Smoked Pork Belly

• 2 1/2 lb Pork Belly
• 4 tbsp Agave Nectar
• 4 tbsp Olive Oil
• 1/2 cup Brown Sugar
• 1/2 cup White Sugar
• 4 tbsp Season Salt
• 3 tbsp Salt
• 3 tbsp Pepper
• 3 tbsp Paprika
• 2 tsp Cayenne
• 2 tsp Ancho Chile
• 1 cup Brown Sugar
• 1/3 cup Tiger Sauce
• 1/2 cup Honey BBQ Sauce
• 3 tbsp Honey
• 8 tbsp Butter (1 stick)

1. Mix up the olive oil & agave nectar as best as you can.
2. Make incisions into the fat of the belly then coat the entire belly with your oil/agave mix.
3. Mix the dry rub together & rub it over the entire belly but be sure to save some of the rub for the foil wrap process later.
4. Let the rub soak into the meat for about an hour if possible.
5. Then put the belly into the smoker at 250 fat side up.
6. This is very important because if you cook fat side down it won't render and will become tough.
7. After two hours in the smoker you want to wrap the belly so the meat doesn't get burned while you render that fat.
8. Remember everything you do in the foil wrap you do to both sides of the meat.
9. First lay down a little bed of brown sugar onto the foil the length of your meat & put some of what's left of your dry on top of that.
10. Then drizzle the tiger sauce across that.
11. Mix the honey bbq sauce & the honey together & drizzle that over everything else.
12. Place the butter on top of that.
13. Lay the meat on this & repeat on the process on top of the fat.
14. After wrapping is finished put it back in the smoker for 2-3 more hours.

pork belly, olive oil, brown sugar, white sugar, salt, salt, pepper, paprika, cayenne, chile, brown sugar, tiger sauce, honey, honey, butter

Taken from cookpad.com/us/recipes/345803-smoked-pork-belly (may not work)