Smoked Pork Belly Carnitas Tacos

Combine a mixture of half the amount of salt and all of the brown sugar. Rub mixture generously on pork belly and refrigerate overnight. Rinse off with cold water.

Place in smoker at 280 degrees for six hours, basting every hour with tequila glaze.

Heat a medium sauce pot over medium heat, add the melons and cook, stirring frequently for 1-2 minutes.

Pour in tequila and burn off alcohol.

Add orange juice, reduce by half and allow to cool completely.

Combine salt and granulated sugar with bay leaf in a stock pot; add enough hot water todissolve the salt and sugar. Cool mixture down with ice or cold water. Cover pork shoulders with mixture and refrigerate overnight. Take pork shoulders out of brine and pat dry. Put pork into roasting pan coated with oil and slow roast pork at 250 degrees forapproximately four hours or until very tender. It depends on size of pork shoulder; to speed upthe process, cut shoulder into smaller pieces.

Heat tortilla on flat griddle.

Add pulled pork shoulder (carnitas) and diced pork belly. Top with Mexican slaw and cotija cream.