Lay pork belly meat side down. Score skin and fat by cutting diagonal lines across pork. Be sure to cut deep enough to reach through the skin, fat and slightly into the meat of the pork.
A Boston butt or pork shoulder more than likely come to mind when thinking about pulled pork. While this cuts will definitely make delicious pulled pork, smoked pork belly is another great option. Once slow roasted in the smoker, the thick layer of fat melts into the shredded meat for flavorful, juicy, and smoky pulled pork.
Flip pork over and coat with favorite rub recipe for pork and a generous sprinkling of salt. Lightly press spices into meat.
Preheat smoker to 250 degrees Fahrenheit and add wood chips.
Place pork belly, meat side down, on the smoker grate. Cook for about 6 hours or until internal temperature has reached 195 degrees Fahrenheit.