BBQ Pork Belly Pops

For the pork belly

1. Preheat the smoker to 250°F (120°C) with pecan wood for smoke.

2. Slice the pork belly into thick, pop-sized strips.

3. Slather all sides of the pork belly strips with yellow mustard to act as a binder.

4. Season generously with the A.P. seasoning and BBQ rub on all sides.

5. Place the seasoned pork belly strips on a wire rack and transfer into the smoker to build a bark.

   Then 120 min of waiting

6. Transfer the pork belly strips into an aluminum pan and pour the apple juice into the bottom.

7. Cover tightly with aluminum foil and return to the smoker until tender and rendered.

   Then 60 min of waiting

For the pops

8. Remove the pork belly strips from the pan and insert a wooden skewer into each piece to make pops.

9. Pour BBQ sauce into a tall cup or container and dip each pork belly pop to coat thoroughly.

10. Place the glazed pops back on the rack and return to the smoker to let the sauce set and caramelize.

    Then 15 min of waiting

11. Serve warm on skewers.