Cilantro Parsley

Cubing: Cut the pork belly into bite-sized cubes, roughly 1 to 1.5 inches in size. This will allow for even cooking and better absorption of flavors.
Applying the Rub: Generously coat the pork belly cubes with your chosen BBQ rub. Make sure to cover all sides of the cubes with the rub. You can use a store-bought rub or make your own by combining a mix of salt, pepper, paprika, brown sugar, garlic powder, onion powder, and any other spices you prefer.
Preheating the Smoker: Preheat your smoker to a temperature of around 225°F (110°C). Use hardwood chunks or chips for smoking, such as hickory, apple, or cherry, to infuse the meat with delicious smoky flavor.
Smoking: Place the pork belly cubes directly on the smoker grates, ensuring some space between them for proper airflow. Smoke the cubes for approximately 2 to 3 hours. During this time, the pork will absorb the smoky flavors and begin to render fat.
Checking for Tenderness: After the initial smoking period, check the tenderness of the cubes. They should be firm but not tough. If they're not tender enough, you can continue to smoke them for another hour or so, checking periodically.
Preparing the Sauce: In a bowl, mix the melted butter, Worcestershire sauce, and barbecue sauce. Stir well to combine.
Coating the Burnt Ends: Once the pork belly cubes are tender and have a nice smoky color, transfer them to a mixing bowl. Pour the sauce over the burnt ends and gently toss to coat each cube with the sauce.