Crispy Smoked & Fried Chicharrón Tacos

1. Take the skin-on pork belly and dry it out overnight in the fridge with salt on the skin only.
2. The next day, rinse and wipe the pork belly clean.
3. Apply fajita rub to the pork belly.
4. Smoke the pork belly at 250°F until it reaches an internal temperature of 170°F. This should take approximately 60-90 minutes.
5. Once smoked, toss the pork belly into an air fryer for 10 minutes to achieve crispiness.
6. Cut up the crispy pork belly and squeeze fresh lime over it.
7. Serve the chicharrón with butter tortillas, house-made guacamole, and salsa verde to create tacos.