1/2 cup brown sugar
2 tsp. paprika
2 tsp. kosher salt
2 tsp. black pepper
1 tsp. cayenne
2 tbsp. granulated garlic
2 tbsp. onion powder or dried minced onion
1 tsp. espresso powder
5 lbs. pork belly, each cut into 2" thick slices
1. Mix all the spice rub ingredients together in a small bowl.
2. Place the pork bellies in a single layer into a shallow casserole or baking dish. Score the top of the pork rinds, then rub each generously on all sides with the spice rub. Cover and refrigerate for at least 30 minutes or up to 3 hours before smoking. If you have leftover spice rub, place in an airtight container in the refrigerator for up to a couple weeks for use in other preparations (good on ribs, salmon, chicken, etc.).
3. Preheat your electric smoker to 225F. Add hickory or apple wood chips to the wood chip box; fill the water box to the fill line and place in your smoker according to manufacturer's instructions.
4. Place the pork bellies onto a foil-lined baking sheet; place onto a rack (middle position) in the smoker, with a drip pan placed on another rack underneath. Smoke for approximately 5 hours or until the internal temperature of the pork is 195F.
5. Remove the pork bellies from the smoker, cover loosely with foil, and let rest 15 minutes. Once the pork is cool enough to handle, remove the rinds, which will be very tough after cooking. Slice or dice the pork bellies for use in sliders, sandwiches, tacos, burritos, etc.
Great Additions to Pork Belly Sandwiches, Sliders, Tacos, Burritos (mix and match to your taste):
Brioche, Hawaiian or your fav buns
Tortillas (I use flour instead of corn because they are more pliable)
Pickled red onions http://thegrubfiles.blogspot.com/2016/11/pickled-red-onions-escabeche-de-cebolla.html
Caramelized jalapeños http://thegrubfiles.blogspot.com/2015/09/sauteed-mushrooms-for-burgers-and-steak.html
Caramelized onions http://thegrubfiles.blogspot.com/2015/09/sauteed-mushrooms-for-burgers-and-steak.html
Shredded lettuce or cabbage
Chopped fresh cilantro
Chipotle crema http://thegrubfiles.blogspot.com/2011/07/grilled-fish-tacos-with-chipotle-crema.html
Mango salsa http://thegrubfiles.blogspot.com/2011/07/jerk-shrimp-with-mango-red-onion.html
Pico de gallo http://thegrubfiles.blogspot.com/2011/07/grilled-fish-tacos-with-chipotle-crema.html
Jalapeno or Habanero Jelly