Iberico Pork Belly Tacos on the Pellet Smoker and Griddle

Every once in a while, you cook something that completely resets the way you think about food. That’s exactly what happened when I made these Iberico Pork Belly Tacos on my pellet smoker and griddle. Campo Grande shipped me a cold-packed box full of Wagyu-quality pork, and the pork belly steak stole the show. Juicy, smoky, buttery, and packed with taco seasoning, this pork belly was next-level delicious.

In this recipe, I’ll cover:

• Why these Iberico pork belly tacos deserve a spot in your rotation
• The ingredients I used for the pork, toppings, and tortillas
• The best wood pellets for smoking Iberico pork belly
• Step-by-step instructions from smoking to searing to building the tacos
• Pro tips, FAQs, and final thoughts to inspire your next taco night

Let’s get started!

Why Make Iberico Pork Belly Tacos?

Because Iberico pork belly isn’t just pork—it’s luxury. The marbling is unlike anything else, and the flavor is almost hard to describe. It doesn’t taste like traditional pork or beef, but something richer and more unique. Pair that with the smoke, sear, and taco toppings, and you’ve got a recipe that will blow people away.

• Unmatched Flavor – Iberico pork has umami and richness you won’t find in grocery store pork belly.
• Taco Night Upgrade – These tacos are memorable and impressive.
• Easy & Fast – Smokes in about 20–25 minutes before a quick sear on the griddle.

Ingredients

Meat

• 1 Campo Grande Iberico pork belly steak

Produce

• 2 limes (1 for juicing, 1 for garnish)
• 2 stalks fresh cilantro (finely chopped)

Rubs & Seasonings

• 2 tbsp craft taco seasoning (or your favorite taco blend)

Other

• 6 corn tortillas
• 1 cup Fiesta cheese blend
• 1 cup cilantro lime rice (optional, for taco base)

Best Wood Pellets for Smoking Iberico Pork Belly

• Traeger Signature Series – A versatile blend of hickory, cherry, and maple that balances flavor beautifully.
• Applewood – Light, fruity smoke that pairs perfectly with pork belly.
• Cherry – Enhances color while adding a subtle sweetness.

Step-by-Step Instructions

Step 1: Prep the Pork Belly (10 minutes)

• Remove pork belly from packaging and pat dry.
• Season generously on all sides with taco seasoning.
• Let it sit while you preheat the smoker.

Step 2: Smoke the Pork Belly (20–25 minutes)

• Preheat your pellet smoker to 250°F.
• Place the seasoned pork belly directly on the grate.
• Smoke for about 20–25 minutes until it starts rendering fat and picking up smoke flavor.

Step 3: Prep Toppings and Tortillas (10 minutes)

• While the pork belly smokes, chop cilantro and slice a lime in half.
• Warm the corn tortillas on the griddle, sprinkling Fiesta cheese in the middle so it melts slightly.
• Cook a batch of cilantro lime rice if you want to layer it into the tacos.

Step 4: Sear the Pork Belly (8 minutes)

• Transfer pork belly from the smoker to a preheated griddle.
• Sear in its own rendered fat until a golden crust forms on both sides.
• Rest for a few minutes, then slice thin and dice into small cubes.

Step 5: Build the Tacos (5 minutes)

• Start with a bed of cilantro lime rice on the tortilla (optional).
• Add a generous scoop of diced Iberico pork belly.
• Top with fresh cilantro and a squeeze of lime juice.
• Serve hot and enjoy.

Key Steps Recap

• Season pork belly with taco seasoning.
• Smoke at 250°F for 20–25 minutes.
• Sear on the griddle until crispy.
• Dice into cubes and build tacos with tortillas, cheese, cilantro, and lime.

Pro Tips

1. Rest Before Dicing – Letting the pork belly rest after searing helps keep the juices in.
2. Cheese Trick – Melting cheese inside the tortilla while warming adds a gooey, flavorful layer.
3. Double Tortillas – For street-style tacos, double up tortillas so they don’t tear under the juicy pork belly.

Frequently Asked Questions

Q: Can I make this with regular pork belly?
A: You can, but Iberico pork belly has way more flavor and marbling. Regular pork belly will need longer cooking time to render properly.

Q: Do I need both a smoker and a griddle?
A: The smoker adds smoke, and the griddle gives you that crust. If you only have one, you can still make it work—but both together make it special.

Q: Can I use flour tortillas instead of corn?
A: Absolutely. Flour tortillas will be softer, while corn tortillas give a more traditional bite.

Q: What’s the best side for these tacos?
A: Cilantro lime rice or charro beans pair perfectly.

Q: How spicy should the taco seasoning be?
A: That’s up to you—mild, medium, or hot all work. Just balance it with fresh lime for brightness.

Final Thoughts

These Iberico Pork Belly Tacos are easily some of the best tacos I’ve ever made. The pork belly is rich, juicy, and unlike any meat you’ve tried before, and the smoke plus sear take it to another level. Pair it with cilantro, lime, and warm tortillas, and you’ve got a recipe that will make taco night legendary.

Ready to try it? Order a Campo Grande Iberico pork belly steak, fire up your smoker and griddle, and make the tacos that’ll have everyone asking for seconds.