What’s better than pork belly? Pork belly wrapped in Bacon! Yes, these Smoked Pork Belly Lollipops are fatty, smokey, savory and sweet. You might have to call your cardiologist after eating one of these, but wow is it worth it. Perfect for tailgating, BBQ parties or just a nice snack.

Love BBQ food as much as I do, they my BBQ shotgun shells, classic BBQ Baby Back ribs, or some smoked brisket burnt ends.

Are pork belly and bacon the same?

Pork belly is the cut of pork used to make bacon, but they are not the same. To make bacon, strips of pork belly are processed and cured. Pork belly alone can be used to smoke burnt ends or deep fried to create a crispy bark on the outside.

Ingredient List for Smoked Pork Belly Lollipops.

• Pork belly: a nice slab of raw pork belly is needed.

• Bacon: thick cut bacon to wrap around the pork belly.

• BBQ sauce: I used a store bought sauce to simplify this recipe. But make your own for that extra something special.

• Seasoning: I used a sweet bbq rub that is perfect on pork.

Prepare the Pork Belly Lollipops.

To make these smoked pork belly lollipops, I used half a slab of raw pork belly.

Slice the pork belly into 1 inch wide strips. Make sure each lollipop is the same in size. This will help smoke them evenly.

Next, insert a wooden skewer into the pork belly strip. Try to go in the middle for the skewer to hold the lollipop in place. Season all sides with Dad’s Sweet BBQ rub. This seasoning has hints of honey, brown sugar and paprika making it perfect on pork.

Wrap the pork belly with bacon and use toothpicks to hold the bacon in place.

Finally, season the entire pork belly lollipop with Dad’s All Purpose rub to a nice mix of savory flavors. This a large cut of pork and can handle the extra flavor, so don’t be shy with the seasoning. After all it’s an adult lollipop.

Dad’s Seasonings

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Smoke the pork belly lollipops.

Preheat the smoker to 250 degrees Fahrenheit and place the pork belly lollipops directly on the grates. Smoke them until the internal temperature reaches 200 degrees.

There is no additional flipping, basting, or searing needed. It’s as simple as placing it on the grill until it’s done 4 hours later.

Go in for the BBQ dunk!

Make sure to heat up the BBQ sauce. I used a store bought sauce. Add it to a sauce pan and simmer over low heat until it starts to boil. Remove it and pour it into a deep enough cup to fit the entire smoked pork belly lollipop.

If you want to make your own BBQ sauce, check out my classic sweet and tangy sauce. It’s perfect for any BBQ dish. Make it, store it and enjoy all week long.

Remove the smoked pork belly lollipops from the smoker, dunk each skewer into the warm BBQ sauce. Let it rest for 5 minutes and cool down.

After that, go in for the bite. It should be sweet and gooey from the sauce, crunchy meaty bacon and pillowy soft belly on the inside. Now this is a lollipop I want to eat! Enjoy!

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Similar Recipe Ideas:

Pork

Grilled Country Style Ribs

Pork

Braided Pork Loin

Pork

Jalapeno Popper Dip

Pork

BBQ Shotgun Shells

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Smoked Pork Belly Lollipops

What's better than pork belly? Pork belly wrapped in Bacon! Yes, these smoked pork belly lollipops are fatty, smokey, savory and sweet.

Course Appetizer, Main Course, Snack

Cuisine American

Keyword bbq., pork belly skewers., skewers, skewer recipe idea., smoked pork belly lollipops, bbq recipe, bbq food, smoked pork belly, bacon, bbq sauce, tailgating, game day, bbq snack, meaty snack, grillin with dad recipes, grilling with dad recipes.

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Servings 8 People

Calories 469kcal

Author Maciek Zurawski

Ingredients

• 1/2 slab Pork belly
• 16 strips Thick cut bacon
• 4 tbsp Sweet BBQ rub
• 4 tbsp All purpose rub
• 2 cups BBQ sauce

Instructions

• Slice the pork belly into 1 inch wide strips. You should get 8 or more strips.
• Insert a wooden skewer into the pork belly strip. Season all sides with a sweet bbq rub.
• Wrap the pork belly skewer with bacon. Use toothpicks to hold the bacon in place. Season the outside with an all purpose rub.
• Preheat the smoker to 250 degrees.
• Place the pork belly lollipops directly on the grates. Smoke them until the internal temperature reaches 200 degrees.
• Pour BBQ sauce into a sauce pan and simmer over low heat until it starts to boil. Remove it and pour it into a deep enough cup to fit the entire smoked pork belly lollipop.
• Remove the smoked pork belly lollipops from the smoker, dunk each skewer into the warm BBQ sauce. Let it rest for 5 minutes and cool down. Enjoy!

