06/09/2026
Smoked & Fried Chicharrón Tacos 🌮
Smoked low and slow, fried in bison tallow until the skin got crispy and blistered, then loaded it up. The combination of smoky, crispy, creamy, and fresh is hard to beat. Y'all gotta give these a try 👊
Ingredients:
- Pork Belly (skin on and sliced)
- Heath Riles BBQ Garlic Jalapeño Rub
- My Stew’s BBQ Grizzly Gold Honey Rub
- Salt
- Duck Fat Spray American Bison Tallow
Toppings:
- Corn or Flour Tortillas
- Fresh Guacamole
- Pickled Red Onions
- Cotija Cheese
- Crema Sauce (ingredients below)
- Fresh Cilantro
- Lime wedges
Crema ingredients:
- ½ cup Mexican crema
- Juice of 1 lime
- 1 TBSP Melinda's Hot Sauce Jalapeno pepper sauce
- pinch of garlic powder
Instructions:
1. Season the meat side of the pork belly with Heath Riles Garlic Jalapeño Rub followed by Stew's BBQ Grizzly Gold Honey Rub.
2. Flip skin-side up, pat dry, pierce the skin all over, and season generously with salt.
3. Place uncovered in the refrigerator overnight to help dry out the skin.
4. Preheat your smoker to 275°F.
5. Smoke the pork belly until it reaches approximately 200°F internal and is probe tender, about 3½ hours.
6. Remove from the smoker and cut into bite-sized cubes.
7. Heat a shallow layer of Tallow in a cast iron skillet.
8. Fry the pork belly pieces until the skin bubbles, blisters, and becomes crispy and golden.
9. Transfer to a wire rack and immediately finish with flaky salt.
10. Build the tacos with warm tortillas, guacamole, crispy pork belly, pickled red onions, cotija cheese, crema sauce, cilantro, and a squeeze of fresh lime.
