BBQ Season! Pork Belly Tacos with Smoked Black Beans
It’s BBQ season and we’ve partnered with BBQ experts at Porkapalooza to bring you recipes with Alberta-grown ingredients. Our hope is that you will create some amazing BBQ in your own backyard.
For these tacos, you’ll need two of our favorite Alberta ingredients PORK and PULSES. Alberta-grown pulses include black beans as recommended in this recipe, or you might also try pinto beans or great northern beans that are also grown in Alberta. By adding pulses, you are also getting the benefits of extra protein and fibre. Follow Alberta Pulse Growers for more information on pulses.
What you’ll need:
2-3 lbs Pork Belly (1 inch strips – about 8 strips)
1/2 cup Southwestern Ancho Chili spice (recommended Yonedas Chocolate Seasoning with Jacek Chocolate)
1 large onion - diced
2 med jalapeno peppers - diced
3 cloves garlic – minced
2 cans (540mL each) Black beans
1 tbs Canola oil
1 cup Feta cheese
Taco shells – corn or wheat
Avocado
Cilantro
Lettuce
What to do:
Preheat Grill 275 ° F
Cut pork belly into one-inch strips (or have the butcher do this for you)
Cover the pork belly in seasoning (all 4 sides) with about 1/3 cup of southwest chipotle seasoning and then rest for 20 minutes
Put pork belly on the grill for about 2.5 hours,
In a pan, add canola oil, then add onion, peppers and garlic with the oil is hot. Add 2 tbs of a Chipotle spice. Sauté until slightly cooked (about 3 to 4 minutes, or onions are translucent).
Add Beans and Sauté mixture to tin pans (you may need to split into 2 pans)
Put the beans on the smoker for approximately 2 hours
When the pork has been on about 2 hours, remove them and place in tinfoil and add 2 tbs to pork. Wrap 3 trips per tinfoil pack). Place back on the smoker for about 1 hour.
Wrap beans in tinfoil for final ½ hour.
Pork is ready at internal temp 165 ° F – remove from smoker, rest and then thinly slice.
Add Feta and cilantro to taste to black beans mixture
Assemble taco with lettuce, avocado, black beans and pork belly
Need More: Watch the how-to video:
