Pork Belly Tacos with Pico de Gallo | Tony and Maribel

Tony and Maribel

Name: Pork Belly Tacos with Pico de Gallo
Prep time: 25 min
Cook time: 180 min
Total time: 205 min
Yield: 6
Cuisine: Mexican
Ingredients: Cebollitas Bunch; Pork Caldillo; Cilantro; La Tourangelle French Infused Herbs De Provence Oil; Waterfront Bistro Juice, Concentrate, Lime; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Morton Iodized Salt, 26 Ounce; Organic Tomatoes On The Vine; Herdez Salsa Casera, Hot; SuckerPunch Gourmet Pickle Juice; SIGNATURE SELECTS Tortillas, Street Tacos, White Corn; Jalapeno Pepper

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Pork Belly Tacos with Pico de Gallo

Serves 625 mins prep180 mins cook

Delicious pork belly tacos featuring smoked pork belly with a crispy skin, topped with fresh pico de gallo or your favorite salsa. A family-friendly meal that promises not to disappoint.

0 servings

What you need

onion

lb pork belly

bunch cilantro

La Tourangelle French Infused Herbs De Provence Oil

fl oz oil

Waterfront Bistro Juice, Concentrate, Lime

fl oz lime juice

tsp salt

fl oz pickle juice

Instructions

1. Score the pork belly.
2. Rub some oil generously over the pork belly and season with salt.
3. Smoke the pork belly at 350 Fahrenheit for about three hours or until it’s probe tender and has a crispy skin.
4. Chop up the cooked pork belly.
5. To make pico de gallo, combine chopped tomatoes, onion, cilantro, jalapeños, lime juice, pickled jalapeño juice, salt, and pepper.
6. Build your tacos by filling tortillas with the chopped pork belly and topping with pico de gallo or your favorite salsa.

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