 What I have right here, my friends, is 12 pounds of chicharrones pork belly, AKA meat blanket. Let's make it. Get you some sea salt and we're gonna heavily coat this bad boy. Get every little piece of this pork skin covered in salt. Get you a couple of these. And just penetrate tiny little holes into your pork belly skin. Now we got this nice and penetrated and salted. We're gonna throw it in the fridge for an hour. Now check out what we do next. Next step, you're gonna need some Guajillo chilies. We're gonna add them right into our boiling water and a handful of arbol chilies. These are for heat. Now that we got them boiling, we're just gonna reduce to a simmer and let them sit for about 20 minutes. All right, so now we're gonna get the pulp out of these peppers so you can simply split it open, rinse it in some water and the seeds will come right off. Take the back of your knife and simply scrape the pulp right away from the pepper, just like that. You can see that this is all the chili pulp that we got and we're gonna use the whole peppers of these arbols. Look at them, they got the little seeds in there. They're super spicy. Grab it up and throw it in. We're gonna need the juice of two giant limes. Seriously y'all, that is a giant lime. The most important ingredient you're gonna use today is Dano Chipotle. Put a bunch of that in there. Seriously y'all, if you use a half a bottle, it's okay, it's not full of salt. Pack full of real flavor, you can use as much as you want. Now we add six or seven cloves of garlic. Couple green onions. A small little grab of cilantro. Now we add one beer of your choice. Fasten your seatbelt and now we blend. Should be a nice, runny consistency just like that. Now let's give it a try. Oh wow. All right, now it's time to cook. And we're gonna scrape all the salt off. The salt's done its job, so now we'll get rid of it. I got a better idea. Simply just rinse the salt off. All right, now take your pork belly, lay its skin side down, make sure it's all flattened out. Now you want a really sharp knife and we're simply gonna make some slits into our pork belly, but make sure, most importantly, that you do not go through to the skin side. Just like that. You can see there's actual skin and then you got the pork belly. Move over about two inches and do it again. Now we got our two inch scores going that way. Let's go the other way. Cut right through down to the skin, but not penetrating through the skin. All right, so we got our blanket all scored up. It's time to take it outside, throw it on the smoker and I'm gonna take our sauce and sauce it outside so it don't make a huge mess inside. Time to sauce it up. Get your hands and move that sauce around, massage it into all these little nooks and crannies. All right, our work here is done. Now we just let the smoker do its work. We're about an hour in. I'm gonna get rid of this juice in a little bit. So it's been an hour and 45 minutes. We're 350 degrees. We're gonna tip right there. We're at 165. Look at that. Oh wow. Now I'm actually gonna rotate this. This might be the hotter side. Let it keep on cooking. All right y'all, it's been two hours, 45 minutes and 350. Look at this thing. We're gonna flip this over. You can see it's already pretty crispy but there's some spots that aren't. We're cranking it up to 500 and we're gonna get it crispy. So it's been about 30 minutes at 500 degrees. We're crispy. We're taking it inside. Look at the underbelly. Whoa. It charred up a bit. I already know y'all gonna burn me up in the comments because I burnt this up. But you never know, it might still be amazing. So let's get in here and get us a try. Oh ho ho ho. You guys, I totally thought that I burnt this and ruined everything. No, no my friends. This is absolutely dantastic. One of the best things I've ever made and listen to this crunch. You hear that? That is so insanely delicious. There's no sugar in dantos but like I'm tasting sugar. It's almost like that skins like candy. I wish I could buy you one so you could do it. That's amazing. Yeah, we'll get you some.