• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Recipes
    • Pork
    • Beef
    • Poultry
    • Seafood
    • Appetizers
    • Sides
    • Dessert
    • Specialty
  • Traeger Grill Reviews
  • Shop
    • My Cookbook
  • Subscribe
  • About
    • Collaborations
    • Privacy Policy

This Jew Can Que logo

April 21, 2020 Pork

Shredded Pork Belly on the Traeger

Jump to Recipe Jump to Video Print Recipe

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!

A slab of pork belly after smoking on a cutting board.

PRIMARY INGREDIENTS

  • 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!

STEP-BY-STEP

  • 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. 
Shredded pork belly tacos.

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

Did you make this recipe?
I’d love to know how it turned out!
Leave a review below or snap a photo,
share it on Instagram and tag me at @ThisJewCanQue

Shredded Pork Belly

Shredded Pork Belly

thisjewcanque
Finished shredded pork belly can be used in a number of ways– in Asian applications, as a sandwich filling, or in tacos!
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 6 hours hrs
Course Main Course, meat
Cuisine American, BBQ, fusion
Servings 6

Equipment

  • Traeger grill

Ingredients
  

  • 4 pounds pork belly skin removed
  • 1/2 cup Smoke Junkie seasoning

Instructions
 

  • 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.

Video

Keyword low and slow, pork belly, shredded pork, shredded pork belly

Categories: Pork Tags: pork, pork belly, shredded pork belly

Subscribe

* indicates required

Previous Post: « Grilled Chicken Wings on the Traeger
Next Post: White BBQ Sauce »

Primary Sidebar

Welcome to This Jew Can Que,

A recipe website showing of the best recipes you can grill, smoke, and even bake on a Traeger grill from published cookbook author and grilling expert Adam McKenzie, or as the social media world knows him @ThisJewCanQue!

Seventh-generation Colorado native Adam is an elementary school STEM teacher by day. By night, he fires up his Traeger grills to create culinary magic. Follow along for weeknight grilling inspiration.
More About Adam

Follow along:

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Subscribe

* indicates required

Mezcal mule in a copper mug with nugget ice and grilled pineapple garnish next to shaker and ginger beer.

Grilled Pineapple Mezcal Mule Cocktail

Baked crab rangoon dip topped with scallions and sweet chili sauce, served with wonton chips.

Smoked Crab Rangoon Dip on the Traeger Grill

Full sheet of Cabot Cheddar Pizza Crisps with pepperoni, next to a pizza cutter, marinara sauce, and Cabot Vermont Sharp cheese packaging.

Cabot Cheddar Pizza Crisps on the Traeger

Fried burrata balls cracked open over marinara, revealing the melted creamy cheese inside.

Traeger Fried Burrata Caprese with Garlic Toast

Footer

Featured on:

 

JewCanQue Media As Seen On logo image.

Disclosure:

JewCanQue.com participates in affiliate programs. Links on this page may contain affiliate links. We may earn a commission from these links. We appreciate your support and by using our site you agree to the terms of use and privacy policy.

Search for a recipe:

Categories

Archives

Copyright © 2025 This Jew Can Que on the Cookd Pro Theme