Smoked Pork Belly Al Pastor Tacos
Smoked Pork Belly Al Pastor Tacos
Ingredients
For the Smoked Pork Belly
- 2 pounds pork belly
- 1 tablespoon chipotle powder
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 2 teaspoons Mexican oregano
- 2 teaspoons garlic powder
- 2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 1 tablespoon BBQ rub, for color and depth
For the Caramelized Pineapple
- 1 fresh pineapple, sliced
- 2 tablespoons brown sugar
For the Avocado Salsa Verde
- 1 cup salsa verde
- 1 avocado, ripe
For Assembling the Tacos
- 12 corn tortillas
- 1/2 cup white onion, diced
- 1/4 cup fresh cilantro, chopped
- 4 lime wedges
Instructions
- 1
Score the fat cap of the pork belly lightly. This helps to render the fat and allows the seasoning to absorb better.
⏱️ 5 min
- 2
In a small bowl, mix together the chipotle powder, chili powder, cumin, Mexican oregano, garlic powder, kosher salt, black pepper, and BBQ rub. Coat the pork belly evenly on all sides with this seasoning mixture. Press the seasoning firmly into the meat to adhere it. Let the seasoned pork belly marinate for at least 3 hours or, for best flavor, marinate overnight in the refrigerator.
⏱️ 15 min
- 3
Preheat a smoker to a temperature range of 250–275°F. Place the seasoned pork belly in the smoker. Cook the pork belly low and slow until it is tender, about 2 1/2 to 3 1/2 hours, depending on the thickness of the pork belly. The goal is to achieve a nice bark (a flavorful crust) and rendered fat.
⏱️ 210 min•🌡️ 250
- 4
While the pork belly is smoking or after it's done, coat the pineapple slices with brown sugar. Grill the pineapple slices over medium-high heat until they are caramelized and have a light char, about 3-5 minutes per side.
⏱️ 15 min
- 5
Once the smoked pork belly is ready, let it rest for 10 minutes. Then, slice it thin across the grain. After slicing, rough chop the pork into smaller pieces to achieve a taco-style texture.
⏱️ 15 min
- 6
Combine the salsa verde with the ripe avocado in a blender. Blend until the mixture is smooth and creamy.
⏱️ 5 min
- 7
Warm the corn tortillas. Place a portion of the chopped smoked pork belly and grilled pineapple onto each warm tortilla. Top the tacos with the avocado salsa verde, diced white onion, fresh cilantro, and a squeeze of fresh lime juice. Serve immediately.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Smoked Pork Belly Al Pastor Tacos
For the Smoked Pork Belly
- 2 pounds pork belly
- 1 tablespoon chipotle powder
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 2 teaspoons Mexican oregano
- 2 teaspoons garlic powder
- 2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 1 tablespoon BBQ rub, for color and depth
For the Caramelized Pineapple
- 1 fresh pineapple, sliced
- 2 tablespoons brown sugar
For the Avocado Salsa Verde
- 1 cup salsa verde
- 1 avocado, ripe
For Assembling the Tacos
- 12 corn tortillas
- 1/2 cup white onion, diced
- 1/4 cup fresh cilantro, chopped
- 4 lime wedges
Instructions
- 1
Score the fat cap of the pork belly lightly. This helps to render the fat and allows the seasoning to absorb better.
⏱️ 5 min - 2
In a small bowl, mix together the chipotle powder, chili powder, cumin, Mexican oregano, garlic powder, kosher salt, black pepper, and BBQ rub. Coat the pork belly evenly on all sides with this seasoning mixture. Press the seasoning firmly into the meat to adhere it. Let the seasoned pork belly marinate for at least 3 hours or, for best flavor, marinate overnight in the refrigerator.
⏱️ 15 min - 3
Preheat a smoker to a temperature range of 250–275°F. Place the seasoned pork belly in the smoker. Cook the pork belly low and slow until it is tender, about 2 1/2 to 3 1/2 hours, depending on the thickness of the pork belly. The goal is to achieve a nice bark (a flavorful crust) and rendered fat.
⏱️ 210 min•🌡️ 250 - 4
While the pork belly is smoking or after it's done, coat the pineapple slices with brown sugar. Grill the pineapple slices over medium-high heat until they are caramelized and have a light char, about 3-5 minutes per side.
⏱️ 15 min - 5
Once the smoked pork belly is ready, let it rest for 10 minutes. Then, slice it thin across the grain. After slicing, rough chop the pork into smaller pieces to achieve a taco-style texture.
⏱️ 15 min - 6
Combine the salsa verde with the ripe avocado in a blender. Blend until the mixture is smooth and creamy.
⏱️ 5 min - 7
Warm the corn tortillas. Place a portion of the chopped smoked pork belly and grilled pineapple onto each warm tortilla. Top the tacos with the avocado salsa verde, diced white onion, fresh cilantro, and a squeeze of fresh lime juice. Serve immediately.
⏱️ 10 min