Name: Smoked Pork Belly Carnitas
Ingredients: 3 pounds Johnston’s Pork Belly (skin off); BBQ spice; 250 ml apple juice; 250 ml BBQ sauce; 12 corn or flour tortillas; 125 grams feta; Cilantro sprigs for garnish; 1 cup mayonnaise; ½ cup cilantro (chopped); ¼ teaspoon black pepper; ¼ cup lime juice; Chipotle powder (optional); Chili powder (optional); 8 cups cabbage (shredded); ½ teaspoon salt; 1 field tomato; ½ onion (medium); ½ cup pineapple; ½ cup cilantro; 2 tablespoons lime Juice; Salt (dash)

Posted August 9, 2022

In Pork Belly, Sandwiches & Wraps

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Smoked Pork Belly Carnitas

Braai-Q

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Ingredients

Ingredients:

3 pounds Johnston’s Pork Belly skin off
BBQ spice
250 ml apple juice
250 ml BBQ sauce
12 corn or flour tortillas
125 grams feta
Cilantro sprigs for garnish

Cabbage Slaw:

1 cup mayonnaise
½ cup cilantro chopped
¼ teaspoon black pepper
¼ cup lime juice
Chipotle powder optional
Chili powder optional
8 cups cabbage shredded
½ teaspoon salt

Pico de Gallo:

1 field tomato
½ onion medium
½ cup pineapple
½ cup cilantro
2 tablespoons lime Juice
Salt dash

Instructions

Method:

Preheat smoker to 225°F (we recommend using applewood)
Season pork belly liberally with BBQ spice at least one hour prior to smoking, and place on smoker fat side up in a large foil dish
Spray with apple juice every 30 minutes for a total cook time of 6 hours or until soft and tender
Brush with BBQ sauce and put back on smoker for an additional 30 minutes, until the sauce has become tacky.

Building the Tacos:

If using corn tortillas, heat the tacos in oven till soft and flexible
Mix mayonnaise, cilantro, chipotle powder, chili powder, black pepper, and lime juice in a stainless-steel bowl. Combine with cabbage and season to taste with salt.
Dice ingredients for Pico de Gallo uniformly and gently mix until incorporated
Start with the cabbage slaw on the hot tortilla, top with pork belly, Pico de Gallo, feta and garnish with cilantro sprigs