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Begin by cutting the boneless and rindless pork belly into sizable cubes.
Evenly coat the pork belly cubes with Firefly's cherry cola barbecue rub.
Prepare the Kamado Joe for indirect cooking at approximately 120 degrees Celsius.
Add a lump of apple wood to the fire to infuse a smoky flavor.
Close the lid and allow the Kamado Joe to maintain the temperature for about two hours.
After two hours, check the pork belly; it should reach a temperature of around 70 degrees Celsius.
Cover the pork belly with a mixture of butter, honey, apple cider vinegar, and barbecue sauce.
Return the covered pork belly to the Kamado Joe and cook for an additional hour until it is extremely tender and falling apart.