I’m convinced you can’t mess up Pork belly.

Cooked these for about 3 hours on my Weber Kettle at 250F before glazing and putting back into the kettle for another hour. Caramelized for 15 ish minutes after and voila.

Apple chunks and regular kingsford charcoal - 22” kettle with Slow n’ Sear

Feedback encouraged.

I did make a video of the full recipe that I’ll provide in the comments.