Messy and Delicious.
Hearty, meaty, full of delicious textures.
Crusty bark on the outside, due to fat crisping up.
Simple to cook and forgiving, due to fat content.
Find a skinless pork belly with even marbling throughout.
Score a crosshatch into the fat side. Add your preferred seasoning right before it's time to add to the smoker
Add your pork belly to the smoker and smoke at 250°F.
Smoke until around 205°F, when the pork is probe tender. Rest in butcher paper for at least a full hour before shredding.
Pull the meat apart into strands, you may need to chop it into servable pieces for sandwiches.