Smoked Pork Belly Tacos
Taco night really doesn’t get any better when you get to devour these Smoked Pork Belly Tacos!
I made some Maple Sriracha Burnt Ends with pork belly a few days ago.
And these tacos are the incredible leftover meal that we got to enjoy.
Heck, I’ll eat leftovers any day when they are THIS spectacular!
How to make Smoked Pork Belly Tacos
The first step is making some pork belly burnt ends.
You’ll need a smoker, or I used my Traeger pellet grill.
These were Maple Sriracha Burnt Ends, but BBQ Smoked Burnt Ends will work too!
To make the tacos, we will start by warming and crisping up some corn tortillas.
While still keeping them slightly soft.
Set a skillet or your Blackstone griddle over medium heat.
Add some oil and cook the tortillas a minute or two per side.
In a skillet you’ll be able to do maybe a few at a time, but on the griddle this job is done all at once.
Then add some of the pork belly!
And a little spicy mayo.
You have options for toppings, of course.
I went with cotija cheese crumbles, cilantro, Sweet Pickled Red Onions, and lime wedges to squeeze over top.
Just pile on as much or as little as you like.
And really everyone can make their own tacos how they prefer.
Smoked Pork Belly Tacos are almost as gorgeous as they are scrumptious!
The Sweet Pickled Red Onions really take these tacos to the next level… highly recommend!
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If you like Smoked Pork Belly Tacos, you might also like these recipes…
Smoked Bacon Wrapped Chicken Bombs
Blackstone Smashed Spaghetti Tacos
Smoked Street Corn Chilaquiles
Traeger Game Day Appetizers
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Smoked Pork Belly Tacos
Ingredients
- 8 corn tortilla
- olive oil
- 2 to 3 cups pork belly burnt ends (link to recipe in post above)
- Toppings of choice, spicy mayo, cilantro, lime wedges to squeeze over top, crumbled cotija cheese, sweet pickled red onions (link to recipe in post above)
Instructions
- Set a skillet over medium heat (or Blackstone griddle), add a little olive oil and a corn tortilla (or more if a large skillet or griddle). Cook the tortillas a minute or two per side until they are warm and slightly crisp, but still soft.
- Assemble the tacos with some pork belly burnt ends and toppings of choice such as spicy mayo, cilantro, lime wedges to squeeze over top, crumbled cotija cheese, and/or sweet pickled red onions.
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