Pork Belly Burnt End Tacos
Pork belly, bacon candy. Whatever you want to call them, they sure do make great tacos!
Ingredients
- 1/2 Pork Belly Slab
- 1/4-1/2 Cup Your Favorite BBQ Rub
- 1/2 Stick Butter
- 2 Tbsp Brown Sugar
- 1/2 Cup Your Favorite BBQ Sauce
- 6-12 Tortillas
Instructions
- Preheat your smoker or oven to 250 degrees F. Cut the pork belly into 1 1/2 to 2 inch wide chunks. Cover all sides of each chunk with BBQ rub. Place the chunks on the rack of your smoker, or on a broiler pan in the oven. Let the pork belly cook until it has an internal temperature of about 185-190 degrees F.
- Pull it out of the smoker or oven and place each chunk on a large double sheet of foil or peach butcher paper. Thinly slice your half stick of butter and place throughout the chunks of pork belly. Sprinkle brown sugar over the butter and pork belly. Wrap up the pieces of pork belly tightly with your foil or butcher paper. Place the wrapped pork belly back on the smoker or in the oven. (If you are using an oven, make sure to put the wrapped pork belly on a baking sheet so the juices don’t run to the bottom of the oven.) Let the pork belly cook for another 30-45 minutes.
- Remove the pork belly from the oven and open the foil or butcher paper. Use a basting brush to brush BBQ sauce on each piece of pork belly. Place each piece back on the rack of the smoker so the BBQ sauce can cook into it. If you are using an oven, just put the pork belly back onto the broiler pan. Let the pork belly cook for about ten minutes, then remove from the heat.
- On each tortilla, put some shredded lettuce or cabbage. Cut 2 pieces of pork belly up into little chunks and put on the lettuce or cabbage. If you like BBQ sauce a lot, you can also put some more on top of the pork belly. You can top this taco with whatever you like on tacos. Avocado works great! Enjoy!