This is a long recipe and has a lot of elements and many steps, but the taste testers said it was worth it. Sure it was, they didn’t lift a damn finger. The break down is hot honey and smoked pork belly, smoked for 3 hours. Sticky, smokey, and spicy then dipped in guacamole which you didn’t see coming. I hope you like it.

3 pounds pork belly (Hayfield Farms)
1 1/2 cup brown sugar
2 tablespoons chili powder (Abundant Acres Poppi’s)
1 tablespoon garlic powder
1 teaspoon salt substitute
1/2 teaspoon cayenne pepper
1 teaspoon smoked paprika
1 tablespoon kosher salt
10 ounces hot honey
12 ounces favorite guacamole

Mix brown sugar, chili powder, paprika, cayenne, salt, and garlic powder in a bowl.

In a Tupperware dish add rub to all sides of pork belly. Refrigerate for 2 days.

Heat smoker to 275.

Place pork belly in a metal pan and add to smoker for 2 hours.

Cut pork into cubes. Top with hot honey.

Smoke for additional 30-40 minutes.

Let rest for 15 minutes covered with foil.

Serve with guacamole.