Pork Belly Street Tacos

Serves:
8
Cook Time:
3 - 4 hours
Method:
Smoked
Food:
Pork

Ingredients

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  • Main

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