Directions
Preheat your smoker to 250 degrees Fahrenheit. I used Cowboy Charcoal’s Charcoal and
Applewood Pellets in my Traeger.
Lay your pork belly out on a cutting board. With a sharp knife, cut the pork belly into 1-inch
cubes.
Season generously with Crove Food Co. Pork Rub & Seasoning on all sides and let sit for
about 20 minutes.
Cover a baking sheet with aluminum foil, then place a wire baking rack inside of that. The
excess grease will catch in the pan and the aluminum foil will make cleanup a breeze. Place
the pork belly fat side up on the wire rack.
Smoke for 2.5 hours, then remove the pork belly from the smoker.
Cut up 1 stick of butter in ½ inch pats.
Put butter, brown sugar, Crove Food Co. Pork Rub & Seasoning, ½ jar Allegro Spicy BBQ
Sauce, and beer in the bottom of a large aluminum pan.
Add the pork belly to the aluminum pan and toss around. Cover with aluminum foil.
Place back on the smoker for 1.5 hours.
Serve and enjoy!
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