Directions
- Mix Coca-Cola, soy sauce, Worcestershire, achiote paste, liquid smoke, chili flakes, granulated garlic, and granulated onion to create the marinade.
- Then, place the pork belly in the marinade and allow it to sit for at least 8 hours, 24 hours is best.
- After at least 8 hours, remove the pork belly from the marinade and allow it to air dry.
- Then, preheat your smoker to 275 degrees, and season the pork belly with your favorite Pit Boss BBQ Rub and raw sugar.
- Next, place the pork belly directly onto the grates of the smoker, and smoke for 1 hour.
- Then, baste with butter, and cook for another hour, or until the internal temperature reaches 165 degrees.
- Remove the pork belly from the smoker and place it into an aluminum pan. Then baste with butter, add one can of Coke to the pan, and cover with aluminum foil.
- Next, place the pork belly back into the smoker and smoke for another 1½ hours, or until the internal temperature reaches 195 degrees.
- Then remove the pork belly from the pan and place it back onto the grates of the smoker for about 20 minutes, or until a nice bark has formed.
- Once a bark has formed, remove the pork belly from the smoker and allow it to rest for 10 minutes before slicing/chopping for tacos.
- Then preheat your Pit Boss Ultimate Griddle to medium heat and use the fat from the pork belly to cook the tortillas on the griddle.
- Then remove the tortillas from the griddle and evenly distribute the chopped pork belly into each tortilla.
- Finally, top with the cheese, pineapple, and onions, and enjoy!
