Mix the water, vinegar, and spices in a large sealable container. Add the onions and marinate in the refrigerator overnight. Drain well before using.
Smoked Pork Belly
Preheat a smoker to 300 degrees F (150 degrees C).
Combine the pork marinade and water. Using a flavor injector, generously inject the pork belly with the marinade mixture.
Evenly and heavily coat the pork with the Sweet & Savory seasoning.
Smoke the pork for 2 hours. Remove from the smoker and place it on a large piece of aluminum foil. Cover it with the Tennessee Red Sauce, wrap the pork in the foil, and return it to the smoker. Continue to smoke until a skewer enters the meat with little resistance, about 2 additional hours.
Remove the pork from the smoker and let rest in the foil for 30 minutes.
Dice the pork belly into 1/2-inch (1 1/2cm) pieces. Toss it with the Smokey Mountain BBQ Sauce.
Nachos
Load a serving platter with the tortilla chips. Drizzle them with the salsa con queso, and sprinkle them with the pork, quick pickled onions, pickled jalapeños, and green onions. Finish the dish with a sprinkle of cotija cheese and a drizzle of the raspberry chipotle sauce. Serve immediately.