SMOKED PORK BELLY Recipe

Marinate the Pork

In a bowl, mix smoked paprika, brown sugar, garlic powder, onion powder, salt, black pepper, liquid smoke, and apple cider vinegar. Rub this mixture all over the pork belly and let it marinate for at least 2 hours or overnight in the refrigerator.

Smoke the Pork

Preheat your smoker to 225°F (107°C). Place the marinated pork belly in the smoker and smoke for about 4-5 hours, or until it reaches an internal temperature of 190°F (88°C).

Rest the Pork

Once smoked, let the pork belly rest for 30 minutes before slicing.

Cook the Hominy

Rinse the dried hominy and soak it overnight in water. Drain and add to a large pot with chicken broth, chopped onion, garlic cloves, chili powder, cumin, and salt. Bring to a boil, then reduce heat and simmer for about 2 hours, or until the hominy is tender.

Make the Slaw

In a bowl, combine shredded purple cabbage, lime juice, olive oil, salt, and pepper. Toss to combine.

Slice the Avocado

Just before serving, slice the avocados.

Serve

In a bowl, ladle some red pozole, top with sliced smoked pork belly, avocado slices, and a generous portion of the cabbage slaw.