Smoked Pork Belly Tacos
Author: Farmland Foods
Recipe Type: Main
- 1 (4- to 5-lb.) Farmland® DURoC Pork™ Fresh Skinless Belly
- !Coffee-Chile Rub
- ¼ cup kosher salt
- ¼ cup brown sugar
- ¼ cup finely ground coffee grinds
- 3 tablespoons ancho chile powder
- 3 tablespoons chipotle chile powder
- 2 tablespoons smoked paprika
- 2 tablespoons granulated garlic
- 2 tablespoons onion powder
- 1 tablespoons coarse ground black pepper
- 2 teaspoons dried oregano
- ½ teaspoon ground cumin
- !Mexican Slaw Topping
- ½ fresh pineapple
- 6 oz. shredded cabbage
- 8 small radishes, quartered and thinly sliced
- 2 large jalapeño chiles, seeded and finely minced
- Juice of 1 lime
- ½ cup diced sweet onion
- ½ cup finely chopped red cabbage
- ¼ cup sour cream
- 20 corn tortillas, warmed
- Cotija cheese
- Using a sharp knife, score fat side of pork belly by slicing diagonally about 1½-inches apart. Do not penetrate meat.
- Combine all coffee-chile rub ingredients together in bowl. Season all sides of pork belly with ½ cup rub. Store remaining rub for additional uses. Place belly on parchment lined sheet pan; cover and refrigerated 24 hours.
- Smoke pork belly using hickory wood at 225°F. for 5 hours until very tender.
- Meanwhile, heat charbroiler grill. Remove rind and core from pineapple; cut pineapple into 4 pieces. Roast pineapple on charbroiler until grill marks are visible on all sides. Chop roasted pineapple into small pieces; place on paper towels to drain excess juice.
- Combine drained pineapple with all remaining Mexican slaw ingredients; toss to combine. Cover and refrigerate until needed.
- To serve, slice smoked pork belly into thin strips. Place on warm tortilla with slaw and cotija cheese. Fold in half to serve.