Why? Because pork belly is one of the most insanely delicious, unctuous foods out there. TOWNHOUSE Kitchen & Bar in Sherman Oaks shares a fantastic recipe for adorable sliders. If you can't find pork belly, feel free to sub in pulled pork and omit the first two parts of the recipe. Just add the pulled pork to the adobada recipe.

Pork Belly Sliders 

Makes 12 3-ounce sliders

Pork Belly Brine

5 pounds pork belly – no rib

16 oz water

16 oz apple juice

1 cup apple cider vinegar

½ cup coarse salt

1 Tbsp Juniper berries

1 Tbsp All spice berries

2 each Star Anise

Rinse pork belly prior to placing in brine. Mix all ingredients together and place in brine overnight.

Cooking Pork Belly

1 side Pork belly

1 qt water

4 cups Mirepoix – equal parts celery, carrots and yellow onion

2 Bay leafs

Remove pork belly from brine and reserve.

In a large pan, roasting pan or pirex, place all mirepoix on base then add liquid. Season pork belly with salt and pepper then place on top of mirepoix. Cover with plastic wrap and foil and cook at 350 degrees convection oven  for 1 hour on low. Check temp for 165 degree center, remove from liquid and pull pork meat while warm.

Adobada sauce

2 Tbsp Chili Powder

¼ tsp  Cayenne

2 Tbsp Dried oregano

2 tsp Achiote paste

Dash of Black pepper

2  cup Beef stock

Mix all ingredients together in a pot and bring to a simmer. Add pork to mix and simmer for 10 minutes. Serve in buns with desired garnishes.