Watch Duce make it
BBQ Like a Boss
The Flavor Starts Here
Cook it with Duce.
The Method
Maple Glazed Pork Belly
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Preparation and Seasoning
- Preheat the smoker to 275°F.
- Season the raw pork belly evenly with Duce's Original Rub and a generous amount of black pepper.
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Smoking
- Place the seasoned pork belly in the smoker.
- Smoke for 4-5 hours or until the internal temperature reaches 175°F.
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Wrapping and Glazing
- Remove the pork belly from the smoker and wrap it in foil with 1/4 cup of maple syrup and 1/4 cup of butter.
- Place the wrapped pork belly back in the smoker and cook for an additional hour or until the internal temperature reaches 205°F.
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Resting and Slicing
- Remove the pork belly from the smoker and let it rest for 1 hour.
- Slice the rested pork belly into cubes.
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Maple Glaze Preparation
- In a saucepan over medium heat, combine 1 cup of maple syrup, apple cider vinegar, and butter.
- Stir in the chopped parsley, minced shallots, and minced red bell pepper.
- Cook until the glaze is well combined and slightly thickened.
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Final Assembly
- Dip each pork belly cube into the maple glaze, ensuring each piece is thoroughly coated.
The Cook in Pictures
Every angle.
Bring Competition Flavor Home
BBQ Like a Boss
Season it, smoke it, glaze it. Duce's Wild takes it from there.
