Score the pork belly with a crosshatch on the fat side, about ¼” cuts. Season all sides of the pork belly and allow it to rest with the spices, uncovered, in the fridge for 4 hours or up to overnight.

Preheat your smoker to 250 F.

Place the pork belly on the smoker and allow it to cook. Spray the edges with apple cider vinegar every few hours as needed. Do not add a water pan into the smoker.

Make the sauce. Whisk the ingredients together, adding a few tsp of water as needed. It helps if your gochujang is room-temp when preparing the sauce.

Check the pork belly. It should be about 200-205 F and probe tender all over when ready. Feel free to keep cooking it until there’s no resistance all over, the pork can withstand the heat. Pull it when it’s ready and allow it to rest wrapped in butcher paper.

Shred the pork belly when it’s around 165 F. The meat strands will be lengthy, so you may need to chop it as well. Mix in the crispy bark and the juicy meat as you’re chopping.

Make your Korean BBQ sandwiches and top with the sauce, garnished with green onions. Enjoy!