Preheat your oven to 300 degrees F. Place the pork jowl in a rimmed baking dish large enough to fit it (I typically use an 11 X 8 -inch baking dish). Season it with salt and pepper.
In a jar or a bowl, add the broth, vinegar, hot pepper sauce, smoked paprika, garlic powder, and dried thyme. Whisk or shake well to combine.
Pour the sauce into the pan.
Cover the pan tightly with a double or even triple layer of aluminum foil. It must be completely sealed with no gaps.
Bake the jowl until very tender, for about 2 hours.
Remove the pan from the oven and switch the oven to broil. Set an oven rack 6 inches below the flame (not directly below).
Remove the foil (carefully - hot steam will escape). Transfer the jowl to a cutting board. Using a sharp chef’s knife, slice it into ½-inch-thick slices.
Arrange the slices in a single layer on a broiler-safe baking sheet. Sprinkle them with more salt. Place the baking sheet 6 inches below the broiler for around 2-3 minutes per side to brown and crisp up the fat.
Video
Notes
I wasn't sure how to calculate the nutrition info, so I decided to go with the nutrition info for Smithfield® Pork Jowl Bacon. It's not 100% accurate, but it should give you a general idea.
Keep in mind that eating pork jowl is almost like eating pure fat, so you’ll want to serve very small portions of it. One pork jowl makes about six 2-ounce servings, and although the servings might seem small, they’re in fact very appropriate considering the richness of the dish.
When broiling the jowl slices, there will be some splattering in your oven. If this is an issue, you can opt for baking or pan-frying instead. You can bake the slices in a 400F oven until browned, for about 15-20 minutes per side, or pan-fry them over medium heat on both sides until browned.