Smoked Pork Belly Tacos

Tacos

1. Heat a smoker to 275°F. No smoker, no problem see below
2. Combine the salt, pepper, garlic powder, smoked paprika and cumin, mix well then season the pork belly strips all over
3. Smoke the strips whole until they have good color and reach roughly 165–175°F internally, about 1–1½ hours
4. Transfer the pork to a small pan, add chicken stock to the bottom, cover tightly with foil and put back on the smoker
5. Continue cooking another 45–75 minutes, or until the pork is around 200–205°F - a thermometer or skewer should slide into the meaty part like butter.  Tenderness, not temperature, tells you they're done.
6. Remove the pork from the pan and let rest 10–15 minutes, then cut into chunks
7. Get a cast-iron pan or flattop screaming hot, and add the pork. Crisp a minute or two, turning until you have deeply browned, crunchy edges while the centers stay ridiculously soft
8. Warm the tortillas, then add some crema, cabbage, the crispy pork belly, avocado slices and a little more crema
9. Boom

Jalapeño-Lime Crema

1. Blend the sour cream, mayo, jalapeño, lime juice, cilantro and salt until smooth. Refrigerate until needed

Oven Directions

1. Heat oven to 275
2. Cook the seasoned pork belly strips on a rack over a rimmed baking sheet, then follow the same wrapping, tenderness and crisping instructions above. You’ll miss a little smoke, but absolutely none of the pork belly goodness