Pork Belly Sandwich questions

Yes, similar to other tough meats like butt.  You have to cook it until it's tender as to break down the connective tissues.  Also you want to render some of the fat out of it.  Should probe like butter when it's done.

This guy did it low and slow and then pulled it. Not sure why but it still looks delicious.

http://eggheadforum.com/discussion/1177017/pulled-bacon/p1

I have a lb leftover from my first attempt at bacon Im going to attempt like this too. 

A local Asian market gets slabs of pork belly most every week. They tend to be rather thin, not very suitable for bacon. Typically I go thru the work of slicing off the tough skin. Put standard rib rub on the belly slab, and cook it just like I would ribs. I usually lay the skin back on for about half the cook, hoping that some day I can figure out how to get it crisp and puffy. So far, only crisp, but too crunchy. The slab gets done in 3.5 - 4 hours at dome 250 - 275. Great hot from the Egg. Better sliced thin the next day.