Fully Loaded Pork Belly Nachos



  1. Prepare pickled onions the night before! Mix the brine of water, vinegar, and spices in a large sealable container. Add in the sliced red onion and let sit in fridge overnight.
  2. Fire up your drum to 300℉.
  3.  Combine the dry marinade and water. Using a flavor injector, generously inject the pork belly all over with the marinade mixture.
  4. Heavily coat pork in Sweet & Savory seasoning.
  5. Smoke at 300 for approximately 2 hours. Wrap in foil, cover with a cup of Tennessee Red, and return to smoker for another 2 hours. The pork should be done when the skin is tough and the meat is tender.
  6. Remove from heat and let rest in foil for another 30 minutes to an hour.
  7. Dice up the pork belly into 1/2 inch chunks.
  8. Sauce up the pork in Tennessee Red for more flavor and moisture.
  9. Load up a plate of chips with queso, pork, pickled onions, jalapeños, and green onion.
  10. Top it off with a sprinkle of cotija cheese and a generous drizzle of Raspberry Chipotle.