Recipe adapted from droolworthydaily.com


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)


  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. 

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