Pork Belly Burnt End Peach Pie Crumble

Instructions

• Step 1: On a cutting board with a sharp knife, cube pork belly into 1.5 inch squares. Add the yellow mustard, Rossarooski's Honey Rib Rub, & Ron's Screamin' Pig Rub, mix well. Allow to rest in the refrigerator for 4-6 hours or overnight.
• Step 2: Preheat recteq to 275ºF.
• Step 3: Add the pork belly in a single layer on the recteq and allow to smoke for 2 hours until golden brown.
• Step 4: Add the pork belly to a large steamer pan, with the Harry's Secret Sweet Sauce, Peach Pie Filling, Kristy's Sweet Heat and mix well. Wrap with foil and cook for 1-1.5 hours until the pork belly is soft.
• Step 5: In a medium mixing bowl combine the flour, brown sugar, butter, and Rossarooski's Honey Rib Rub to create the crumble topping.
• Step 6: Unwrap the pork belly and top with the prepared crumble topping. Increase recteq to 350ºF and cook for 15-20 minutes until the topping is crisp.