"Mexican" Pulled Pork Belly Tacos with 3 different Coleslaw mixes.
Started with an idea from a member in a different forum and labeled "Mexican" by a recipe posted on the Meat Church website.
Began with just over 3 pounds of skinless pork belly.
Cholula Hot Sauce as the binder for this one.
The back side covered in hot sauce.
Then a healthy does of Meat Church's dia de la Fajita rub
Then flipped over and the fat side scored.
More hot sauce.
And a healthy dose of the rub.
Being used to the environment of my vertical smoker, I wanted to try something in my horizontal smoker so I set a foil pan on the grate and added 2 quarts of plain ol water.
The pork belly, on a wire rack, was put on top of the water pan. This helps keep the environment moist and the water pan will keep all the fat in the water pan vs dripping onto the heat deflector plate in the smoker.
Smoker was running a stable 250F.
With my new Pit Boss remote temp probe inserted, I knew from the comfort of my couch the belly was at 171 after 4 hours.
The belly, wire rack and water pan were all removed at this point and the belly was wrapped in pink butcher paper along with another dose of hot sauce and some additional rub.
After the belly reached 203F it was time to pull it off.
The wrapped belly was placed on a foil lined sheet pan, then covered with more foil to rest in the oven. After resting the belly was ready to be pulled.
Pulled the belly in a foil pan to save all the juices.
Began assembly of the tacos with some corn tortillas.
A thin layer of warm refried black beans was added.
Then the pulled pork belly was added.
I made 3 small batches of coleslaw. The first was made with BWW General Tso sauce, the second was BWW Asian Zing sauce and the last was BWW Parmesan Garlic sauce. 1 taco for each flavor.
Finally, topped with Cotija cheese and it was time to eat!
The Parmesan Garlic turned out to be the favorite as the flavors enhanced the spicy pork, the beans and even the corn tortillas. The other two sauces were tasty, but their heat levels kind of competed with the heat of the pork. The Parmesan Garlic added that cooling effect on the slaw mix that complimented and balanced the spicy pork.
Started with an idea from a member in a different forum and labeled "Mexican" by a recipe posted on the Meat Church website.
Began with just over 3 pounds of skinless pork belly.
Cholula Hot Sauce as the binder for this one.
The back side covered in hot sauce.
Then a healthy does of Meat Church's dia de la Fajita rub
Then flipped over and the fat side scored.
More hot sauce.
And a healthy dose of the rub.
Being used to the environment of my vertical smoker, I wanted to try something in my horizontal smoker so I set a foil pan on the grate and added 2 quarts of plain ol water.
The pork belly, on a wire rack, was put on top of the water pan. This helps keep the environment moist and the water pan will keep all the fat in the water pan vs dripping onto the heat deflector plate in the smoker.
Smoker was running a stable 250F.
With my new Pit Boss remote temp probe inserted, I knew from the comfort of my couch the belly was at 171 after 4 hours.
The belly, wire rack and water pan were all removed at this point and the belly was wrapped in pink butcher paper along with another dose of hot sauce and some additional rub.
After the belly reached 203F it was time to pull it off.
The wrapped belly was placed on a foil lined sheet pan, then covered with more foil to rest in the oven. After resting the belly was ready to be pulled.
Pulled the belly in a foil pan to save all the juices.
Began assembly of the tacos with some corn tortillas.
A thin layer of warm refried black beans was added.
Then the pulled pork belly was added.
I made 3 small batches of coleslaw. The first was made with BWW General Tso sauce, the second was BWW Asian Zing sauce and the last was BWW Parmesan Garlic sauce. 1 taco for each flavor.
Finally, topped with Cotija cheese and it was time to eat!
The Parmesan Garlic turned out to be the favorite as the flavors enhanced the spicy pork, the beans and even the corn tortillas. The other two sauces were tasty, but their heat levels kind of competed with the heat of the pork. The Parmesan Garlic added that cooling effect on the slaw mix that complimented and balanced the spicy pork.
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