Preheat your smoker or oven to 275°F. If using a smoker, fruit woods like apple or cherry work especially well with pork belly because they add a slightly sweet smoky flavor.

Cut the pork belly into evenly sized cubes, about 1 to 1½ inches. Try to keep the pieces similar in size so they cook evenly.

Place the pork belly cubes in a large bowl and drizzle with olive oil. Toss until coated.

In a separate bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, chili powder, and cayenne pepper. Sprinkle the seasoning mixture over the pork belly and toss until every piece is fully coated.

Arrange the pork belly cubes on a wire rack or baking sheet, leaving a little space between each piece.

Smoke or bake for about 2½ hours, turning once halfway through if baking in the oven. The pork belly should become deeply browned with crispy edges while staying tender inside.

Transfer the cooked pork belly pieces into a foil pan or baking dish. Add the barbecue sauce, honey, butter, and hot sauce if using. Toss gently until everything is coated in the sticky glaze.

Cover loosely with foil and return to the smoker or oven for another 45 minutes to 1 hour. During this stage, the sauce thickens and caramelizes around the pork belly, creating that classic burnt ends texture.

Remove from heat and let rest for about 10 minutes before serving. The glaze will thicken slightly as it cools.