Slow Cooker Pork Belly Tacos




So here it is, Paleo Nick’s first video recipe of 2017. And if this recipe is anything to go by, it’s going to be an awesomely awesome year. Onto the details!

Nick’s pork belly tacos are a triple threat – you’ve got the Paleo Hoisin we already know and love, the slow cooked and then seared pork belly, and then you have what Nick’s dubbed the quick pickle.

There are no pickles to be seen – instead, the quick pickle is a sharp, tangy mix of julienned veggies that have been hanging out in some red wine vinegar, honey, garlic and salt for a bit. A word of caution – you need to throw that together no more than an hour before you’re ready to get down with those pork belly tacos. Anything longer than that, and the vinegar is going to take things a little too far.

This recipe makes a lot of pork, so you can work it into breakfast, lunch and dinner for a few days, or you can freeze some for future enjoyment. Either way, you’ll be eating well.”

Jump into the video for the how-to, and we hope you enjoy. From everyone here helping Paleo Nick do his thing, we wish you all good things in 2017. As always, we encourage you to do your best to…

“Keep It Paleo!”


Slow Cooker Pork Belly Tacos

Ingredients for the slow cooker :

Ingredients for the tacos :

  • 1 jalapeno, seeded and julienned or cut into thin strips
  • 2 carrots, julienned
  • 1 red onion, julienned
  • 3 cloves garlic, minced
  • 2 cups red wine vinegar
  • ¼ cup honey
  • 3 tablespoons paleo hoisin sauce (1 per taco)
  • 3 leaves of green leaf lettuce, as shell
  • Cilantro sprigs, to garnish

Preparation Instructions for the Pork Belly:

  1. Combine the pork belly and Cheechako Tako Seasoning in a large mixing bowl. Using your hands, stir to coat the pork belly.
  2. Place the meat into the slow cooker and add apple cider vinegar,salt and water. Cover and let cook for six hours on low.
  3. Portion out the meat from the slow cooker, setting aside three chunks to make the tacos. Refrigerate portions for up to five days or freeze for up to six months.

Preparation Instructions for the tacos:

  1. One hour before preparing the tacos, place the garlic, vinegar and honey into a medium sized mixing bowl and slowly whisk to fully incorporate.
  2. Add onions, carrots and jalapeno to the mix and let sit for one hour. You won’t want to make this much more than an hour ahead of time or the vinegar will soften the veggies too much.
  3. Heat a sauté pan over medium-high heat and place pork bell chunks into the hot pan to sear for tacos. Cook on each side for two minutes.
  4. Place lettuce leaves onto a plate, add seared pork belly, Paleo hoisin sauce, and pickled veggies. Garnish with cilantro sprigs and enjoy!

“Keep It Paleo!”


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