Pork Belly Tacos
Get ready to elevate taco night with our pineapple pork belly tacos! It's the ultimate blend of sweet and savory flavors that'll have you coming back for seconds.. and thirds...
Pork Belly Tacos
PS Seasoning Chef
6-Apr
30 minutes
3 hours
Mexican
Dinner
Get ready to elevate taco night with our pineapple pork belly tacos! It's the ultimate blend of sweet and savory flavors that'll have you coming back for seconds.. and thirds...
Ingredients
2 LB – Pork Belly
6 TB – El Jefe Honey Adobo Taco Rub
1 – Pineapple
1 – Small Onion, small dice
4 oz – Cotija Cheese
4 TB – Cilantro, Chopped
½ Cup – El Jefe Taco Sauce
Corn Tortillas
Directions
- Preheat oven or smoker to 275 degrees.
- Season the pork belly generously with El Jefe rub and place on a rack lined tray.
- Peel the pineapple and cut 3 rings, ½” thick. Place the ring on top of the pork belly.
- Dice the rest of the pineapple for later.
- Roast in the oven until the internal temperature of the pork reaches 150 degrees.
- Remove from the oven and rest for 10 minutes before slicing.
- Place the slices back on the rack lined tray and re season with El Jefe.
- Increase the temperature of the oven to 350 degrees.
- Roast the pork belly until slightly crispy.
- Heat tortillas and then build you tacos.
- Lay down a slice of pork belly and then top the tacos with diced onion, diced pineapple, cilantro and cotija cheese.
- Finish the tacos with a drizzle of El Jefe Taco Sauce and enjoy!
