Ultimate Smoked Pork Belly Cubes: A Tender, Juicy Delight

Learn how to make ultra-juicy, fall-apart smoked pork belly cubes with a low-and-slow cooking method that locks in moisture and flavor.

Introduction

Pork belly is one of the most indulgent cuts of meat, but it often ends up tough or dry when not cooked correctly. Inspired by Interstellar Barbecue in Austin, this recipe takes a different approach to achieving a supremely tender, juicy pork belly with a deep, rich flavor. By using a long hold at a steady 150°F, we allow the fat and collagen to fully render, creating a texture akin to the best brisket. Follow these steps to master smoked pork belly cubes that will impress at any barbecue gathering.

Step 1: Prepping the Pork Belly

Start with a thick, skinless slab of pork belly. The thicker the cut, the juicier the final product will be. Generously season it with a balanced rub; in this case, we use Sure Shot Sid’s Roasted Coffee Rub, which enhances the pork with subtle coffee undertones without overwhelming the flavor.

Step 2: Setting Up the Smoker

Use a wood of your choice, but for this recipe, Yellow Birch provides a mild, slightly sweet smoke. Light your smoker and bring the temperature to 250°F. A large water pan helps stabilize the temperature and maintain moisture throughout the cook.

Step 3: Smoking the Pork Belly

Place the pork belly on the stack side of your offset smoker to allow for even cooking. Smoke at 250°F for about 7 hours, rotating it halfway through to prevent overcooking on the firebox side. When the internal temperature reaches around 190°F, it’s time to wrap.

Step 4: Wrapping for the Long Hold

Lay out several sheets of foil and spray them with water to retain moisture. Wrap the pork belly tightly and transfer it to a holding device (an oven or a sous-vide setup works well) set at 150°F. Let it rest for 15-18 hours to allow the fat and collagen to fully break down.

Step 5: Preparing the Glaze

Create a rich glaze by combining:

• 1/3 cup barbecue sauce
• 1 cup maple syrup Gently heat and mix until well combined. While Interstellar Barbecue uses a peach tea glaze, this maple-based glaze complements the coffee rub beautifully.

Step 6: Slicing and Saucing

Carefully unwrap the pork belly. Slice it into 1.5-inch cubes, ensuring uniform pieces for even saucing. Pour the glaze over the cubes and brush thoroughly to coat each side.

Step 7: Final Touch (Optional)

For competition-style texture, place the glazed cubes back in the smoker at 250°F for 10-15 minutes to set the glaze. If you prefer a softer finish, skip this step and serve immediately.

Step 8: Serving and Enjoying

These smoked pork belly cubes should be incredibly tender, with a rich, smoky flavor and caramelized outer layer. Serve them as a main dish or use the extra trimmings for pulled pork sandwiches or tacos.