Directions

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1. Pat the pork belly dry. Use a meat tenderizer to poke plenty of holes all over the skin (this helps render the fat and creates much better crackling).

2. Generously just the meat side. Dont touch the skin - with Lane’s BBQ Cubano Rub.

3. Smoke at 200°F for 3 hours.

4. Transfer the pork to a pan or foil boat. Place lime leaves and dried Arbol chillies around the meat. Pour beer so it just touches the bottom of the meat (not covering the skin).

5. Increase temperature to 275°F and cook for 1.5 hours.

6. Increase to 350°F (177°C) and cook for another 40 minutes, or until the pork is probe-tender (internal temp around 195–205°F / 90–96°C).

7. Transfer to a hot oven on grill/broil setting at 250°C (482°F) for 8–10 minutes, watching closely until the skin is golden and super crispy. Rest the pork for 15–20 minutes before slicing.

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1. Chop the pork crackling with the super tender meat

2. Cut the rolls in half

3. Spread aioli on the bottom half and mustard on the top half.

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1. Swiss cheese

2. Chopped pork belly

3. Pickles

4. Another slice of Swiss cheese

5. Close the sandwich and press it in a sandwich press, panini press, or cast-iron skillet with a weight on top for 3–5 minutes until the bread is golden, crispy, and the cheese is fully melted.

6. Cut in half and serve immediately.