Pork Belly - marinated and slow cooked

 4 lbs pork belly skin on

Marinade

1/4 cup extra virgin olive oil

1/4 cup lemon juice

1/4 cup cider vinegar

10 peeled, halved garlic cloves

2 tbsp fresh rosemary

2 tbsp fresh thyme

2 tbsp sliced serrano pepper

2 tbsp kosher salt

1 tbsp coarsely ground black pepper

1. Mix all marinade ingredients in a blender and pulse until chopped. Put pork belly in a freezer bag and add marinade. Let marinade for at least 12 hours.

2. Cook pork belly in slow cooker for 4 hours on high or in the oven on 250 F for 6 hours.

4. Raise oven temp to 425 and cook pork belly until crisp, about 40 minutes.