Grilled Pork Belly Tacos Recipes

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GRILLED PORK TACOS



Grilled Pork Tacos image

My family raves about this moist pork with smoked paprika and pineapple. I dish it up next to brown rice and a salad of avocado and tomatoes. -E Gelesky, Bala Cynwyd, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 pound boneless pork ribeye chops, cut into 3/4-inch cubes
2 tablespoons plus 2 teaspoons lime juice, divided
1 teaspoon smoked or regular paprika
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup canned black beans, rinsed and drained
1/2 cup canned unsweetened pineapple tidbits plus 1 tablespoon reserved juice
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
4 flour tortillas (6 to 8 inches), warmed
Reduced-fat sour cream or plain yogurt, optional

Steps:

  • In a large bowl, toss pork with 2 tablespoons lime juice and seasonings; let stand 5 minutes. Meanwhile, in a small bowl, mix beans, pineapple with reserved juice, onion, cilantro and remaining lime juice., Thread pork onto four metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill kabobs, covered, over medium heat 6-8 minutes or until tender, turning occasionally., Remove pork from skewers; serve in tortillas. Top with bean mixture and, if desired, sour cream.

Nutrition Facts : Calories 383 calories, Fat 16g fat (6g saturated fat), Cholesterol 66mg cholesterol, Sodium 636mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

GRILLED PORK TACOS WITH PINEAPPLE



Grilled Pork Tacos with Pineapple image

The combination of earthy dried chiles and fruity pineapple are hallmarks of al Pastore. But so are long marination times and slow roasting. These speedy tacos are far from al Pastore, but they do bring together the similar citrusy, fruity and earthy flavors. Make sure your grill is hot and well greased to get the right char and caramelization on the pork.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 dried guajillo chile peppers
2 tablespoons vegetable oil, plus more for the grill
3 slices fresh pineapple (about 1/4 inch thick)
Juice of 1/2 orange (about 3 tablespoons)
Kosher salt and freshly ground pepper
1 pork tenderloin (about 1 1/4 pounds)
1/2 cup finely chopped white onion
Juice of 1 lime
2 tablespoons chopped fresh cilantro, plus whole leaves for topping
1 avocado
12 corn tortillas

Steps:

  • Preheat a grill to medium high. Put the chiles on a microwave-safe plate and microwave until fragrant and pliable, about 10 seconds (or toast in a small dry skillet over medium heat). Remove the stems, then tear the chiles and transfer to a blender. Add the vegetable oil, 1 pineapple slice, the orange juice, 1/2 teaspoon salt and a few grinds of pepper. Puree until smooth.
  • Trim the pork, then halve crosswise and lengthwise to create 4 pieces. Put in a shallow dish, add the chile puree and turn to coat; let marinate, 10 to 15 minutes.
  • Meanwhile, put the onion in a fine-mesh sieve and rinse under cold water; transfer to a bowl. Stir in the lime juice and a big pinch each of salt and pepper; set aside.
  • Remove the pork from the marinade and season with salt and pepper. Oil the grill grates, then transfer the pork and remaining 2 pineapple slices to the grill. Cover the grill and cook, turning the pineapple and pork occasionally, until the pineapple is well marked, about 4 minutes, and the pork is just cooked through and lightly charred, 8 to 10 minutes.
  • Chop the pineapple and add to the onion mixture along with the chopped cilantro; season with salt and pepper. Slice the pork and the avocado. Warm the tortillas as the label directs. Fill with the pork, pineapple mixture, avocado and cilantro leaves.

Nutrition Facts : Calories 500, Fat 19 grams, SaturatedFat 4 grams, Cholesterol 94 milligrams, Sodium 344 milligrams, Carbohydrate 46 grams, Fiber 8 grams, Protein 36 grams, Sugar 6 grams

GRILLED PORK TACOS AL PASTOR



Grilled Pork Tacos al Pastor image

Al Pastor is a really popular way to prepare pork, famous in San Francisco's Mission District. It's a marinated roast pork. They make the most incredible tacos and burritos. This is inspired by those flavors.

Provided by Chef John

Categories     World Cuisine Recipes     Latin American     Mexican

Time 9h25m

Yield 16

Number Of Ingredients 20

3 dried guajillo chilies, seeds discarded
2 dried pasilla chiles, seeds discarded
1 cup boiling water, or as needed to cover
2 pork tenderloins, membranes (silver skin) removed
¾ cup pineapple juice
1 tablespoon white vinegar
4 cloves garlic
1 teaspoon ground dried chipotle pepper
1 teaspoon ground cinnamon
1 pinch cayenne pepper, or to taste
1 pinch ground cumin, or to taste
1 pinch dried oregano, or to taste
1 tablespoon vegetable oil, or as needed
½ teaspoon salt, or to taste
16 (6 inch) corn tortillas
16 slices Monterey Jack cheese, divided
1 teaspoon vegetable oil
2 cups shredded cabbage, divided
½ cup roasted tomato salsa, divided
1 large jalapeno pepper, thinly sliced - or to taste

