Pork Belly Street Tacos

This pork belly recipe will give you the perfect blend of salty, peppery, and smokey flavors. Char-Griller Ambassador Sebastian Kaine of @bbqfiends took a pork belly and smoked it up Texas style for street tacos that are sure to leave everyone wanting more.

Instructions

1. 01

   Prep your Char-Griller offset smoker to a temp of 275˚F.

2. 02

   Unwrap the pork belly and trim any excess fat or meat that is not needed. *Tip* to achieve that true Central Texas Style flavor try to use oak chunks or splits throughout your cook.

3.  

   Ingredients

   • 3 pounds Pork belly

4. 03

   Combine all dry ingredients in shaker for easy application. Rub the pork belly down with mustard or a binder of your choice. Season the pork belly liberally.

5.  

   Ingredients

   • 1 tablespoon Salt
   • 2 tablespoons Coarse black pepper
   • 1 tablespoon Mustard

6. 04

   Put the pork belly on the smoker once it is seasoned and the smoker temperature is at 275˚F.

7. 05

   At the hour mark spritz the pork belly with a mixture of apple cider vinegar and water. Continue to spritz every 45 minutes until the pork belly has reached an internal temp of 165˚F.

8.  

   Ingredients

   • 1/2 cup Apple cider vinegar
   • 1/2 cup Water

9. 06

   Wrap the pork belly in butcher paper once it has reached an internal temp of 165˚F. Tip: This will help with rendering the fat and preserving the bark on the pork belly.

10. 07

    Once the pork belly has reached an internal temp of around 203˚F it is time to take off the pit and let rest so the juices can redistribute. Rest for 30-45 minutes.

11. 08

    Chop up the pork belly and serve in a tortilla with cilantro and onions and enjoy!

12.  

    Ingredients

    • Tortillas
    • Chopped onion
    • Cilantro