Ingredients
9 ½ lb pork belly
Chile verde seasoning from Spanglish asadero
For the Salsa Roja
4 tomatillos
3 guajillos chiles
2 jalapeño peppers
3 serrano peppers
1 tbsp white vinegar
¼ bunch cilantro
¼ sweet onion
3 garlic cloves
Salt to taste
Directions
Step 1
Preheat your smoker to 275 degrees, then prep the pork belly by scoring the fat, about 1/4 in depth.
Step 2
Then season with your favorite seasoning.
Step 3
Then, place it on the smoker and leave it in there for 5 hours, after, wrap it in foil and place it back on the smoker for an additional hour, at this point crank the heat to 310 degrees.
Step 4
While this is happening roast your salsa. Roast all ingredients except the cilantro.
Step 5
After everything is nice and roasted blend until smooth and add salt to taste.
Step 6
Once the pork is done let it rest for 30 min before shredding.
Step 7
I smothered some corn tortillas with the rendered fat and I added cheese, the shredded pork belly to make the most delicious tacos I’ve had to date.
Step 8
Do leave the tacos on the grill until the cheese melts, you can use a skillet for this step.
Step 9
Then garnish with fresh cilantro and onion.
Step 10
And add your salsa.
