There's no better way to fire up the morning than with smoke rolling off the pit and a stack of tacos waiting to be built. These Smoked Pork Belly Breakfast Tacos take the richest cut on the hog, bathe it in chiles, and kiss it with pellet smoke until it's tender enough to crisp up in a hot pan. Layer in green chile scrambled eggs, smoky black beans, and roasted potatoes, and you've got a breakfast that eats like a celebration.
Grilled Breakfast Tacos with Smoked Pork Belly
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
10
Prep Time
1 hour
Cook Time
2 hours 3 minutes
Calories
1023
If you've ever wondered whether your smoker earns its keep before noon, this recipe settles the debate. We're slow-smoking marinated pork belly, then frying the slabs crisp and tucking them into grilled tortillas alongside avocado crema spiked with flame-roasted green chiles. It's smoky, spicy, creamy, and crunchy all at once — the kind of plate that turns a backyard cook into the neighborhood legend.
Ingredients
- 1.5 lb pork belly
-
Sweetwater Spice Tres Chiles Brisket Bath
-
2 Tbsp Cattleman’s Grill Smoky Chipotle Coffee Steak Rub
- 1 tsp cumin, toasted and ground
- 1 tsp smoked paprika
- 10 tortillas
- 1 lb pepper jack cheese, grated
- 1 lb russet potatoes, skin on, small dice
- 1 red bell pepper, small dice
- 1/3 cup melted clarified butter or oil
-
Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
- salt, to taste
- 3 tbsp bacon fat, clarified butter or oil
- 1/2 large yellow onion, sliced thin
- 3 cloves garlic, minced
- 1 (15 oz) can black beans
-
2 tsp Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
- 1/4 tsp ground cumin
- 1/4 tsp smoked paprika
-
2 tbsp olive oil
- 10 eggs
-
1/2 cup 505 Southwestern Flame Roasted Green Chiles
- 1/2 cup cilantro, minced
- 1/4 cup pepper jack cheese, grated
- salt, to taste
- 1 large avocado
-
1/4 cup 505 Southwestern Flame Roasted Green Chiles
- juice of 1/2 a lime
- 1/4 cup sour cream
Red Pepper Roasted Potatoes
8 Second Ride Black Beans
Green Chile Scrambled Eggs
Green Chile Avocado Crema
Directions
Prep and cook pork belly
Place the pork belly in a zip-top bag with the Sweetwater Spice Tres Chiles Brisket Bath and refrigerate for an hour and a half so the chiles work their way in.
Preheat your Yoder Smokers YS640 Pellet Smoker to 275°F and light an A-MAZE-N Tube Smoker for extra smoke. Pat the pork dry, then season with Cattleman's Grill Smoky Chipotle Coffee Steak Rub, cumin, and smoked paprika.
Smoke until the internal temperature hits 140°F, about an hour, checking with an instant-read thermometer. Pull it off and rest for 10 minutes.
Slice the belly into 1/2" slabs and fry in a pan until crispy. Build the tacos in a taco rack and grill them indirectly on a 350°F cooker until the tortillas are slightly crisp.
Red Pepper Roasted Potatoes
Bump the smoker to 400°F. Toss the diced russet potatoes, red bell pepper, clarified butter, and Cattleman's Grill 8 Second Ride Carne Asada Seasoning in a half-sized foil pan. Cook about 20 minutes until tender, then salt to taste.
8 Second Ride Black Beans
Melt the fat in a 12" Lodge Logic Cast Iron Skillet over medium heat. Add the sliced onion and a pinch of salt, stirring to coat, and let it cook down until soft and lightly browned, 10–15 minutes.
Stir in the garlic, 8 Second Ride seasoning, cumin, and smoked paprika and cook one minute. Add the can of black beans and simmer 10 minutes.
Green Chile Scrambled Eggs
Heat a 12" Lodge Logic Cast Iron Skillet over medium heat. Whisk the eggs with the 505 Southwestern Flame Roasted Green Chiles, add the olive oil to the pan, then the egg mixture, and cook to your desired doneness.
Fold in the pepper jack cheese and minced cilantro, then taste and season with salt as needed.
Green Chile Avocado Cream
Combine the avocado, 505 Green Chiles, lime juice, and sour cream in a blender or food processor and blend until smooth.
Serve
Load the grilled tortillas with crispy pork belly, scrambled eggs, black beans, and roasted potatoes, then finish each taco with a drizzle of green chile avocado crema and a shower of grated pepper jack.
Recipe Note
What You Will Love
You'll love how this recipe lets the smoker do the heavy lifting while delivering a breakfast that hits every craving at once — rich, crispy pork belly, creamy green chile eggs, and a bright, tangy avocado crema that ties it all together. It's a build-your-own taco bar that feeds a crowd of ten, with that unmistakable wood-fired flavor in every bite. Best of all, each component stands on its own, so you can mix, match, and pile on exactly the way you like it.
Frequently Asked Questions
What temperature should I smoke the pork belly to?
Smoke the pork belly at 275°F until it reaches an internal temperature of 140°F, which takes about an hour. Always confirm with an instant-read thermometer, then rest it 10 minutes before slicing and frying.
Can I make any of the components ahead of time?
Yes. The black beans, roasted potatoes, and green chile avocado crema all hold well and can be prepared in advance. Reheat the beans and potatoes, and keep the crema chilled until you're ready to build your tacos.
Why fry the pork belly after smoking it?
Smoking infuses the belly with deep, wood-fired flavor and renders it tender, while frying the slices afterward crisps the edges for that irresistible crunch and texture contrast in every taco.
Do I need a pellet smoker for this recipe?
This recipe was developed on a Yoder Smokers YS640 Pellet Grill, which makes temperature control easy. Any smoker that holds 275°F and 350–400°F steadily will work, though a tube smoker adds extra smoke flavor.
Can I cook this in the indoors?
We rate this a 3 out of 5 for cooking indoors. Works indoors with adjustments, but the grill is recommended.
Nutrition
Nutrition
- Nutrition Serving Size
- 12.82 oz
- per serving
- Calories
- 1023
- Carbs
- 50 grams
- Protein
- 63 grams
- Fat
- 62 grams
- Sodium
- 2435 milligrams