Notes

Be sure to use thick cut bacon. This will prevent the bacon from burning during the long smoking process.

Heating up the BBQ sauce loosens it up making it perfect for glazing or dunking.

Nutrition

Calories: 469kcal | Carbohydrates: 40g | Protein: 11g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 1217mg | Potassium: 410mg | Fiber: 2g | Sugar: 24g | Vitamin A: 576IU | Vitamin C: 2mg | Calcium: 174mg | Iron: 6mg

This Cheesy Sausage and Potato Dinner is super easy to make, comes together in minutes and tastes amazing! Win weeknight dinner with this recipe! Everything is made on the griddle. I’m calling this the one grill dinner.

If you are looking for simple, fast and easy dinner recipes, then try my cast iron one pan chicken dinner, grilled sausage and tortellini or how about a crab stuffed salmon filet that comes together in only 25 minutes!

Fast and Easy Dinner Solutions.

Dinners don’t have to be complicated to taste good. Simple ingredients, one cooking vessel and you can have an amazing dish ready in under 30 minutes!

There are 3 components to a meal: protein, veggies and side. Sometimes it’s just about pulling these 3 components from the fridge, chopping them up and throwing them on the grill, in the oven or over the stove top.

If you like meal planning, consider marinating your protein for extra flavor. Place it in the fridge overnight and cook the next day.

Ingredient List for Cheesy Sausage and Potato Dinner.

• Sausage: I used raw mild Italian sausage for this recipe.
• Potatoes I used cheese fresh yellow potatoes.
• Bell Peppers: Sautéed bell peppers add sweetness and crunch to the dish. I used a yellow and red pepper.
• Onion: adds more crunch and nuttiness.
• Cheese: shredded cheddar cheese adds creaminess, gooeyness and nuttiness.
• Seasoning: an all purpose rub is the perfect seasoning to add flavor and bring all the ingredients together.

Dice the ingredients first.

This Grilled Sausage and Potato Dinner comes together in minutes. Making sure the ingredients are prepped, chopped and ready to hit the grill is crucial.

Start by dicing all the vegetables, that includes the potatoes. Cube everything into small bite size pieces and set them off to the side.

Pre-heat the griddle to a medium heat. No griddle, no problem, make this recipe on the stove top following the same steps.

Time to grill the sausage and potato dinner!

Add olive oil to the hot flattop and drop the diced potatoes first. These will take the longest to cook. Season with Dad’s All Purpose rub for some flavor. Flip them around making sure all sides are nicely sautéed and grilled. Cover the potatoes with a dome to help them cook faster.

Next to the potatoes, add the chopped veggies and flip them around to cook and sauté all sides.

Remove the Italian sausage mix from the casing and drop it onto the griddle. Break it apart with griddle spatulas.

After the potatoes and veggies are soft and the sausage meat is cooked, mix everything together. Add some minced garlic and continue flipping and blending.

To make this recipe extra cheesy, add the shredded cheddar cheese over everything and give this grilled sausage and potato dinner one more mix.

Move the whole dish to a large serving platter, top with some freshly chopped parsley and enjoy!

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Fast and Easy Dinner ideas:

Chicken & Turkey

Grilled Chicken Tacos

Beef

Chipotle Burger

Chicken & Turkey

Chicken in White Alabama Sauce

Pork

Hawaiian Pizza Sliders

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Cheesy Sausage and Potato Dinner

This Cheesy Sausage and Potato Dinner recipe taste delicious, simple to make and only takes a few minutes to put together.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4 People

Calories 584kcal

Author Maciek Zurawski

Ingredients

• 4 Raw Italian sausage links
• 4 Yellow potatoes
• 2 Bell peppers
• 1 Yellow onion
• 1 tbsp All purpose seasoning
• 1 tbsp Minced garlic
• 1 cup Shredded cheddar cheese
• 1/4 cup Parsley

Instructions

• Start by dicing all the vegetables, that includes the potatoes. Cube everything into small bite size pieces and set them off to the side.
• Pre-heat the griddle to a medium heat and add some olive oil.
• First add the diced potatoes. Season them with the all purpose. Flip them around making sure all sides are nicely sautéed and grilled. Cover the potatoes with a dome to help them cook faster.
• Next to the potatoes, drop in the chopped veggies and flip them around to cook and sauté all sides.
• Remove the Italian sausage mix from the casing and drop it onto the griddle. Break it apart with griddle spatulas.
• After the potatoes and veggies are soft and the sausage meat is cooked, mix everything together. Add some minced garlic and continue flipping and blending.
• Finally, add the shredded cheddar cheese over everything and mix everything together one more time.
• Move the whole dish to a large serving platter, top with some freshly chopped parsley and enjoy!

