Fully Loaded Pork Belly Nachos

Fully Loaded Pork Belly Nachos
Fully Loaded Pork Belly Nachos


Pickled Onions

  • 2 Red Onions, thinly sliced
  • 1 Cup Water
  • 1/2 Cup White Vinegar
  • 1/2 Cup Apple Cider Vinegar
  • 1 Clove Garlic
  • 1 Tbsp Black Peppercorns
  • 2 Bay Leafs
  • Red Pepper Flakes
  • Jalapeno Pepper Sticks
  • Salt



  1. Start by preparing the pickled onions the night before. Mix the brine of water, vinegar, and spices in a large sealable container. Add in the sliced red onion and let sit in the refrigerator overnight.
  2. The next day, combine the dry marinade and water. Using a flavor injector, generously inject the pork belly with your marinade mixture.
  3. Heavily coat pork in Sweet & Savory Seasoning.
  4. Smoke at 300º for approximately 4 hours. Halfway through cooking, wrap in foil, cover with a cup of Tennessee Red, and return to the smoker. The pork should be done when the skin is tough and the meat is tender.
  5. Remove from heat and let rest in foil for another 30 mins to an hour.
  6. Dice up the pork belly into 1/2 inch chunks.
  7. Load up a plate of chips with queso, pork, pickled onions, jalapenos, and green onion. Finish it off with sprinkle of cotija cheese and a drizzle of Raspberry Chipotle.


Chopping and Saucing Pork Belly

Loading nachos with meat & Topping nachos with raspberry chipotle

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