Recipe by Juan Garza, CEO, Sociedad Mexicana de Parrilleros, SMP
Ingredients
- 3-4 lbs (1.3-1.8 kg) whole pork belly
- 6-8 corn tortillas
- Big Green Egg rub of your choice
- 1 can of Coca-Cola
- Big Green Applewood smoking chips
Salsa Verde Ingredients
- 6 green tomatoes
- 4 serrano chiles
- 3 avocados
- ½ onion chopped
- 1 habanero chile
- 4 tbs (3 g) fresh chopped cilantro
- Smoked sea salt of your choice
Pickled Onions Ingredients
- 2 red onions
- ½ -1 cup (50-100 g) fresh chpped parsley
- 1 cup (250 ml) apple cider vinegar
- 8 limes
- Black pepper
Instructions
Set EGG with convEGGtor for indirect cooking to 350°F/176°C. Add a small amount of Big Green Egg applewood smoking chips to the coals.
Dry the pork belly with paper towels. Make crosshatch cuts in the layer of fat on the pork belly. Season the pork belly liberally with your favorite Big Green Egg rub. Place the pork belly in a Big Green Egg non-stick roasting pan and marinate it with the Coca-Cola overnight. Place the roasting pan with the pork belly in the Big Green Egg for 2-3 hours at a 350°F/176°C. Smoke until internal temperature reaches 170°F/77°C. Remove and let rest.