Ingredients
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This recipe serves:
8
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 | (5-7 lb) skinless pork belly, cut into 1 inch cubes |
| Meat Church Honey Hog, Honey Hog Hot or The Gospel Rub | |
| 1 Cup | apple juice, for spritzing |
| 1 1/2 Cup | Traeger Apricot Sauce |
| 1/2 Cup | clover honey |
This recipe serves:
8
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 | (5-7 lb) skinless pork belly, cut into 1 inch cubes |
| Meat Church Honey Hog, Honey Hog Hot or The Gospel Rub | |
| 1 Cup | apple juice, for spritzing |
| 1 1/2 Cup | Traeger Apricot Sauce |
| 1/2 Cup | clover honey |
Steps
1
When ready to cook, set the Traeger temperature to 275°F and preheat with the lid closed for 15 minutes.
275 ˚F / 135 ˚C
2
Thoroughly coat all sides of the pork belly cubes with your Meat Church rub of choice. Let sit for 15 minutes for the rub to adhere.
3
Arrange the pork belly cubes on a wire rack, fat-side down, then place the rack on the grill grates. Close the lid and cook until the internal temperature reaches 190-195°F, about 3 hours, spritzing with apple juice every 45 minutes or as needed if the pork starts to look dry.
275 ˚F / 135 ˚C
190 ˚F / 88 ˚C
03:00
4
Transfer the pork belly to a half-size (9 x 13-inch) aluminum pan. Season and toss the cubes with more Meat Church rub.
5
Cover the pork belly cubes with the Traeger Apricot BBQ Sauce. Drizzle the honey over the top, then toss until the pork is well coated.
6
Place the pan, uncovered, on the grill grates. Close the lid and cook for another hour, or until all liquid has reduced and caramelized.
275 ˚F / 135 ˚C
01:00
7
Let the pork belly bites cool for 15 minutes before serving. Enjoy!
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