Pork Belly Mac & Cheese Sandwich

1. Preheat smoker to 250F and score pork belly (skin side down) in a cross-hatch pattern to open meat up for more flavor and smoke penetration.
2. Apply a layer of olive oil to the scored part and season generously with All Purpose.
3. Place on the smoker for 2hrs, skin side up. Remove, poke holes in skin, and spread on a generous layer of salt.
4. Remove, mix together the sauce (Kinder’s Original BBQ, 1/2 stick melted butter, 1 Tbsp apple cider vinegar), and slather on the scored area (not the skin). Place into a conventional oven at 400F for 30-35 minutes skin side up. While that sizzles, place some leftover or packaged mac in the smoker. Toast French bread as well.
5. Remove and allow to rest for about 15 minutes. Cut into the size of your bread and build the sandwich!