[matched_content] This dish is like a mix of chicharron and barbecue burnt ends, it’s truly unbelievable. First, we poke a thousand tiny holes in the skin to help dry it out. After 24 hours, all the excess moisture should be gone.
Next, we cut the meat into two-inch cubes, being careful not to pierce the skin. We then coat it in a hot honey seasoning, making sure to get it into every crevice. The meat is then smoked at 225 degrees for three hours, before brushing it with white vinegar and finishing it in the oven at 475 degrees until the skin bubbles up.
The end result is a stunningly beautiful piece of meat that is insanely delicious. Give it a try and be blown away by how good it is.