Steps:

  • Place dried guajillo and pasilla chiles into a bowl and pour in boiling water to cover. Let chiles stand 30 minutes to soften.
  • Cut pork tenderloins in half crosswise and in half again lengthwise again to make 8 long strips.
  • Drain water from chiles and pour in pineapple juice and vinegar. Add garlic cloves, chipotle pepper, cinnamon, cayenne pepper, cumin, and oregano. Transfer chile mixture to a blender and blend to make a smooth marinade.
  • Place pork into a resealable plastic bag and pour marinade over pork; knead bag several times to coat pork. Squeeze out excess air and seal the bag. Refrigerate overnight.
  • Preheat outdoor grill (preferably charcoal) for high heat and lightly oil the grate.
  • Remove pork from bag and drain and discard marinade; transfer pork to a platter. Drizzle meat with 1 tablespoon vegetable oil and season with salt. Use tongs to gently stir pork pieces to coat lightly with oil.
  • Cook pork strips on preheated grill until meat shows good grill marks and is lightly pink in the center, 7 to 8 minutes per side. An instant-read meat thermometer inserted into the center of the largest piece should read at least 145 degrees F (65 degrees C). Transfer pork to a fresh platter.
  • Drizzle a nonstick skillet with 1 teaspoon vegetable oil and place over medium heat. Lay a tortilla into the hot oil and place 1 slice of Monterey Jack cheese into center of the tortilla. Cook until tortilla is hot, lightly browned on the bottom, and cheese has melted, 1 to 2 minutes. Repeat with remaining tortillas and cheese slices. Transfer each tortilla to a plate.
  • Slice pork strips across the grain into pieces about 1/4 inch thick. Divide shredded cabbage onto each tortilla and top each with about 6 slices of pork, 1 tablespoon roasted tomato salsa, and a few slices of jalapeno pepper. Fold taco over fillings to eat.

Nutrition Facts : Calories 256.2 calories, Carbohydrate 15.3 g, Cholesterol 56.8 mg, Fat 13.4 g, Fiber 2.4 g, Protein 18.9 g, SaturatedFat 6.7 g, Sodium 309.8 mg, Sugar 2.1 g

GRILLED PORK-AND-PINEAPPLE TACOS



Grilled Pork-and-Pineapple Tacos image

Our at-home version of the Mexican classic tacos al pastor pairs spicy pork tenderloin with sweet pineapple on the grill.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 50m

Number Of Ingredients 8

1 1/2 teaspoons chili powder
Kosher salt and freshly ground pepper
1 pound pork tenderloin, patted dry
Safflower oil, for brushing
1/2 pineapple, peeled, cored, and cut into 1/2-inch rings
1 white onion, cut into 1/2-inch rounds
12 corn tortillas
Chipotle salsa, shredded cabbage, and cilantro, for serving

Steps:

  • Preheat grill to medium-high. Stir together chili powder, 2 teaspoons salt, and 1/2 teaspoon pepper; sprinkle evenly over pork. Let stand 10 minutes.
  • Brush grill grates with oil. Grill pork, turning a few times, until charred in places and a thermometer inserted into thickest part registers 140 degrees, 12 to 15 minutes. Transfer to a cutting board. Grill pineapple and onion, flipping once, until charred in places and crisp-tender, 6 to 8 minutes. Transfer to board with pork. Grill tortillas, flipping once, until hot and blistered in places, 30 to 45 seconds each, placing them inside a folded kitchen towel as you go. Let steam a few minutes to soften.
  • Thinly slice pork and cut pineapple into 1/2-inch-thick pieces; slice onion. Fill warm tortillas with pork, pineapple, onion, salsa, cabbage, and cilantro; serve.

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Top Asked Questions

How to cook pork belly and tacos on the grill?
Prepare a charcoal or gas grill for direct high-heat grilling. Lightly oil the grill grates. Remove the pork belly from the marinade and place on the grill. Cook for 2 minutes, then flip and cook for 2 minutes on the other side. For the tacos: Serve the pork with warm tortillas, cilantro and lime wedges for building tacos.
How do you cook pork belly on a Weber grill?
Remove the pork belly from the marinade and place on the grill. Cook for 2 minutes, then flip and cook for 2 minutes on the other side. For the tacos: Serve the pork with warm tortillas, cilantro and lime wedges for building tacos.
How to cook pork belly on a Traeger Grill?
Steps 1 For the Pork Belly: Combine salt, sugar and black pepper. Rub pork belly with mixture and coat evenly. ... 2 When ready to cook, set Traeger temperature to 500°F and preheat, lid closed for 15 minutes. Grill : 500 ˚F Add A Note 3 Place the pork belly in a roasting pan and place pan on the grill. ... More items...
What do you put in pork belly tacos?
The pork is seasoned with taco spices before being roasted until juicy-crisp and caramelised. Shredded cabbage, spicy sour cream sauce, lots of lime and jalapeño finish these tacos off perfectly. The pork belly itself requires very little prep, making this pork belly taco recipe super easy to make.

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