Pork Belly Tacos
INGREDIENTS:
DRY RUB:
1 tbsp sea salt
1 tbsp black pepper
1 tbsp chilli powder
1 tbsp cumin
1 tbsp seasoned salt
1 tbsp “tajin classico” chili lime seasoning (optional)
2 tbsp brown sugar
1/2 tbsp coriander
WET SOP RUB:
1/2 lime 1 jalapeno
1 tbsp salt
1 tbsp black pepper
2 tbsp brown sugar
4 chunks of pineapple
Pickled red onions
1 red onion sliced thin
2 tbsp salt
2 tbsp brown sugar
PINEAPPLE SALSA:
tomatoes
2 charred or fresh jalapenos
1 charred or fresh red onion
pineapple juice/chunks
1 lime
salt and pepper (to taste)
COOKING:
This recipe has two options or preparing your pork belly. You can choose to use one or both by using two cuts of pork belly. If using both, begin by preparing your dry rub and wet sop rub separately.
Mix all of the dry rub ingredients together in a bowl and set aside.
For your wet sop rub run the ingredients through a food processer until liquified.
Lay pork belly out on cooking sheet. For whichever rub your using rub it on both sides of meat.
Let your pork belly sit and preheat smoker to 225 degrees.
Once smoker is to up to 225 degrees place the belly fat side up and smoke until it reaches an internal temp of 195 degrees, approximately 4-5 hours.
While your pork belly is cooking prepare your Pineapple Salsa and Pickled Red Onions.
For the pineapple salsa if choosing to char your fresh jalapeno peppers and red onion begin by cutting your red onion in half.
Place the onion cut side on the grill and your jalapeno peppers whole on the grill and char to your preference.
Add more or less jalapeno peppers to your recipe depending on the heat level you want.
Take all of your ingredients and rough chop them up to fit in a food processer and process to your desired thickness.
Place in fridge until you are ready to eat.
To prepare the pickled red onions, slice onion into thin strips.
Place the strips of onion in a container with a lid. Add your salt and brown sugar on top of the onions.
Fill the container with half water and half apple cider vinegar until the onions are covered in the mixture.
Cover and shake the container to mix and refrigerate for at least an hour or until you are ready to eat.
Once the pork belly reaches an internal temperature of 195 degrees, remove the belly from your smoker and then sear the fat side over open flame until caramelized.
Remove from heat and wrap in foil, let rest for 30 min.
Slice pork belly into thin pieces and make your tacos using the pineapple salsa, pickled red onions and any other toppings of your choice!