By Chef Eric Gephart

Pork Belly Confit Tacos

Serves: 6 people
Cook Time: 5 - 6 hours


  • Main


  1. 01

    To make an Asian BBQ Sauce, combine all the following ingredients and reserve for later use.



    • 1/2 cup BBQ Sauce
    • 2 tablespoons Coffee (strong)
    • 1/4 cup Hoisin Sauce
  3. 02

    Stabilize your grill at 200°F. Place the smoking wood in the hottest portion of the coals and wait for combustion and clean smoke.

  4. 03

    Season the section of pork belly with the Lane's BBQ Brisket seasoning. Place it meat side down in a disposable half pan or grill safe equivalent pan. Place the lard around the pork belly top with foil leaving a corner open for smoke to adhere, then place the pan on the stabilized 200°F indirect grill for 4 ½ to 5 hours. Note: When the lard has melted, the liquid levels should be half to ¾ the way up the side of the belly.

  5. 04

    At this point, the pork belly should be extremely tender. Cover the pork belly and liquid fat with a piece of parchment. Lay a weighted container on top and transfer to a refrigerator. You can do this overnight.

  6. 05

    Once the fat has set and the belly is compact, raise the grill temp to 450°F.

  7. 06

    Dig out the belly, slice it into ¼” slices, place in a roasting pan and roast it to an internal temp of 155°F. The final minutes of roasting, top with the Asian BBQ sauce and allow to roast.

  8. 07

    Warm up your tortillas and build your tacos with a quick slaw and roasted belly. Enjoy!