Smoked Pork Belly BLT Tacos

These Smoked Pork Belly BLT Tacos combine low-and-slow BBQ richness with fresh, classic BLT flavors. The pork belly is smoked until tender, then seared for crispy edges and finished in warm tortillas with lettuce, tomato, and a sweet-heat mayo.

🎥 Recipe By KCFIREANDSLICE

Ingredients

Pork Belly

• 2–3 lb pork belly slab
• Salt and pepper-based BBQ rub (brisket style recommended)

For the tacos

• Flour or corn tortillas
• Shredded lettuce
• Sliced tomato

Spicy mayo

• 4 parts mayonnaise
• 1 part sriracha
• 1 part honey

Instructions

Start by seasoning the pork belly generously on all sides with your BBQ rub. You want full coverage so it can develop a deep, flavorful bark during the smoke.

Preheat your smoker or grill to 275°F (135°C) and cook the pork belly using indirect heat. Let it smoke slowly until it becomes fully tender and reaches an internal temperature of around 200°F (93°C). This usually takes about five hours, depending on thickness.

Once cooked, remove the pork belly and let it rest until it cools down to about 140–150°F (60–65°C). This helps it firm up slightly so it slices cleanly without falling apart.

Slice the pork belly into thick pieces and lightly brush with BBQ sauce. If the sauce feels too thick, you can loosen it with a small splash of vinegar.

Next, heat your grill to high and sear the slices for about 30–60 seconds per side. Keep turning them until they’re nicely caramelized and crisp on the edges.

While the pork is finishing, mix the spicy mayo by combining mayonnaise, sriracha, and honey until smooth.

To assemble, warm your tortillas and layer in the seared pork belly, shredded lettuce, and sliced tomato. Finish with a generous drizzle of spicy mayo and serve right away while everything is still warm and crisp.