Smoked Pork Belly Brussels Sprouts

This was a fun one to do if you have a Traeger (or other smoker) and 3-4 hours to tend to the smoke. We love to find a lengthy Traeger recipe when we have time for a lazy day at home on a weekend. Perfectly paired with the Chimichurri Lamb Chops and a glass of red wine.

Directions:

1. Cut Pork Belly into 1 inch cubes

2. Coat evenly with the Honey Hog BBQ Rub and Holy Cow BBQ Rub

3. Place pork belly pieces with the fat side down, on grill over a baking sheet

4. Smoke for 3 hours on the Traeger

5. Every 45 minutes, spray 50/50 apple juice/apple cider vinegar mixture to the cubes

Brussels Sprouts:

1. Meanwhile, quarter brussels sprouts

2. Coat with olive oil, salt & pepper, garlic powder to taste

3. Scatter onto a baking sheet & cook on a charcoal grill - used the charcoal grill for the taste but (can also use an oven at 450 degrees for 30 minutes flipping halfway through)

To Serve:

1. Combine Pork Belly, Brussels Sprouts, drizzle agave syrup, maple syrup, or something similar and top with sliced Fresno chilis and salt to taste.

Ingredients:

• Pork Belly

• Brussels Sprouts (Whole)

• 1 Fresno chili

• Agave syrup

• Meat Church's Honey Hog BBQ Rub

• Meat Church's Holy Cow BBQ Rub

• salt, pepper, garlic powder