If you have a smoker, it is very easy to make.
1 pork belly cut into 1"-1.5" cubes.
Seasoning:
Taco seasoning
Garlic Powder
Aw **** seasoning
https://www.amazon.com/Spicy-Seasoning-Big-Cock-Ranch/dp/B013D04YPUWe use bulk taco seasoning (costco)....season the heck out of the cubes!! (You really can't over season them). We also like to add garlic powder and Aw **** to give it more flavor....though it is not necessary. Just get creative with what you all like. Remember, a lot of the seasoning will fall off as the pork renders....that's why you can't really over season them in my opinion.
Cooking: (three steps)
1. Place on racks with room in between each piece.....as pictured. Place on the smoker for 2 hours at 250 degrees, or until you internal temp is 170-190....(depends on how much fat you want rendered). We shoot for 180 ish.
2. Take off the smoker and place in baking pans (foil / turkey cooking pans). Cover the bottom of the pan with a small amount of water so the pieces don't burn to the bottom. Add butter 1/2 to full stick depending on how badly you want to clog your arteries......I'm a full send kind of guy!!! Place pork in pan(s) and cover tightly with tin foil. Place back on the smoker for 2-2.5 hours.
3. Remove pan(s) from the smoker. Empty the fluid in the bottom of the pans (don't dump down the drain as it is mostly grease). We pour salsa verde over the pork at this point (just enough to lightly coat the pork.....not soaking in it) and place back on the smoker for 1/2 hour.
When it is done, it will be fall apart tender and the most beautiful piece of pork you have ever eaten. We let it stand for 1/2 hour to stiffen up and them we break / smash a few pieces onto our flour tortillas. Add cabbage salsa, mexican cheese of your choice, pickled red onion and hot sauce / salsa of choice. Eat till your sick......
For leftovers, you just reheat and repeat. What's not to love. You can have some of the leftovers for breakfast with eggs., lunch on a hogie roll, etc. etc. etc.
