If you love pulled pork, then this recipe is for you! Very tender meat, juicy to the max and incredibly delicious. The tacos are just a complete bonus, topped with that red salsa, which just ties it all together.
Length of time from start to finish: 6 hours
Difficulty: Medium
Ingredients:
- 9.5lb pork belly
- I used Chile verde seasoning from Spanglish asadero ( Click here for the seasoning) Use code fire10 at checkout
Salsa Roja ingredients
- 4 tomatillos
- 3 guajillos chiles
- 2 jalapeño peppers
- 3 serrano peppers
- 1 tbsp white vinegar
- 1/4 bunch cilantro
- 1/4 sweet onion
- 3 garlic cloves
- Salt to taste
Instructions:
-Preheat your smoker to 275 degrees, then prep the pork belly by scoring the fat, about 1/4 in depth.
-Then season with your favorite seasoning.
-Then, place it on the smoker and leave it in there for 5 hours, after, wrap it in foil and place it back on the smoker for an additional hour, at this point crank the heat to 310 degrees. While this is happening roast your salsa. Roast all ingredients except the cilantro.
-After everything is nice and roasted blend until smooth and add salt to taste. Once the pork is done let it rest for 30 min before shredding. I smothered some corn tortillas with the rendered fat and I added cheese, the shredded pork belly to make the most delicious tacos I’ve had to date.
-Do leave the tacos on the grill until the cheese melts, you can use a skillet for this step. Then garnish with fresh cilantro and onion.
-And add your salsa.
