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BBQ Pork Belly Tacos

Traeger Kitchen


BBQ Pork Belly Tacos

Prep Time

30 Minutes

Cook Time

2 Hours

Effort

difficulty
difficulty
difficulty
difficulty
difficulty

Pellets

Apple

Pork belly inside a taco? Yes please! This smoky, meaty twist on a weeknight favorite puts a different perspective on a famous dish.

Ingredients

How many people are you serving?

6

Units of Measurement:

main
  • 6 Tablespoon salt

  • 4 Tablespoon brown sugar

  • 1/2 Teaspoon black pepper

  • 4 Pound pork belly, skin removed and scored

  • 2 Whole Carrots, peeled and julienned

  • 1 Whole red onion, thinly sliced

  • 2 Whole Persian Cucumber, thinly sliced

  • 1/4 Cup rice wine vinegar

  • 3/4 Cup water

  • 3 Tablespoon sugar

  • 1 Teaspoon red pepper flakes

  • 1 As Needed flour tortillas

  • 1 As Needed cilantro, finely chopped

Steps

  • 1

    For the Pork Belly: Combine salt, sugar and black pepper. Rub pork belly with mixture and coat evenly. Let sit covered in the fridge overnight.
    Ingredients
    • 4 Tablespoon salt

    • 4 Tablespoon brown sugar

    • 1/2 Teaspoon black pepper

    • 4 Pound pork belly, skin removed and scored

  • 2

    When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
    Grill Icon
    Grill500 ˚F
  • 3

    Place the pork belly in a roasting pan and place pan on the grill. Cook for 30 minutes until a little bit of color has developed.
    Grill Icon
    Grill500 ˚F
  • 4

    Reduce the heat to 250℉ and continue to cook for 1-2 hours or until pork belly is tender.
    Grill Icon
    Grill250 ˚F
  • 5

    Remove from grill and allow to rest for 30 minutes before slicing.
  • 6

    For the Pickled Slaw: Combine carrots, onion and cucumber in a medium bowl. Combine vinegar, water, salt, sugar and red pepper flakes in a small bowl and stir until sugar is dissolved. Pour over carrot mixture and transfer to the fridge making sure the vegetables are completely submerged. Let sit in the fridge at least 30 minutes before serving.
    Ingredients
    • 2 Whole Carrots, peeled and julienned

    • 1 Whole red onion, thinly sliced

    • 2 Whole Persian Cucumber, thinly sliced

    • 1/4 Cup rice wine vinegar

    • 3/4 Cup water

    • 2 Tablespoon salt

    • 3 Tablespoon sugar

    • 1 Teaspoon red pepper flakes

  • 7

    For the Tacos: After pork belly has rested, slice into 1/4” pieces. Fill each tortilla with a slice or two of pork belly and top with pickled slaw. Finish with fresh cilantro leaves. Enjoy!
    Ingredients
    • 1 As Needed flour tortillas

    • 1 As Needed cilantro, finely chopped

Cooking Notes

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