Directions

1. Preheat your smoker to 120°C.
2. Peel the skin off the pork belly.
3. Apply mustard as a binder, then layer on the Maple Pecan rub followed by the Apple Wood rub.
4. Smoke for approximately 2 hours or until the internal temperature reaches 74°C/165°F.
5. Place butcher paper on a surface, spritz it with a mixture of 80% water and 20% maple syrup.
6. Wrap the pork belly tightly and return it to the smoker until the internal temperature reaches at least 94°C/205°F, and the meat is tender when probed.
7. Take the pork belly out of the smoker, unwrap it to release steam, cool for 5-10 minutes, then rewrap and let it sit at room temperature for an hour or until ready to serve.
8. Prepare a mixture of parsley, garlic, red wine vinegar, lime, chili, tomato, and rice bran oil.
9. Create guacamole by mashing together avocado with lime.
10. Slice the smoked pork belly and assemble as desired!