[matched_content] Wow, cheat your own barbecue burn ends! Just a little bit of pork belly meat on the bottom, skin on top. Poke a thousand little holes, now let this sit overnight. Cook it up tomorrow, 24 hours later scrape off all that salt. That allows the skin to get super dry, which lets you get it super crispy. And if you haven’t noticed already, yes I’m remaking this recipe because this is one of the greatest things I’ve ever made by far. And we’re using my new maple bourbon rub on it this time. I smoked it at 250 for four hours, beer bacon barbecue sauce brushing it in all these cracks on a baking sheet. Red wine vinegar, brush that vinegar on there. Lastly, we just slowly broil it until that skin crisps up all around like chicharron. I’ll put this up against anything, the best blood in barbecue wow barbecue burning on the bottom, crispy chicharron on top. Put it all together, that is insane, try this.
