A shoulder cut is traditionally used for pulled pork but braising pork belly slowly in liquor creates sublime results because the meat just falls apart into the rich cooking stock. This dish tastes even better made ahead and served the next day. Simply reheat it gently in a saucepan with a little water.
1 tablespoon cumin seeds
1 tablespoon olive oil
1 red onion, coarsely cut into wedges
½ cup soy sauce
3 tablespoons Jim Beam® Bourbon
2 tablespoons maple syrup
1 ½ cups water, plus extra as required
2 ¾ lb. pork belly, skin removed, cut into 8 pieces as bones allow (reserve the bones)
12 soft or hard taco shells