CLT’s(Chicharrones, Lettuce, Tomato)
Serves 6
30 mins prep
150 mins cook
180 mins total
Everyone knows BLT’s, we decided to change it up and replace the bacon with Chicharrones! Packed full of flavor, I think you will love em!
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Heat smoker, oven or pellet grill to 275 degrees.
Score fat cap on pork belly and season generously with rub of choice.
Place on smoker for 2 hours.
After 2 hrs, remove from smoker and allow to rest for 20-30 min.
Cut pork belly into large strips.
Deep fry in small batches at 350 degrees for around 5-6 min.
Allow to cool on a wire rack.
Place Chicharrones on large cutting board with lettuce and sliced tomatos. Add SPG or more of seasoning you used on Pork Belly.
Chop to desired size pieces. Add bottle of mayo and mix well.
Cut sub rolls in half and toast in butter or bacon grease for added flavor.
Fill each sub roll generously and enjoy!
