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Prep 30min
Total5hr30min
Servings10
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Ingredients
For pork belly
2
pounds pork belly
1/2
cup barbecue sauce
1
tablespoon from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
1 1/2
cups beer
For slaw
1
package (12 oz) shredded broccoli and carrot
1/2
cup mayonnaise
2
tablespoons sriracha
1
lime
1
English cucumber
1/4
cup chopped mint
1/4
cup chopped basil
1
clove garlic (grated)
Other
2
avocados
10
soft shell corn tortillas
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Steps
1
Prep the pork belly -The belly needs to be in boneless skinless strips that are about 1.5 inches wide, and 5 inches long. Depending on how you buy your pork belly, it might be in a large slab, or strips with bones and skin. Step one is to get it into the strips. Afterward you can easily remove the skin by making a slit at one end, then running your knife along the skin and holding the belly secure as you move the knife away from where your hand is.
2
Mix the beer with the BBQ sauce and taco seasoning (I prefer homemade but store bought will work just fine). Line up your pork belly strips in a baking dish and pour your sauce over them. Let cook at 275°F for about 5 hours until just blackened on the outside and very tender.
3
While the belly is cooking, slice up your cucumber with either a julienne peeler or the shred attachment of a food processor. Mix the cucumber with the broccoli slaw and all the rest of the slaw ingredients. Season and mix well and allow to sit an hour before serving.
4
Allow the belly to cool for about 15 to 20 minutes. Remove from the pan and cut into cubes.
5
Slice your avocado.
6
Heat the tortillas in a dry hot frying pan for about 15 seconds a side.
7
Make your taco by filling a tortilla with a few pork cubes, a few slices of avocado, and a nice scoop of slaw.
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No nutrition information available for this recipe
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