Directions

1. Start by removing the skin from the pork belly, if it hasn’t already been removed. Leave a good amount of fat on, as this will slowly render during the cook and help keep the burnt ends juicy.

2. Cut the pork belly into even 3–4cm cubes. Try to keep them as consistent as possible so they cook at the same rate.

3. Lightly coat the pork belly cubes with olive oil or yellow mustard, then season generously with Lane’s Cowboy Butter. Make sure all sides are coated. Let the seasoning sit for 20–30 minutes so it can sweat into the meat and start pulling moisture to the surface.

4. Set your smoker or BBQ up for indirect cooking at 125–135°C. Place the pork belly cubes directly onto the grill grates, leaving a little space between each piece so the smoke can move around them properly.

5. Smoke for 2.5–3 hours, or until the pork belly has taken on good colour and the outside has started to form a bark. You’re looking for a deep golden colour with some darker caramelised edges.

6. Transfer the pork belly cubes into a foil tray. Add the cubed butter, honey, apple cider vinegar and apple juice. Sprinkle over a little extra Cowboy Butter, then cover the tray tightly with foil.

7. Return the tray to the BBQ and cook for another 45–60 minutes, or until the pork belly is soft and probe-tender. The ideal internal temperature is usually around 93–96°C, but tenderness is more important than the number. A skewer or thermometer probe should slide in with very little resistance.

8. Remove the foil and gently toss the pork belly through the buttery glaze. Place the tray back onto the BBQ uncovered for 15–20 minutes to let the glaze reduce and tack up.

9. Once sticky, glossy and tender, remove from the heat and rest for 5–10 minutes before serving.

10. Serve as a BBQ snack, loaded onto soft rolls, over mac and cheese, with pickles, or as part of a bigger BBQ platter.