Start by cubing your pork belly into 1-2” cubes. Next, start lathering your cubed pork belly with oil then thoroughly season with your favorite BBQ seasoning or my homemade BBQ season below. Place your pork belly on a baking wire rack evenly spaced out and set aside.
Preheat your smoker for medium-low heat (250F). Top with wood chips or wood chunks for added smoke flavor.
Add your pork belly onto the smoker and cook for 2.5 hours. Once they are around 160-180F, pull off and place in an aluminum foil pan & top with butter pads, brown sugar and agave nectar. Cover with foil and place back in the smoker for 1.5 hour or until they are 205F internal.
As the pork belly is finishing, preheat a skillet over a medium heat fire (about 350F) for the BBQ Sauce. Begin by adding your tequila and let simmer for 2 minutes. Next, add the rest of the ingredients and stir. Let simmer over medium low heat until thickened (about 10-15 minutes). Once done, pull off and let cool for 5 minutes.
Once the pork belly is done, open it up and discard any excess liquid. Cover in the BBQ sauce and place back on the smoker, uncovered, to caramelize for 15 minutes. Once done, pull off and let cool for 5 minutes
When done, serve with sliced jalapenos, limes and some Lone River Ranch Water. Enjoy!