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!