Notes

Dice up a jalapeno for some heat.

Add mushrooms, shredded cabbage or carrots.

Use raw polish or chicken sausage or ground meat as an alternative to the Italian version.

Pre-heat the griddle to a medium heat. No griddle, no problem, make this recipe on the stove top following the same steps.

Nutrition

Calories: 584kcal | Carbohydrates: 20g | Protein: 25g | Fat: 45g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Cholesterol: 113mg | Sodium: 1013mg | Potassium: 739mg | Fiber: 3g | Sugar: 3g | Vitamin A: 918IU | Vitamin C: 69mg | Calcium: 284mg | Iron: 4mg

This Grilled Sausage and Tortellini Dinner is super easy to make, comes together in minutes and tastes amazing! Win weeknight dinner with this recipe! Everything is made on the griddle; that includes the tortellini. And no, they were not undercooked, but beautifully steamed to perfection. I’m calling this the one grill dinner.

If you are looking for simple, fast and easy dinner recipes, then try my cast iron one pan chicken dinner, cheesy sausage and potato recipe or how about a crab stuffed salmon filet that comes together in only 25 minutes! For more Italian inspiration by my smoked oxtail recipe.

Fast and Easy Dinner Solutions.

Dinners don’t have to be complicated to taste good. Simple ingredients, one cooking vessel and you can have an amazing dish ready in under 30 minutes!

There are 3 components to a meal: protein, veggies and side. Sometimes it’s just about pulling these 3 components from the fridge, chopping them up and throwing them on the grill, in the oven or over the stove top.

If you like meal planning, consider marinating your protein for extra flavor. Place it in the fridge overnight and cook the next day.

Ingredient List for Grilled Sausage and Tortellini Dinner.

• Polish sausage: I used smoked polish sausage for this recipe.

• Tortellini: I used cheese filled tortellini. Make sure they are frozen.

• Bell Peppers: Sautéed bell peppers add sweetness and crunch to the dish. I used a yellow and red pepper.

• Onion: adds more crunch and nuttiness.

• Italian dressing: adds zestiness and balances all the savory flavors of the dish.

Prep the ingredients first.

This Grilled Sausage and Tortellini Dinner comes together in minutes. Making sure the ingredients are prepped, chopped and ready to hit the grill is crucial.

Start by slicing the bell peppers and onion into long strips as you would for a fajita. Set off to the side.

Next, slice the sausage into 1/4 inch wide rings.

Pre-heat the griddle to a medium heat. No griddle, no problem. Make this recipe on the stove top following the same steps.

Time to grill the sausage and tortellini dinner!

Add olive oil to the hot flattop and drop the sliced veggies and minced garlic on one side and the sliced sausage on the other.

Season the veggies with Dad’s Steak seasoning for some flavor. A teaspoon of salt, pepper and garlic powder will also work as a seasoning mix. Flip them around making sure all sides are nicely sautéed and grilled.

Mix the veggies and sausage together and move to one side on low heat.

Now, place the frozen pre-cooked tortellini on the griddle, add some water and cover with a basting dome. This will not work on fresh tortellini with raw dough.

The water will evaporate creating steam which will cook the tortellini in minutes. I know, it sounds crazy, but trust me it works!

After the tortellini is soft, mix it in with the veggies and sausage. Drizzle some Italian dressing over everything and give this grilled sausage and tortellini dinner one more mix.

Move the whole dish to a large serving platter, top with some freshly shredded parmesan cheese and enjoy!

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Grilled Sausage and Tortellini Dinner

Win weeknight dinner with this Grilled Sausage and Tortellini recipe. It's super easy to make, comes together in minutes and tastes amazing!

Course Main Course

Cuisine American

Keyword grilled sausage and tortellini dinner, fast and easy dinner, griddle recipe, tortellini, polish sausage, fajitas, pasta dinner idea, grillin with dad recipes, grilling with dad recipes.

