Here's a great recipe that takes a while to prepare, but is well worth the wait!
2lb Pork Belly
5 oz Cajun Seasoning Rub (recipe follows)
8oz Lucille's Habanero Infused Honey (6 oz for sauce, 2 oz for finishing drizzle)
1 whole pineapple (save one quarter for juicing)
1/2 cup brown sugar
1oz Pineapple Juice
1 Tspn red pepper flakes
1 bunch fresh chopped cilantro.
Cut your pork belly into one inch cubes. I used the pre-sliced pork belly from Costco, so they are only 1/2" thick. Coat them well with the Cajun seasoning. Place them on a rack and smoke them on low for 2 hours.
In a sauce pan combine 6 oz Lucille's Habanero Honey and 1/2 cup brown sugar on low heat and stir until sugar is dissolved. Add in the butter and stir until incorporated.
When pork is finished smoking, combine them with the honey brown sugar sauce and coat all pieces evenly. Place them in a flat Pyrex dish or aluminum tray and cook them at 250 until they are tender and the sauce has become sticky (about 2 hours).
Peel and cut your pineapple into 4 quarter wedges. Cut out the core of each quarter wedge. Slice 3 of the four wedges into 1/2' slices width wise.
Pan sear these slices until they are charred.
Cut them in half and alternate pineapple pieces and pork belly on the skewers. Juice the remaining pineapple wedge.
Finishing sauce for drizzle:
Combine 1 oz pineapple juice and 2 ounces Lucille's Habanero Honey and red pepper flakes and stir until fully mixed. Use as a sauce to drizzle over your skewers. Top with some fresh chopped cilantro.
Cajun Spice Rub
3 tablespoons Smoked Paprika
2 tablespoons Garlic Powder
2 tablespoons Onion Powder
1 teaspoon Cayenne Pepper
2 tablespoons dried Leaf Oregano
2 tablespoons dried Thyme
2 tablespoons dried Sage
2 tablespoons Salt
2 tablespoons Black Pepper
Combine all ingredients in a bowl and thoroughly mix. Save the remaining mixture in an airtight container for other recipes.