Step 1

Using a sharp chef's knife, butterfly open the slab of pork belly to increase the surface area.

Step 2

In a mixing bowl, combine 1 cup of brown sugar and 1 tablespoon of ground cinnamon to create the seasoning mixture.

Step 3

Sprinkle the sugar-cinnamon mixture evenly over the butterflied pork belly.

Step 4

Lightly season the pork belly with salt to balance the sweetness.

Step 5

Roll the pork belly into a tight cylinder, securing the roll with cooking string along its length.

Step 6

Evenly coat the tied pork belly roll with more of the sugar-cinnamon mixture, ensuring it's thoroughly covered.

Step 7

Preheat your smoker or grill to 250°F (121°C).

Step 8

Place the seasoned pork belly roll on the smoker rack.

Step 9

Smoke the pork belly at 250°F for 4-5 hours, or until it reaches your desired level of tenderness and smokiness.

Step 10

In a small saucepan, melt a generous amount of butter along with some brown sugar and maple syrup. Mix well to create a basting sauce.

Step 11

After 4-5 hours of smoking, baste the smoked pork belly roll with the butter, brown sugar, and maple syrup mixture.

Step 12

Return the basted pork belly to the smoker for an additional hour. This will help caramelize the basting mixture and enhance the flavors.

Step 13

Once the pork belly is beautifully caramelized and tender, remove it from the smoker.

Step 14

Carefully remove the cooking string and slice the roll into thick, flavorful pork belly cinnamon rolls.