Smoked Pork Belly Tacos Recipe – Crunchy & Delicious

Pork belly is smoked and chargrilled inside of this taco, which is then wrapped in a tortilla with sauces on top. The flavor of smoked pork belly is rich and smokey, and it only needs a few simple components to be wonderful. 

The best part is that making flawlessly smoked pork belly tacos doesn’t need much work. With a few ingredients, you can have yummy tacos in no time. 

Pork Belly is a dream come true – it’s meaty, flavorful, and juicy. If cooking on low heat for hours, the melting fat gives you tender and juicy meat that you can add to tacos.

Smoked Pork Belly Tacos with tangy vegetables are a perfect dish for the summer. These tacos go great with Mexican Corn Salad or Queso for dipping and crisp tortilla chips. Compliment that with fresh lemonade and enjoy!

If you have a left-over pork belly, you can also serve it with smoked cornbread with dippings for a full-course meal.

Key Ingredients

• 16 Soft corn tortillas
• 4lbs Pork belly in the form of a slab or strips     
• 2 Finely sliced white onion                                  
• ¼ cup Brown sugar                                                     
• 1 tsp Guajillo chile powder                                      
• ¼ cup Barbecue sauce                                                
• 1 tbsp Salt                                                                       
• ½ tbsp Ground black pepper                                       
• 1 tbsp Paprika                                                               
• 1 tbsp Cumin                                                                  
• 1 tbsp Chipotle powder                                               
• 1 tbsp Garlic powder                                                    
• 1 tsp Onion powder  

Chef Notes

• The pork belly doesn’t need to be brined before cooking. It doesn’t need to be brined because you won’t be smoking past the point at which it becomes probe-tender (when an inserted probe slips in readily).
• The pork can be prepared ahead of time and stored in the refrigerator for a day or two.
• Want it hotter? Add a teaspoon of cayenne powder to the rub. 
• Don’t boil the pork too long! Cut a slice open and take a mouthful if you’re unsure. It should be soft but not crumbling.
• To keep the smoked pork fresh, Simply utilize a vacuum sealer. For three to four months, it can be frozen.

Nutrition Facts of Smoked Pork Belly Tacos

Serving: 0.5 cups pork belly

Calories.   980 kcal 

Smoked Pork Belly Tacos Recipe

Try this smoked pork belly tacos recipe this summer. These tacos are smokey and rich in flavor with a yummy filling.

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Prep Time 5 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 5 minutes mins

Course Main Course

Cuisine American, Mexican

Servings 10

Ingredients

  

• 16 soft corn tortillas
• 4 lbs Pork belly in the form of a slab or strips
• 2 Finely sliced white onion
• ¼ cup Brown sugar
• 1 tsp Guajillo chile powder
• ¼ cup Barbecue sauce
• 1 tbsp Salt
• ½ tbsp Ground black pepper
• 1 tbsp Paprika
• 1 tbsp Cumin
• 1 tbsp Chipotle powder
• 1 tbsp Garlic powder
• 1 tsp Onion powder

Instructions

 

• As directed by the manufacturer, preheat your smoker. Set the temperature to 450 degrees.
• In the meantime, prepare the rub by combining the following ingredients: brown sugar, salt, black pepper, paprika, cumin, onion powder, garlic powder, guajillo chili powder, and chipotle powder.
• If you’re using a full slab of pork belly, make shallow cross-hatches in the top layer of fat with a sharp knife.
• Cover the pork belly with the spice mixture.
• Re-chill it in the refrigerator for 30 to 60 minutes.
• To get some decent color on it, smoke it at 450°F for 10 minutes, flip it over, and cook for an additional 10 minutes.
• Reduce the heat to 250°F and cook the pork for a further two to three hours, or until it is thoroughly tender.
• After 15 minutes of resting, slice it thinly for the tacos.
• Cut the stomach into 1-inch-long cubes.
• Add the sauce and toss; then, set aside.
• Warm the tortillas through on a hot griddle, grill, or wide skillet.
• Add finely sliced onions to the tacos with smoked pork belly now.

Notes

• The pork belly doesn’t need to be brined before cooking. It doesn’t need to be brined because you won’t be smoking past the point at which it becomes probe-tender (when an inserted probe slips in readily).
• The pork can be prepared ahead of time and stored in the refrigerator for a day or two.

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