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

2. 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.

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

4. 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.

5. 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.

6. 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.

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