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Poke holes all over the skin side with a fine skewer or meat tenderizer. This helps the skin blister and puff later.
Flip and score the meat side in a 1-inch grid—this helps the spices and smoke penetrate deeply. Be careful not to pierce through the skin.
Rub a generous layer of Tenayo Roasted Poblano Barbecue Sauce on the meat side as a binder.
Massage the spice mix into the meat side only.
Mix salt and egg white to form a thick paste and spread it only on the skin. This helps draw out moisture, resulting in ultra-crispy skin later.
Preheat your smoker to 250°F.
Add applewood chips for a subtle sweetness.
Smoke the pork belly for about 3 hours, or until the internal temperature hits 190°F.
Place the pork belly in a foil basket, keeping the skin exposed.
Brush a thin layer of oil on the skin.
Roast in a convection oven or air fryer at 400°F for 20–25 minutes until the skin puffs and crisps up like chicharrón.
Rest for at least 10 minutes before serving.