If you like burnt ends this is the recipe for you!
You will need to start this the day before you want to serve it.
For the pork:
2 1/2 lbs pork belly
pork bbq rub, you can make your own or use one already made
bbq sauce, either homemade or bottled
For the Mac N Cheese:
1 lb. elbow macaroni, cooked according to package directions, drained, reserving 1/2 cup of cooking liquid
4 Tbs. unsalted butter
3 cups shredded sharp cheddar cheese
Salt and pepper to taste
Cut the pork belly into strips, cut away the thick chunk of fat, then cut into cubes. Place the cubed pork belly in a ziploc bag with about a cup of rub, mix all together and let sit for a couple hours.
Preheat oven to 225 degrees F.
Placed the pork on a cookie sheet, cover with heavy duty aluminum foil and bake for about 4 hours. It should be very tender and browned. Let cool to room temperature, then refrigerate overnight.
The next day, about an hour before serving: remove the meat from the refrigerator and pour a bottle of bbq sauce on and mix well.
Preheat the oven to 325 degrees F and start your pasta.
Place the meat into the oven and cook for 15 minutes, turn the oven off and let the meat sit until ready to serve.
For the Mac N Cheese, add the reserved pasta water and butter to pan, melt then add the pasta, stirring to coat, add the grated cheese, and salt and pepper to taste. Mix well until the cheese is completely melted and serve.
Serve the pork, mac n cheese with a vegetable of your choosing.