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BBQ Pork Belly Tacos

BBQ Pork Belly Tacos

By Traeger Kitchen

Pork belly inside a taco? Yes please! This smoky, meaty twist on a weeknight favorite puts a different perspective on a famous dish.

Prep Time

30 Min

Cook Time

2 Hr




This recipe serves:


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Units of Measurement:
Pork Belly
4 Tablespoon Salt
4 Tablespoon brown sugar
1/2 Teaspoon Black pepper
4 Pound pork belly, skin removed and scored
Pickled Slaw
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
As Needed tortillas, for serving
As Needed fresh chopped cilantro, for serving


  • 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.

  • 2

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

    500 ˚F / 260 ˚C


  • 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.

    500 ˚F / 260 ˚C


  • 4

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

    250 ˚F / 121 ˚C


    Super Smoke

  • 5

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

  • 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.

  • 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!

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