In Pork Belly, Sandwiches & Wraps


Smoked Pork Belly Carnitas




  • 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



  • 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

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