Barbecued Duroc Pork Belly
For the Dry Rub:
In a large airtight container, combine the salt, garlic powder, cumin, brown sugar, cinnamon, coffee, and black pepper. Store in a cool, dry place.
To Duroc Pork Belly:
Heat smoker to 220°F. Generously rub Duroc pork belly with Dry Rub. Cook in the smoker for about 5 hours and then check the internal temperature. The center should reach 180°F, and the meat should be extremely tender and falling apart. When finished cooking, remove bellies from smoker and rest 15 minutes. Slice against the grain.