Smoked Pork Belly Tacos
Tender, smoky pork belly with a crispy bark, piled into warm tortillas with fresh toppings. A BBQ-style taco that's impressive enough for a dinner party but simple enough for a weeknight.
- Total time
- 360 min
- Servings
- 4
- Calories
- 680
- Protein
- 52g
Ingredients
- 3 lb skin-on pork belly
- 3 tbsp kosher salt
- 1.5 tbsp freshly ground black pepper
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp brown sugar
- ½ tsp cayenne pepper
- 12 count corn tortillas
- ½ cup fresh cilantro
- 1 count lime
- ½ cup diced white onion
- 2 count jalapeño
- ½ cup cotija cheese, crumbled
- ¾ cup salsa verde
Instructions
- 1
Pat the 3 lb pork belly completely dry with paper towels, paying special attention to the skin side — dry skin is what gives you a crispy, golden bark during smoking. Use paper towels to rub away any moisture or bristles.
- 2
Score the skin in a crosshatch pattern, making shallow cuts about 0.5 inches apart with a sharp knife. Don't cut through to the meat — you just want to score the thick skin layer. This helps the fat render and the seasoning penetrate.
- 3
Combine 3 tablespoons kosher salt, 1.5 tablespoons freshly ground black pepper, 2 tablespoons smoked paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon brown sugar, and 0.5 teaspoon cayenne pepper in a small bowl. Stir until evenly mixed.
- 4
Generously coat the entire pork belly on both sides and all edges with the dry rub, pressing gently so it adheres to the skin and flesh. You should see no pink pork showing through the spice layer.
- 5
Place the rubbed pork belly uncovered on a wire rack set over a rimmed baking sheet. Transfer to the refrigerator and let it sit for at least 4 hours, or up to 12 hours — this allows the salt to penetrate the meat and helps develop better bark.
- 6
Set up your smoker for indirect heat at 225°F. Use a combination of oak and hickory wood for smoke — about 4 cups of wood chips or 2-3 chunks of wood. If using a charcoal smoker, arrange coals on one side of the grate only. If using a pellet or electric smoker, set it to 225°F with the smoke setting on medium.
- 7
Place a water pan on the opposite side of the heat source to maintain humidity and prevent the bark from drying out. Fill it halfway with hot water.
- 8
Once your smoker reaches 225°F and you have consistent thin, blue smoke flowing, carefully place the pork belly skin-side up on the grate, away from direct heat. Insert an instant-read thermometer into the thickest part of the meat (not touching bone or fat).
- 9
Smoke the pork belly for 5-6 hours, or until the bark turns a deep mahogany brown and the internal temperature reaches 190-195°F in the thickest part. The meat should jiggle slightly when the grate is nudged. Refill the water pan every 2 hours with hot water, and add wood chips every 90 minutes to maintain smoke.
- 10
When the pork belly reaches temperature and the bark is set, remove it from the smoker and transfer it to a cutting board. Let it rest uncovered for 15 minutes — this allows the juices to redistribute and the bark to firm up slightly.
- 11
While the pork rests, warm your corn tortillas. Wrap them in a damp kitchen towel and place on a dry skillet over medium heat for about 1 minute per side, or until they're pliable and steaming. Stack them in a tortilla warmer or wrapped in foil to keep them warm.
- 12
Slice the rested pork belly against the grain into 0.25-inch-thick slices, starting from the skin side. Some pieces will shred naturally — that's perfect. Discard any overly burnt bark if needed, but the crispy edges are what make these tacos special.
- 13
Finely mince 2 fresh jalapeños and 0.5 cup fresh cilantro. Cut your lime into 4 wedges. Dice 0.5 cup white onion into small pieces.
- 14
To assemble: lay a warm tortilla on a plate, add 2-3 slices of smoked pork belly, then top with diced white onion, minced jalapeño, a handful of cilantro, a sprinkle of 0.5 cup crumbled cotija cheese, and 1-2 tablespoons of salsa verde. Serve with lime wedges on the side for squeezing over.
Tools you’ll need
- smoker (charcoal, pellet, or electric)
- instant-read thermometer
- wire rack
- rimmed baking sheet
- sharp knife
- small mixing bowl
- cutting board
- paper towels
- water pan
- skillet
- damp kitchen towel
- tortilla warmer or foil
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