Smoked Pork Belly with Moppin’ Sauce

• Prep Time: 1-2 days (brining) + 3-4 hours (cooking) • Yields: 10-14 servings

Ingredients:
1 pkg. Fossil Farms’ Skin on Pork Belly, 3.5 avg.
2 cups Kosher salt
2 cups sugar
2 tbsp. white pepper, ground 2 tbsp. crushed red pepper
4 cups cold water
1⁄2 cup crushed tomato
1 tbsp. crushed garlic
1 tbsp. crushed red chile
4 oz. water
4 oz. beer
1 tbsp. white vinegar

Equipment:
Five gallon bucket
Oven/charcoal grill

Method:
1. Mix salt, sugar, white pepper, crushed red pepper and cold water to make brine in a 5 gallon bucket.

2. Add Pork Belly and weigh down so it’s fully submerged in brine liquid.

3. After 24-48 hours, remove from brine and pat dry.

4. Cook in a roasting pan in oven or charcoal grill (preferred) skin side up at 300°F for 3-4 hours, or until fork tender.

5. Mix remaining ingredients to prepare Moppin’ Sauce.

6. Once Pork Belly is cooked, baste with sauce and serve with fresh tortillas or crusty rolls.

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