Pork Belly Tacos

Protein: Pork
Cut: Belly
Method: Smoking
Time: 1 - 2 hours
Servings: 6 - 8
Pork Belly Tacos - BBQ Recipe

Ingredients:

Accessories Needed

  • Smoker
  • Blender
  • Deep braising pan

Taco + Adobo Ingredients

  • ½ slab of Chairman’s Reserve® Pork belly, skin off (approx 4 lb)
  • 1 medium onion
  • Juice of 2 oranges
  • Juice of 6 to 8 limes
  • 1 head of garlic
  • 8 oz of achiote paste
  • Banana leaves
  • 16 oz vegetable stock
  • Corn tortillas
  • Salt and pepper, to taste

Mango Pico de Gallo Ingredients

  • 1 small onion, diced
  • 1 jalapeno, diced
  • 3 Roma tomatoes, diced
  • 1 bundle of cilantro, chopped
  • ½ of a large mango, cubed
  • Juice of 1 lime
  • Salt, to taste

Instructions:

Directions for Adobo

  1. Rough chop the onion.
  2. Squeeze oranges and limes into a blender.
  3. Add a peeled head of garlic and the achiote paste and blend all ingredients together to make the Adobo.
  4. Leave pork belly whole or cut into smaller pieces for faster cooking. Pour the mixture over the meat making sure to cover it completely. Rub it in to ensure proper coverage.
  5. Allow pork belly to marinate at least 1 hour.

Smoking the Pork Belly

  1. Use a deep braising pan that has plenty of room for the amount of meat being cooked.
  2. Line the bottom of pan with banana leaves.
  3. Add 16 oz vegetable stock and then place meat in the pan.
  4. Using more banana leaves, cover the top of the pork and set back on the smoker.
  5. Cook the pork belly 1 to 2 hours until internal temperature reaches 212°F or until tender.

Directions for Pico de Gallo

  1. Cut up all ingredients and mix in a bowl. This can be done ahead of time and placed in the refrigerator.

Building Tacos

  1. After allowing pork to rest for around 20 to 30 minutes, chop it up for tacos.
  2. Warm up corn tortillas and add a heaping pile of pork belly to the center. Spoon in some mango Pico de Gallo to top it off.

About the chef:

Fred Robles

Fred Robles knows meat. A butcher by trade and owner of Rio Valley Meats in Weslaco, Texas, Fred entered his first barbecue competition with a borrowed smoker and a love for barbecue. After placing fifth in chicken during his first competition, he was hooked. Since then, he has been awarded hundreds of first place categories, 95 Grand and Reserve Grand Championships and was recently named the 2019 American Royal World Champion and 2019 National BBQ Grand Champion.

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