Ingredients

Method

1. 1

   Cut the pork belly into bite-sized cubes. Drizzle with olive oil to act as a binder.

2. 2

   In a bowl, mix together paprika, chili powder, granulated garlic, mustard powder, salt, black pepper, red pepper flakes, and dried oregano. Generously season the pork belly cubes on all sides, tossing to coat evenly.

3. 3

   Arrange the seasoned pork belly cubes on a wire rack. Place them in a smoker preheated to 250°F (121°C). Smoke for 2 hours.

4. 4

   While the pork belly is smoking, bring a large pot of salted water to a boil. Add the macaroni noodles and cook according to package directions until al dente. Drain the noodles and set them aside.

5. 5

   Grate the cheddar and parmesan cheeses.

6. 6

   After 2 hours, remove the pork belly from the smoker and place it in a skillet or pan. Pour your favorite BBQ sauce over the pork belly bites and toss to coat.

7. 7

   In a saucepan over medium heat, melt the butter. Whisk in the flour and the remaining seasoning mix to form a roux. Slowly pour in the heavy cream and evaporated milk, whisking continuously until smooth.

8. 8

   Add a large handful of the shredded cheddar cheese to the sauce and stir until it's completely melted, smooth, and has thickened.

9. 9

   In a large bowl or skillet, combine the cooked macaroni with about half of the cheese sauce and stir until well-coated.

10. 10

    Begin layering the dish in a cast-iron skillet. Start with a layer of the sauced pork belly bites, followed by a layer of the mac and cheese. Top with more shredded cheese, another layer of pork belly bites, and the remaining mac and cheese.

11. 11

    Pour the rest of the cheese sauce over the top. Sprinkle generously with the remaining shredded cheddar cheese, chives, and parmesan cheese.

12. 12

    Place the skillet in the smoker or an oven until the top is golden brown and bubbly.

13. 13

    Remove from the heat, let it rest for a few minutes, then serve hot and enjoy the cheesy goodness.