Strip rosemary leaves from the stems and coarsely chop. Mix rosemary and other marinade ingredients in a bowl until well combined.
Cut pork into 2×6 inch pieces, for better flavour you can remove skin.
Place the pork in a large sealable plastic bag and pour marinade over top of pork. Expel as much air as possible, seal bag and toss to coat evenly. Place bag in fridge to marinade overnight.
Take pork out of bag and place on a baking sheet. Pat the pork dry with a clean paper towel, do not remove the seasonings that are clinging to the pork. Discard the marinade.
Let pork sit at room temperature for about 2hrs before putting in the smoker.
When pork reaches an internal temperature of 68-71°C (155-160°F) remove from smoker, loosely cover with foil and let rest for 15 minutes.
If you smoked with the skin on, remove skin and thinly slice or cut into bite size pieces. Serve plain or with dipping sauce below on the side or drizzled over pork.
JD Dipping Sauce
Ingredients:
1 cup Tomato Sauce
6 Tbsp Brown Sugar, Honey or Maple Syrup
1.5 ounces Jack Daniels (one shot)
2 Tbsp Malt Vinegar
1 Tbsp grainy Mustard
2-4 tsp Chipotle Tabasco Sauce or 1 Chipotle Pepper
Using a long sharp knife, remove the rind by slicing it away from the rest of the pork belly.
Mix paprika, salt, black pepper, garlic powder, dry mustard, and thyme to make the seasoning. Rub the seasoning all over all sides of the pork belly.
Place pork belly on a smoker rack and put it in the smoker. Smoke until the pork belly reaches an internal temperature of 175°F (79°C). This will take a few hours.
Remove the pork belly from the smoker and let cool s lightly so you can handle it.
Slice the pork belly into 1 inch square chunks.
Spread the cubed pork belly evenly in a disposable aluminium tray with high sides.
Place the cubes of butter on top of the pork. Sprinkle with brown sugar and drizzle BBQ sauce, hot sauce and Worcestershire sauce all over.
Cover with foil and place back in the smoker.
Smoke for an additional hour. Remove foil and stir the pork belly cubes in the sauce.
Continue to smoke until the cubes caramelize and reach an internal temperature of 195-205°F (91-99°C). Stir a couple more times during this final smoke.