1. Trim excess fat from the pork belly, cut into 1 inch cubes.

2. Pat dry with paper towel.

3. Toss the cubes in rub, coating completely.

4. Place the pork belly cubes in a medium bowl covered with plastic wrap and place in the fridge for at least two hours or overnight.

5. Preheat the Traeger to 165 degrees F.

6. Place the pork belly cubes on a wire rack, on the bottom grill grate, fat side down.

7. Smoke for two hours.

8. Turn the Traeger up to 235 degrees F. Place the pork cubes into a disposable aluminum pan and add barbecue sauce, honey and juice. Toss to coat all of the pork.

9. Smoke for an additional three hours. 

10. Turn the Traeger up to 350 degrees F.  

11. Cook for 2 more hours, tossing every half an hour in the foil pan.

12. Drain the braising liquid and garnish with parsley.