Making it for an early Thanksgiving get together. Oven and stove will be reserved for turkey and other things, so I figured the crock pot might be a good alternative for braising some pork belly. The belly will be used in pork buns a la Momofuku. I need some advice on timing and temp. Normally I would do 2-3 hours. I'm thinking 4-5 hours on low in the crock. But I am also thinking a better way might be to just cook the belly to a specific internal temp and then stop the cooking. Any advice or guidelines on what internal temp to cook the belly to? Will it be difficult to get a good temp reading with such a fatty cut? Any other advice or suggestions welcome! Thanks!