Set your smoker to 120c.

Cut the pork into cubes and season with the Grill Society Kickin’ Southwest Rub.

Place into the smoker for around 2 hours or until the pork has some great colour and the rub has set on the meat.

Chop the peaches into small pieces and combine in a pan with 3 tbsp water, 1 tbsp brown sugar and 200g Hot Honey and simmer for 10-15mins.

When happy with the colour, place the pork in a foil tray and add some apple juice to line the bottom of the tray, Grill Society Sweet Honey BBQ Sauce and the peach hot honey. Wrap tightly and place back in the smoker for up to 2.5 hours or until the pork belly bites are tender and fall apart.

Rest for 5 minutes and dig in!