Smoked low and slow on the Traeger, pork belly can be one of the most delicious things to come off your backyard grill. We have done pork belly a number of ways but by far our favorite application is a whole slab of pork belly that is simply seasoned and then smoked until fall-apart tender. Shredded pork belly is tender, flavorful and the perfect filling for tacos– an unexpected and delicious meal for everyone to enjoy!
- Slab of pork belly, skin removed (about 4+ pounds)
- Your favorite seasoning– we used my Smoke Junkie seasoning from Spiceology
WHY COOKING SHREDDED PORK BELLY ON THE TRAEGER WORKS
Pork belly is a great meat to cook on your Traeger, because the long and slow cook method makes for a tender, flavorful and succulent end result. The pork belly picks up the flavor of the wood-fired pellets in the Traeger, and the pork shreds wonderfully after a long and temperature-controlled cook. Give it a try and let me know what you think!
As a great alternative to pork belly burnt ends or bacon, you can cook pork belly low and slow (and long) to get tender, shredded pork. Use it in Asian food, or as fillings for a great fusion taco!
- Start your grill to 275*
- Season liberally with your favorite pork-focused rub, and place in the preheated smoker grill.
- Cook, fat side down until the internal temperature reaches 208*. This should take 4-6 hours.
- Remove and rest for 10-15 minutes.
- Using two forks, shred the meat and serve as a filling for tacos or burritos, or accompanied with rice and Asian veggies.
ALTERNATE RECIPES/PRODUCT LINKS
Pork belly is a delicious and versatile cut of meat and you can do a variety of things with it. Here are some suggestions:
- Pork Belly Smoked like a Brisket
- Pork Belly Burnt Ends
- You can also make your own bacon– which we’ve done before. Stay tuned for a blog about that soon!
Products used in this cook:
- Traeger grill
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Shredded Pork Belly
- Traeger grill
- 4 pounds pork belly skin removed
- 1/2 cup Smoke Junkie seasoning
- Preheat your grill to 275°.
- Season your pork belly liberally with your favorite rub.
- Place meat in the center of smoker and close lid.
- Cook, fat side down, until the internal temperature of the meat reaches 208°. This should take 4-6 hours.
- Remove from grill and allow to rest for 10-15 minutes.
- Using two forks, shred the meat and use as a filling for tacos, burritos or part of an Asian veggie bowl.