Ingredients:
- 5lb. Pork Belly, skin removed (leave some fat)
- Disruption All Purpose Spice Rub
- Disruption Beef & More Rub
- Disruption Grilling Dust
- Apple Juice to Spritz
- Taco tortilla
- Chopped Cilantro
- 1 Cup Goat Cheese
Mango & Pineapple Salsa:
- 1 cup diced fresh mango & 1 cup fresh pineapple
- ½ red onion diced
- 1 jalapeno, sliced
- 1 cup cilantro, chopped
- 1 whole lime, juiced2 tbsp olive oil
- Sea salt to taste
- Mix all ingredients in a bowl set aside.
Instructions:
1. Preheat Pellet cooker or smoker to 275°F. Add cherry pellets or cherry wood splits.
2. Coat pork belly fat with yellow mustard as a binder.
3. Apply medium coat Disruption Spicy Ap rub, Disruption Beef & More and then Disruption Grilling Dust.
4. Place pork belly fat side up on your smoker insert temperature probe. Spritz with Apple Juice after 1 hour and then every 30 minutes. Once Pork belly reached 165 degrees, wrap in foil until internal temperature reached 202 – 204 degrees.
5. Let pork belly rest 30 minutes.
6. Slice and build your tacos with pork belly and mango salsa, and goat cheese!
Enjoy!
Recipe Provided by AnonymousQ