Candied pork belly cubes are the perfect appetizer for your next game night, neighborhood get-together, or tailgating party. Sweet, salty, and spicy, everyone will love these pork bites.
Slice pork belly into eight equal pieces, about 1 pound each.
Rub all sides of the belly with BBQ rub and place in a bag or wrap in plastic. Refrigerate for 2 to 72 hours.
Remove the pork belly from the refrigerator 1 hour before smoking.
Prepare a smoker for indirect heat with briquettes and wood chips at 200 to 225 degrees F (93 to 107 degrees C).
Smoke the pork belly, fat side up for 90 minutes.
Mix together the BBQ sauce, orange juice, and cola. Liberally drizzle the mixture over the pork belly three times every three minutes.
Remove the pork belly from the smoker and let rest for 1 hour. Increase the smoker temperature to 300 degrees F (149 degrees C).
Slice and cube the pork belly into 1-inch (2 1/2cm) cubes. Place in a pan and toss lightly with additional sauce mixture over the smoker until the desired doneness is reached.
Mix 1/4 cup BBQ rub, salt, and sugar together. Sprinkle over the pork belly cubes and serve with toothpicks.