Smoked and pulled.
Pork flavor. We’re not hiding pork behind a sugary rub. This pork belly has a delicious natural flavor.
Prep ahead friendly. This can be reheated very easily, crisped up in a skillet on demand.
Sugar-free. Many recipes out there include brown sugar, orange juice, or even Mexican cola. Not here.
1 tablespoon black pepper 1 tablespoon kosher salt 1 1/2 teaspoons granulated garlic 1 teaspoon onion powder 1 teaspoon Mexican oregano 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cinnamon
Cut a crosshatch pattern into both sides and deeply season the pork. Rest in the fridge for 48 hours.
Smoke the pork belly at 250°F for the first phase, to build that delicious smoke flavor.
Raise the temp at the end to 300°F to build a crispy crust, the best part.
Wrap the pork belly in pink butcher paper and allow it to rest, which will help it shred.
Shred the pork belly and get ready to serve. You can crisp it up further in a skillet if you'd prefer as well.
It's ready to eat immediately, but this can also be stored for a meal the next day. It keeps well and crisps up perfectly.