Smoked Pork Belly Tacos with Spicy Pickled Vegetables

4.82 from 16 votes

Smoked Pork Belly Tacos with Spicy Pickled Vegetables

There's SOOO much flavor in this dish! Smoked Pork Belly Tacos are just brimming with flavor from the rubbed pork belly (tender and juicy) and from the vegetables (spicy and crunchy). You'll never want tacos any other way after trying these!

Prep Time15

Cook Time3

Total Time3 15

Course: Main Course

Cuisine: American

Keyword: pork, pork belly, smoked, smoker, tacos

Servings: servings

Calories: 980kcal

Author: Chef Jenn

Equipment

Ingredients

For the Smoked Pork Belly

4 lbs pork belly strips or a slab
1/4 cup brown sugar
1 tbsp salt
1/2 tsp ground black pepper
1 tbsp paprika
1 tbsp cumin
1 tsp onion powder
1 tsp garlic powder
1 tsp guajillo chili powder
1 tsp chipotle powder

For the Spicy Pickled Vegetables

1 English cucumber
2 carrots
1/4 red onion
2 cloves garlic
1 jalapeno seeds removed
2 tbsp chopped cilantro
1 cup water
1/4 cup rice wine vinegar
1/4 tsp salt
1 tsp sugar

Instructions

For the Smoked Pork Belly

Preheat your smoker as per the manufacturer's instructions. Set it to 450-F.
Meanwhile, combine all the ingredients to make the rub.
If you're using a full slab of pork belly, use a sharp knife to cut shallow cross-hatches into the top fat layer.
Rub the spice blend all over the pork belly.
Smoke it at 450-F for 10 minutes, then flip it and cook another 10 minutes to get some good color on it.
Turn the heat down to 250-F and cook for an additional 2-3 hours or until the pork is probe tender.
Let rest for 15 minutes before slicing it thin for the tacos.

For the Spicy Pickled Vegetables

Use a julienne peeler to make long, thing strands of the vegetables. Slice the garlic.
Make the brine by mixing the water, rice wine vinegar, salt and sugar until the sugar is dissolved.
Add the julienned vegetables and sliced garlic to the liquid and put it in the fridge for at least 30 minutes or up to several days.
Before using, drain the vegetables and toss with the cilantro.

To assemble:

Thinly slice the pork belly and load corn or flour tortillas with a generous portion of meat and top it with some of the spicy pickled vegetables. Garnish with sour cream if you like, and enjoy!

Notes

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.

Nutrition