Steps

• Step 1

  For the Pork Belly: Combine salt, sugar and black pepper. Rub pork belly with mixture and coat evenly. Let sit covered in the refrigerator overnight.

  Ingredients

  • 4 Tablespoon Salt

  • 4 Tablespoon brown sugar

  • 1/2 Teaspoon black pepper

  • 4 Pound pork belly, skin removed and scored

• Step 2

  When ready to cook, set Traeger temperature to 500°F and preheat with the lid closed for 15 minutes.

  00:15

  500 ˚F / 260 ˚C

• Step 3

  Place the pork belly in a roasting pan and place the pan on the grill. Cook for 30 minutes until a little bit of color has developed.

  00:30

  500 ˚F / 260 ˚C

• Step 4

  Reduce Traeger temperature to 250 °F and continue to cook for 1 to 2 hours, or until pork belly is tender.

  02:00

  250 ˚F / 121 ˚C

  Super Smoke

• Step 5

  Remove from grill and allow to rest for 30 minutes before slicing.

• Step 6

  For the Pickled Slaw: Combine carrots, onion and cucumber in a medium bowl. Combine vinegar, water, salt, sugar and red pepper flakes in a small bowl and stir until sugar is dissolved. Pour over carrot mixture and transfer to the refrigerator making sure the vegetables are completely submerged. Let sit in the refrigerator at least 30 minutes before serving.

  Ingredients

  • 2 Large carrots, peeled and julienned

  • 1 Large red onion, thinly sliced

  • 2 Large Persian cucumbers, thinly sliced

  • 1/4 Cup rice wine vinegar

  • 3/4 Cup water

  • 2 Tablespoon Salt

  • 3 Tablespoon sugar

  • 1 Teaspoon red pepper flakes

• Step 7

  For the Tacos: After pork belly has rested, slice into 1/4-inch pieces. Fill each tortilla with a slice or two of pork belly and top with pickled slaw. Finish with fresh cilantro leaves. Enjoy!

  Ingredients

  • As Needed tortillas, for serving

  • As Needed fresh chopped cilantro, for serving