Pork Belly Tacos by Big Moe Cason
You want to try this unique and flavorful recipe from Big Moe's Big Book of BBQ
In his debut cookbook, award-winning pitmaster and TV host of the National Geographic show World of Flavor Big Moe Cason reveals the secrets of creating amazing flavor with fire and smoke with 75 family-favorite recipes.
Ingredients
1 (5-pound) slab skinless pork belly
2 tablespoons canola oil
½ cup store-bought Big Moe Cason Pork Rub
6-inch corn or flour tortillas, warmed
Sweet Vinegar Slaw
Toppings
shredded queso fresco
chopped fresh cilantro
Big Moe Cason I-80 Sauce (warmed)
salsa verde
Instructions
1. Cut pork belly into strips (5 inches long by ½ inch thick). Toss with oil and pork rub, and let rest for 1 hour before putting on the pit.
2. Prepare and preheat a grill or smoker to 210°F to 220°F. Place pork belly in smoker, leaving a little space between strips so you can get color on all sides. Cooking the belly low and slow allows the fat to render nicely and the meat to get tender.
3. Cover and cook for 1 hour. Flip pork belly; cover and cook until a meat thermometer reads 200°F, 30 minutes to 1 hour.
4. Serve pork belly strips in tortillas with slaw and desired toppings. It's best to eat this succulent pork belly right when it comes off the smoker.
Quick Tip
Save time by shredding the cabbage using the grating blade on a food processor.
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Reprinted with permission from Big Moe’s Big Book of BBQ by Moe Cason. National Geographic 2024. Photo credit: Jody Horton.