-pork belly (we recommend either our heritage breed duroc pork belly or our old spot pork belly)

-your choice of rub, we have plenty to choose from in store

-apple cider vinegar

-water

-corn/flour tortillas or taco shells

-whatever toppings you desire!

Pork belly is very versatile and can be cooked hot and fast or low and slow. For this recipe, cook the pork belly in the oven or smoker low and slow at 275° for about 4-5 hours. You’ll want to have at least 1/2 lb. of raw pork belly per person you plan on serving. Once the pork crisps up, loosely wrap in foil with some moisture. We used 50/50 apple cider vinegar/water. Throw back in the oven or smoker for about 1 hour until the internal temperature reaches about 200°. Remove, rest for about 15 minutes, slice and chop, and serve on tacos with your favorite toppings!