Prepare your pork belly by removing the skin, if you prefer, or score the skin. Cut deeply 1” inch cross-hatch throughout the whole skin. Be careful not to cut into the meat. We purchased our pork belly at Costco and it did not have the large skin layer on top.
To add your rub to your pork you are going to want to first pat your pork dry with paper towels to pick up any extra moisture.
Place the pork belly on a sheet pan and sprinkle, like Pixie Dust, a generous amount of the dry rub and your smoked sugar over all sides, rubbing it into all the little areas of the pork belly. Then cover the pork belly with plastic wrap and refrigerate for at least 24 hours.
When you are ready to cook, take out your pork belly and leave out for about an hour till it is at room temperature. Please set your Traeger Grill to 225℉ and preheat, lid closed for 15 minutes.
Place pork belly directly on the grill grate, port belly fat side up, and cook for 3 to 6 hours (depending on the size of your pork belly) until the internal temperature reaches 200℉. Remove from grill and let rest for 15 minutes.
Cube pork belly into 1 1/2 x 1 1/2 inch cubes and skewer all in uniform size.
To carmelize all sides of the skewer you can use a flat cast iron griddle, frying pan, or barbeque, whichever you prefer and have available. We like to lightly spray each side with cooking spray so it doesn’t stick to the griddle.