Sorghum Brunch Bowl - Sorghum Checkoff

Ingredients

• 1 1/4 cups Brown Sugar (for Furmano's Recipe- Chef Paul)
• 1 tablespoon Smoked Paprika (for Furmano's Recipe- Chef Paul)
• 1 1/2 tablespoons Chipotle Chili Powder (for Furmano's Recipe- Chef Paul)
• 1 1/4 tablespoons Ground Cinnamon (for Furmano's Recipe- Chef Paul)
• 4 cups Furmano's Fully Cooked Sorghum, Drained & Rinsed (for Furmano's Recipe- Chef Paul)
• 1/2 pound Pork Belly, cubed and cut in half (for Furmano's Recipe- Chef Paul)
• 1 1/2 tablespoons Smokey Chipotle Rub (for Furmano's Recipe- Chef Paul)
• 4 each Eggs, Large (for Furmano's Recipe- Chef Paul)