I saw this on Guy’s Kitchen Ranch. This one is a two-day recipe, so allow for the time. We have succulent pork with Greek seasoning and a crispy skin. I slow smoked the pork, then cranked up the heat for cracklins. Of course I added traditional fixings: tzatziki, tomato, and onions all on a pita. I hope you like it.

2 pounds skin-on pork belly
6 tablespoons salt
1 tablespoon black pepper
1 teaspoon oregano
1 teaspoon basil
Pitas
Tomatoes, diced
Onions, slivered
Tzatziki sauce

Place pork belly skin side up and with a sharp knife, poke 100 holes in pork belly.

Sprinkle pepper, oregano, and basil on both sides.

Place in an airtight container and refrigerate over night.

Heat smoker to 275.

Place pork belly in smoker for 2 1/2 hours.

Add pork belly to a metal pan skin side up.

Heat oven to 450 degrees.

Cook pork belly until skin crisps (about 15 minutes).