Are you looking for a creative way to repurpose leftovers? Check out my Pork Belly Tacos! This recipe uses leftover Brisket Style Pork Belly, but you can use chicken, steak, or brisket. If you like BBQ-style Tex-Mex, you have to try this recipe.
Leftovers take on a new flavor when seasoned with my best-selling rub and sauced with a sticky-sweet glaze. A dollop of Heath’s Homemade Guacamole is the cherry on top! Serve this recipe for Cinco de Mayo, a family dinner, or just because.
Everything tastes better on the Weber Kettle Grill, including tacos! If you’re on the hunt for a delicious meal that comes together in less than an hour, these Pork Belly tacos will hit the spot. They’re so simple; even a novice grillmaster can handle them!
The Ingredients
These Pork Belly Tacos require just five ingredients. You probably have at least one in your fridge! Here’s what you need to add to your shopping list.
- Leftover pork belly. For this recipe, I used leftover Brisket Style Pork Belly. Pork belly is among the most flavorful parts of the pig, and it makes incredible tacos. Since the pork was already cooked, the meal came together quickly.
- Tortillas. The tacos pictured use flour tortillas, a universally friendly wrap. If you like the taste of corn tortillas, feel free to use a substitute! I recommend heating them on the grill to get that perfect char.
- Heath Riles BBQ Sweet BBQ Rub. This remarkable blend of spices was where it all started. We use this rub on meat, veggies, and bloody marys. It contains the perfect balance of sweetness with a bit of heat on the back end.
- Heath Riles BBQ Sweet BBQ Sauce. If you like ketchup-based sauces, you won’t want to be without a bottle of this tasty BBQ sauce. It took over 10 years to perfect, and it was worth every bit of effort. It’s a great addition to pork, chicken, or beef.
The Smoker Setup
Here’s the main equipment I used for this recipe. More of my grilling favorites are in the Equipment and Tools section.
- Kettle Grill. I cooked these Pork Belly Tacos on the Weber Kettle Grill. This is an excellent pick if you want a simple, sturdy setup. Beginners love this pit because there are only a few bells or whistles to mess with. Weber produces high-quality pits that last for ages. This model is easy to store, making it perfect for small spaces. There are also a lot of fun accessories you can purchase, like the Vortex Chimney.
- Charcoal. I stoked the pit with Royal Oak Charcoal. I used Royal’s new super-size charcoal and was so impressed. This charcoal doesn’t use any fillers and produces pure, clean smoke. I use them just about every time with fabulous results.
The Process for Making Pork Belly Tacos
You can find a detailed presentation of this recipe in the video and recipe card. For now, here’s a brief overview of how I pulled these tasty tacos together.
- Fire up the pit. I stoked the Weber Kettle Grill with Royal Oak Charcoal and fired it up to 350℉.
- Slice the meat. I evened out my leftover Brisket Style Pork Belly to give the tacos a clean look. You can save the end pieces for a chef’s snack! Then, I sliced the meat into hearty pieces.
- Grill the tortillas. I laid the tortillas directly on the grill’s grates. I let the tortillas char until each one was slightly puffed, then I flipped it and let it go for a few more seconds.
- Season the meat. Repurposing meat is fun when you can add new flavors! I laid the sliced Brisket Style Pork Belly on a metal sheet pan and seasoned it with Heath Riles BBQ Sweet BBQ Rub. I flipped the meat and repeated the process on the other side.
- Cook the pork belly. I laid the pork belly directly on the Weber Kettle Grill’s grates and let it warm for a few minutes on each side. Keep an eye on your grill because this step won’t take long.
- Add glaze. Once the meat had seared for a few minutes, I brushed a little Heath Riles BBQ Sweet BBQ Sauce on both sides. This gave the Pork Belly Tacos a perfect kiss of BBQ flavor. I shut the Weber Kettle Grill and let the sauce tack up for about 3 minutes before removing the meat from the pit.
- Assemble the tacos. Everyone has their favorite way to assemble tacos, but here’s how I made mine. First, I laid down a tortilla, then added a piece of pork belly and a scoop of Heath’s Homemade Guacamole. To finish off my Pork Belly Tacos, I added a squeeze of fresh lime juice. Voila! The perfect taco. The only thing left was to dig in!
The Results
The combination of sweet, black pepper, and citrus was outrageous! Creamy guacamole balanced out the spices perfectly. Charring the tortillas was the cherry on top that added crunch and texture.
Serving Suggestions for Pork Belly Tacos
Serve my Pork Belly Tacos with tortilla chips, extra Heath’s Homemade Guacamole, salsa, and pickled jalapeños. Delicious! If you’re feeling extra, serve your tacos with one of my signature margaritas.
Storing Leftovers
You can store leftover taco meat in the fridge for up to four days or freeze it for up to 4 months.
Equipment and Tools
Weber Kettle Grill, Royal Oak Charcoal, Vortex Chimney, disposable cutting board, metal tongs, ThermoWorks Hi-Temp Basting Brush, Victorinox Fribrox Pro Chef’s Knife, Nechtik BBQ Gloves, metal sheet pan.
