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BBQ Pork Belly Tacos

Difficulty 2/5
|
Prep time 30 mins

Cook time 2 hrs
|
Serves 6-8

Hardwood 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

Pork Belly

3-4 lbs pork belly, skin removed and scored

4 tbsp salt

4 tbsp brown sugar

1/2 tsp black pepper

Pickled Vegetable Slaw

2 CARROTS, PEELED AND JULIENNED

1 RED ONION, THINLY SLICED

2 PERSIAN CUCUMBERS, THINLY SLICED

1/4 cup RICE WINE VINEGAR

3/4 cup WATER

2 tbsp SALT

3 tbsp SUGAR

1 TSP red pepper flakes

Pork Belly Tacos

1/4-inch thick sliced Pork Belly

Tortillas

CILANTRO, CHOPPED

Preparation

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. 

When ready to cook, start the Traeger grill on smoke with lid open until fire is established (4 to 5 minutes). Set the temperature to 450 degrees F (500 degrees F if using a WiFIRE enabled grill) and preheat, lid closed, for 10 to 15 minutes.

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.

Reduce the heat to 250 degrees F and continue to cook for 1-2 hours or until pork belly is tender. Remove from grill and allow to rest for 30 minutes before slicing.

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.

For the Tacos: After pork belly has rested, slice into 1/4-inch pieces. Fill each tortilla with a slice or two of pork belly and top with pickled slaw. Finish with fresh cilantro leaves. Enjoy!

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