BBQ Pork Belly Tacos

5:45 - Prep 0:45 / Cook 5:00

These BBQ Pork Belly Tacos with a spicy pineapple-pepper marinade are undeniably next level. Achiote paste adds an earthy, smoky flavor while the avocado crema lends a subtle balance to the acidic fruit and savory smoked pork flavor. They’re topped with coleslaw, pineapple chunks and fresh-squeezed lime juice for a hint of tart and sweetness.

About the cut: Pork belly is a fattier cut of meat but when you slowly roast it, a lot of that fat renders out and helps to ensure that the meat is moist, tender and chock full of flavor.

We made this recipe on the Highland Offset Smoker, but you can make it on your smoker.

16 Servings


Pork Belly
  • 1 (4-pound) pork belly, skin removed
  • 3 tablespoons kosher or coarse sea salt
  • 2 tablespoons ground black pepper
  • 3-4 chunks apple wood
Pineapple-Pepper Marinade
  • 1 jalapeño pepper, halved lengthwise
  • 2 garlic cloves
  • 2 ounces achiote paste
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher or course sea salt
  • 2 tablespoons white vinegar
  • 1/4 cup lime juice
  • 2 cups pineapple juice
Avocado Crema
  • 4 ripe avocados
  • 2 cups cilantro
  • 1 cup sour cream
  • 1 jalapeño pepper, halved lengthwise
  • 3 tablespoons lime juice
  • 1 teaspoon kosher or coarse sea salt
  • 4 cups diced pineapple
  • 4 cups coleslaw
  • 4 limes, cut into wedges
  • 16 corn tortillas
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Step 1 Of 10
1. Preheat smoker to 275°F and toss a few wood chunks onto hot coals.
2. Using a sharp knife, score the fat side of the pork belly in a crisscrossed pattern.
3. Generously season both sides with salt and pepper.
4. Place the pork belly in your smoker, fat side up. Cook until the internal temperature reaches 160°F, about 2 hours.
5. Meanwhile, combine jalapeno pepper, garlic, achiote paste, oregano, cumin, salt, white vinegar, lime and pineapple juices in a blender and blend until smooth. Set aside.
6. Once the internal temperature of the pork belly has reached 160°F, transfer to a large aluminum foil pan and pour the pineapple pepper marinade into the pan. Continue cooking until internal temperature reaches 200°F, about 2 hours.
7. Remove pork belly from the smoker and let rest in the pan with the marinade for at least 30 min, up to 1 hour.
8. Meanwhile, combine avocadoes, cilantro, sour cream, jalapeno, lime juice and salt in a blender and blend until smooth. Set aside.
9. Slice pork belly across the grain; then cut into 1-inch cubes.
10. Assemble the tacos onto warm corn tortillas with cubes of smoked pork belly, coleslaw, diced pineapples, a drizzle of avocado crema and a squeeze of lime.
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