half pan and pour in about 1 cup of apple juice.  Wrap aluminum foil over the top and continue to cook for 1 hour or until tender. Internal temperature should be 200-205°F and the meat probe should slide in without any resistance.  

6. Combine the apple jelly and sweet and sour sauce in a microwave safe glass bowl.  Heat for 3-5 minutes or until the jelly melts. Stir often to combine. 

7. Carefully remove the pork belly strips from the aluminum pan and place on a wire cooling rack.  Insert a bamboo skewer into each strip and dunk in the apple glaze mixture.  Add a little apple rub to the top and place back on the pit for a quick glaze.  This should only take about 5 minutes.