PORK BELLY TACOS & CHIPOTLE-GUAJILLO SAUCE

Recipe adapted from droolworthydaily.com

INGREDIENTS

For the smoked pork belly:

• 3 pounds pork belly (single slab)
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the guajillo sauce: 

• 8 medium dried guajillo chilies, chopped, de-seeded
• 1 chipotle chili in adobo, chopped
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 3 garlic cloves, minced
• 2 (14-ounce) cans broth (veggie or chicken) 
• 1 tablespoon olive oil
• 1 teaspoon sugar

For the taco assembly: 

• 8-10 tortillas
• 12 ounces shredded gouda cheese
• 1 pineapple, sliced into rounds
• 12 ounces shredded cabbage
• 1 red onion, thinly sliced
• 1 bunch cilantro
• Salsa (for serving)
• Sour cream (for serving)

METHOD

1. Set your EGG for indirect cooking with a convEGGtor at 250°F.
2. In a large skillet over medium heat, add olive oil, garlic, and chilies. Saute until chilies are charred, about 7-10 minutes. Combine all sauce ingredients in a blender and blend on high until smooth. 
3. Cut the slab of pork belly into 4 equal pieces. Season all sides (except the skin/fat) with the chili powder, cumin, paprika, salt, and pepper. 
4. Smoke for 2 hours (skin/fat-side up). 
5. Meanwhile, prepare the braising pan. Line a large oven-safe pan with heavy duty foil. Pour all the chili sauce into the bottom.
6. After the pork is finished smoking for 2 hours, transfer to the pan (placing the pieces skin/fat-side-up). Smoke for another 2 hours at 250°F. 
7. The pork will have smoked for a total of 4 hours.  
8. Remove your convEGGtor from the EGG and set aside (safely).
9. Lay pineapple slabs on the grill for 3-5 minutes per side over direct heat until slightly charred. 
10. Remove and chop. 
11. With tortillas, cabbage, pineapple, pork belly, red onion, cilantro, salsa, sour cream, etc.