Directions

1. Preheat your smoker or barbecue to a temperature range of 125°C to 130°C.
2. Finely chop rosemary, red onion, apple, parsley, and garlic. Sauté the chopped ingredients in a pan with maple syrup, bourbon, and Lane's Maple Pecan seasoning over medium heat for approximately 5 minutes; then set aside.
3. Remove the skin from the pork belly and flatten it as much as possible. Apply mustard and a sprinkle of Lane's Maple Pecan seasoning to the pork belly. Fill the pork belly with the sautéed mixture and pecans, then wrap it tightly. Further, wrap the pork belly with bacon and secure it with ties to hold everything together.
4. Place the prepared pork in the barbecue, maintaining a temperature of 125°C to 130°C, for about 3 hours or until the internal temperature reaches 66°C to 70°C. For the first hour, use cherry wood for smoking.
5. Remove the pork from the barbecue and let it rest for 15 to 20 minutes. Slice and enjoy!