Step 1

Remove the pork belly skin or score it with a sharp knife in a crosshatch pattern, taking care not to pierce the flesh.

Step 2

Mix together the ingredients for the dry rub. Coat the pork belly on all sides with dry rub.

Step 3

Pour the chicken stock into the slow cooker. Add the onion and garlic. Place the pork on top.

Step 4

Put the lid on and cook on low for 6-7 hours, until pork is fork tender.

Step 5

If you’ve left the skin on, crisp the skin under the broiler for 5 minutes, watching closely.

Step 6

Slice to your desired thickness and serve immediately.