Smoked Pork Belly Tacos w/ Spicy Pickled Veggies

The combination of fatty, crispy smoked pork belly and spicy pickled vegetables is like a party in your mouth! And, the best part is that it doesn’t take much effort to make perfectly smoked pork belly Traeger style or on any pellet smoker! Craving a bite of these Smoked Pork Belly Tacos with Spicy Pickled Vegetables? Read on and I’ll show you all my chef tips and tricks to make this dish amazing every time!

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Pork belly is any cook’s dream come true – it’s meaty, fatty, flavorful, and cooks up juicy and delicious. Smoking pork belly adds loads of flavor and cooking it low-and-slow ensures that the melting fat bastes the meat keeping it so tender and amazing.

Smoked Pork Belly Tacos is a fun way to eat pork belly. I consider this a medium-level smoking recipe, but it’s also certainly within reach of novice smokers.

With a flavor-packed rub and spicy and tangy veggies in each bite, these tacos are some kind of good!

What You Need To Make Smoked Pork Belly Tacos with Spicy Pickled Vegetables

• Traeger pellet smoker or another kind of smoker
• Applewood pellets or your favorite pellet flavor
• Julienne slicer or mandolin
• Pork belly – Look for a piece with a good balance of meat and fat; evenly layered fat helps it cook more evenly in the smoker (see my notes below).
• Spices and herbs – see below
• Veggies and pickling liquid to make the spicy pickled vegetables – see my notes below

What You Need to Make the Pork Belly Rub

• Brown sugar – Dark brown sugar gives a deeper molasses flavor, but light brown sugar works fine.
• Salt – I cook with kosher salt.
• Pepper – Freshly cracked black pepper has the best flavor.
• Paprika – Smoked paprika adds extra depth, but regular paprika works if that’s what you have.
• Cumin – Ground cumin works best for even seasoning in the rub.
• Onion powder – Adds even onion flavor without burning during smoking.
• Garlic powder – Use garlic powder, not garlic salt, so the rub doesn’t get too salty.
• Chipotle powder – Adds smoky heat; reduce slightly if you prefer a milder taco.
• Guajillo chili or ancho chili powder – Ancho is milder and slightly sweet, while guajillo has a brighter chili flavor.

What You Need to Make the Spicy Pickled Vegetables

• Assorted vegetables (carrots, red onion, cucumber, zucchini)
• Garlic – Use fresh garlic; skip jarlic for the best flavor.
• Jalapeno – Fresh is best! Remove the seeds if you want less heat.
• Cilantro – Use fresh cilantro for the best flavor in the pickled veggies.
• Water – Dilutes the vinegar so the pickles aren’t overly sharp.
• Rice wine vinegar – I like rice vinegar here because it’s milder and slightly sweet compared to white vinegar.

How To Make Smoked Pork Belly Tacos

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by mixing all of the rub ingredients together in a small bowl until well combined. If you are using a full slab of pork belly, use a sharp knife to score shallow crosshatch cuts into the fatty side. This helps the seasoning penetrate and allows the fat to render evenly.

Rub the spice mixture generously over all sides of the pork belly, working it into the scored cuts if using a slab. Make sure the pork is fully coated for the best flavor.

Preheat your Traeger or other smoker according to the manufacturer’s directions and set it to 450°F (high heat). Place the pork belly directly on the grill grates and cook for 20 minutes, flipping halfway through, until the outside begins to brown and crisp.

Reduce the smoker temperature to 250°F and continue cooking for 2½ to 3 hours, until the pork belly is tender and richly caramelized. The meat should feel soft when pressed and slice easily.

Remove the pork belly from the smoker and place it in a covered bowl to rest for 15 minutes so the juices redistribute. Slice thinly and use the meat to assemble tacos with your favorite toppings and tortillas.

How To Make Spicy Pickled Vegetables

Use a julienne slicer to cut the vegetables into long, thin strands. Slice the garlic and finely chop the cilantro, then set everything aside.

In a medium bowl, combine the water, rice wine vinegar, sugar, and salt. Whisk until the sugar and salt are completely dissolved.

Add the julienned vegetables, sliced garlic, and jalapeños to the pickling liquid and stir to coat evenly. Cover and refrigerate for at least 30 minutes, or up to several days for stronger flavor.

When ready to serve, drain and discard the pickling liquid. Toss the vegetables with the chopped cilantro and serve chilled or at room temperature.

Chef Jenn’s Tips

• You don’t need to brine the pork belly before cooking it. You won’t be smoking past the point of it being probe-tender (when an inserted probe slides in easily), so it doesn’t need to be brined.
• Prepare this recipe ahead of time! The pork can be rubbed and refrigerated for a day or two in advance, and the pickled vegetables can likewise hang out in the fridge for a few days.
• Like it spicier? Add a teaspoon of cayenne powder to the rub and instead of jalapeno, use a serrano pepper in the vegetables.
• Don’t overcook the pork! If in doubt, cut a piece open and take a bite. It should be tender but not disintegrating. You want your Smoked Pork Belly Tacos to have some substance.

What To Serve With Smoked Pork Belly Tacos & Spicy Pickled Vegetables

Bust out the corn or flour tortillas for wrapping up these tasty tacos, and go full-on fiesta with sides like Mexican Street Corn Salad and Smoked Queso for dipping and dunking crisp tortilla chips.

You can dress these tacos up with all sorts of tasty sides, or just nosh on them as-is – they’re that good!