PREP TIME 15 minutes
COOK TIME 5+ hours
Whole pork belly, skinned and de-boned
Old El Paso chilli spice mix
Old El Paso fajita spice mix
Pinch of Tasman sea salt
6-8 trust bands, from local butcher
200ml pineapple juice
Sprinkle ½ of each spice mixes and a pinch of salt over the inside of the pork belly. Tightly roll the belly up and secure with trust bands. Roll through remaining chilli spice mix and a pinch of sea salt, to coat the outside.
Place onto the rotisserie of the Ozpig, slow roast for approximately 5 to 6 hours.
Add pineapple juice to the spray bottle and spray the pork every 30 or so minutes.