Habanero Peach Pork Belly Burnt Ends

I had my friend Brendan Lamb, from Smiley's Barbecue in Roanoke TX, in town to cook with me, so we did his take on pork belly burnt ends. Try this sweet and spicy pork recipe.

1 center cut skinless pork belly
1c brown sugar
1c honey
1 can peach nectar
1/4c bourbon
2tbs unsalted butter
1tsp yellow mustard
1tsp ketchup
1/2tsp Louisiana Pepper Exchange Orange Habanero puree
Your favorite steak or bbq seasoning, like Central City BBQ's All Purpose BBQ Rub or Smileys Barbecue SPG Rub
Yellow mustard for slather

Preheat your smoker to 275-300* with lump charcoal and post oak wood. Apply a light coating of yellow mustard as a slather for the rub. Generously apply the bbq rub on all side is the pork belly. Place the pork belly on the smoker, and cook until you get an internal temperature of 195-200*, or probe tender.
While the pork belly is cooking, you can make the glaze. Start by heating up the bourbon until you smell a sort of nutty or vanilla smell coming from the pan, now add the butter and blend well. Add the rest of ingredients to the pan, and cook until it's reduced till about half or when it costs the sponn well. Set aside and let cool.
When the pork belly is done, remove from the smoker and let rest for about 30 minutes. Then cut into one inch by one inch cubes, place into an aluminum pan, pour the glaze over them evenly, cover with foil, and return to the smoker for 30 minutes. When done, remove the cubes from the pan, use a chefs torch to crops the edges, then top with a little honey over the top. Now enjoy.

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