Ultimate Tequila Lime Burnt Ends You Can't Resist

Start by cutting the pork belly into 1-inch wide strips.

Cube the pork belly into even cubes for uniform cooking.

Prepare a marinade with equal parts tequila, soy sauce, and fresh squeezed lime juice.

Add CR red peppers and plenty of minced garlic to the marinade.

Mix the marinade ingredients together until well combined.

Submerge the pork belly cubes into the marinade and let them marinate for at least 1 hour.

After marinating, remove the pork belly from the marinade and place them on a wire rack.

Season the pork belly cubes with taco seasoning on all sides.

Preheat the smoker to 250°F and place the pork belly on the smoker.

Smoke the pork belly for about 3 hours until they reach an internal temperature of 190°F.

While the pork belly is smoking, prepare the tequila lime sauce using the leftover marinade.

Remove the juice limes from the marinade and pour the marinade into a small saucepan.

Add agave syrup and taco seasoning to the marinade in the saucepan.

Bring the sauce to a boil and then simmer for about 15 to 20 minutes to thicken.

After 3 hours, check the pork belly; it should be at 190°F and have a nice color and crust.

Transfer the smoked pork belly into a foil pan and pour the tequila lime sauce over them.

Mix the pork belly with the sauce to ensure every piece is coated.

Return the pan to the smoker for an additional 30 to 45 minutes to heat the sauce.

Let the pork belly rest for 20 to 25 minutes before serving.

Plate the pork belly and finish with more pan sauce and fresh cilantro.

Equipment Needed

Spice Level: