Cut the skin off the pork belly in one piece and use to make crackle in oven as it’s not needed for this recipe.

Slice the pork belly into 3cm cubes.

Preheat a smoker to an internal temp of approximately 120 degrees C.

Add wood pieces once the temperature has been reached to create a thin blue smoke.

Place pork belly pieces into a large mixing bowl. Sprinkle ¼ cup Grill Society Sweet Memphis Rub on top and toss vigorously with your hands until all pieces are thoroughly coated.

Arrange evenly on a wire mesh baking tray, spacing carefully so pieces don’t touch one another.

Place tray into the preheated smoker.

Smoke for 3 hours at a temperature range between 115 to 120 degrees C.

Remove the tray from the smoker. Using gloved hands, carefully transfer pork to an aluminium foil pan, arranging pieces so they are evenly spread.

Evenly distribute brown sugar, honey, butter, ½ cup Grill Society Tennessee Original BBQ Sauce, apple juice and remaining dry rub over the pork. Cover and seal the pan with aluminium foil.

Return the pan to the smoker and smoke for 2 more hours at a target temperature of 120 degrees C.

Remove the foil pan from the smoker and remove the foil lid. Carefully transfer the individual pieces from the braising liquid into a new, clean foil pan and drizzle remaining barbecue sauce over the top.

Place the new foil pan back in the smoker and smoke, uncovered, until the sauce is a little tacky, 15 or so minutes. Don’t leave it in too long or you will sacrifice that “rendered” texture that you have worked so hard to achieve.

Cut the cheese slices into squares roughly the size of the pork bites and place on top of individual pork bites.

Place a single burger pickle slice on top of the pork piece.

Now top with a drizzle of Ketchup and Mustard.

Close the lid on the smoker for another 5 mins or until the cheese begins to melt.

Remove from the smoker, place on a serving board or tray, place a toothpick in each burger bite and serve immediately.

Enjoy!