Crispy Pork Loaded Baked Tater!

Prepare the Pork Belly:

-Pat it dryyyy.

-Poke holes in the skin side of the pork belly to help it get crispy. 

-Season the underside of the pork belly with a light coating of SPG.

-Fire up the pit to 250-300°F. 

-Place the pork belly on the pit skin side up. 

-Pour a generous amount of salt all over the skin to protect it. 

-Cook for about 1 to 1.5 hours. Remove the salt crust and flip the pork belly. 

-Increase the temperature to 300-350°F to get the skin nice and crispy.

- Mop your pork belly every 15 minutes for another 3 hours. 

-Let the pork belly rest. 

-Remove the layer of crispy skin and set it aside. 

-Pull the pork into shredded pieces and add a little more mop sauce as you pull. 

-Chop up the crispy skin into small pieces.

Prepare the Potatoes:

-Roll the potatoes in a mixture of salt and water to evenly coat them. 

-Stab the potatoes with a fork all over. 

-Place the potatoes on a pellet grill at 450°F. 

-Cook until the internal temperature reaches 200-205°F (about 45 minutes).

Make the Mop Sauce:

-In a pot, melt the knob of butter. Add the diced onion and cook until translucent. Add garlic powder, red chili flakes, paprika, ACV, and hot sauce. Bring the mixture to a boil and let it cook.

Assemble the Loaded Baked Potatoes:

-Slice the cooked potatoes down the middle. Add butter. Add pulled pork. Sprinkle shredded cheddar cheese. Add a dollop of sour cream. Sprinkle chopped crispy skin on top. Garnish with chives.

Enjoy!