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4 People

Calories 415kcal

Author Maciek Zurawski

Ingredients

• 2 links Polish sausage
• 19 oz Frozen tortellini
• 2 Bell peppers
• 1 Yellow onion
• 1 tbsp Minced garlic
• 1 tbsp Dad's Steak seasoning
• 1/2 cup Italian dressing
• 1/4 cup Freshly shredded parmesan.

Instructions

• Start by slicing the bell peppers and onion into long strips as you would for a fajita. Set off to the side.
• Next, slice the sausage into 1/4 inch wide rings.
• Pre-heat the griddle to a medium heat and add some olive oil.
• Drop the sliced veggies and minced garlic on one side and the sliced sausage on the other. Season the veggies with Dad's steak seasoning or a mix of salt, pepper and garlic powder.
• Flip them around making sure all sides are nicely sautéed and grilled.
• Mix the veggies and sausage together and set aside on a low heat.
• Place the frozen tortellini on the griddle, add some water and cover with a basting dome. Cook for 5 minutes. Check periodically to make sure there is enough steam. Add more water if needed.
• Once the tortellini is soft mix it in with the veggies and sausage. Drizzle the Italian dressing over the top and give this grilled sausage and tortellini dinner once more mix.
• Move it to a serving platter, top with freshly shredded parmesan and enjoy!

Notes

• Add a diced jalapeno for some heat.
• Substitute polish sausage for chicken sausage for a healthier option.
• Using frozen tortellini will prevent them from burning and sticking to the hot griddle. The extra moisture will help steam them up.
• Finish the plated dish with grated parmesan. 

Nutrition

Calories: 415kcal | Carbohydrates: 57g | Protein: 18g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 43mg | Sodium: 646mg | Potassium: 166mg | Fiber: 6g | Sugar: 7g | Vitamin A: 226IU | Vitamin C: 51mg | Calcium: 178mg | Iron: 3mg

Smoked pork belly burnt ends are a BBQ staple. Low and slow smoked porky goodness all smothered in a sweet and buttery sauce. While this dish is delicious, let’s face it, after having 2-3 pieces you are done. It’s heavy and filling. This smoked Tequila Lime Burnt Ends recipe fixes that. It’s lighter, less sweet, savory and zesty. The tequila lime sauce is the perfect compliment to the pork as it breaks through the fat. Make these Tequila Lime pork belly burnt ends this summer, serve it with a margarita and enjoy!

For more traditional burnt end recipes, try my smoked maple bourbon burnt ends or make these classic sweet pork shoulder bites.

Are pork belly burnt ends and poor mans burnt ends the same?

The short answer is NO. Pork belly burnt ends are made of, well, pork belly. These are fattier because of the location of the cut. Poor mans burnt ends are made from beef using a chuck roast, unlike the more expensive brisket. While the flavors and proteins are different, both have a rich BBQ flavor from the smoked meat, sweet and buttery BBQ sauce. Poor mans burnt ends have a lot more meat on them making them more enjoyable, in my opinion.

Ingredient List for Tequila Lime Burnt Ends.

• Pork belly: I used about 5 lbs. of pork belly. Make sure to have an good balance of fat and meat. Look for skinless pork belly. Removes a step in the process.

• Tequila: I used blanco tequila for the marinade and sauce. If you prefer not to use alcohol, replace it with water or apple juice.

• Lime: adds zestiness to the marinade helping break through the fat.

• Soy sauce: works as the salty agent in the brine and adds savoriness to the sauce.

• Seasoning: I used a taco seasoning that was the perfect compliment to the other ingredients.

• Agave: adds a natural sweetness to the sauce without overpowering the savory ingredients. A great substitute for agave is honey.

Prep the pork belly burnt ends.

I get my pork belly from Costco. It’s a large slab around 10 pounds but very well priced. For this recipe, I only used half of the pork belly and saved the rest for another day. Just wrap the unwanted piece and place it in the freezer.

When shopping for pork belly, make sure it does not have the skin on. Smoking with the skin will make the burnt ends chewy, tough and unpleasant to eat.

Next, slice down the belly cutting long even strips and then cube them into 1-inch squares. You want them big enough for one bite. And remember, they will shrink when they cook.

Because these are going into a marinade, there is no need to season first.

Make a tequila lime marinade.

I wanted to add more flavor to my pork belly burnt ends and what better way than with a delicious marinade. Traditionally, you would just season the pork belly and throw it on the grill, but this tequila lime burnt ends recipe requires one more step that will take this snack to the next level!

In a large deep dish, add your favorite tequila and squeeze the lime juice. You will need the same about of tequila and lime juice, so get comfy and start squeezing. Drop in some of the lime peels in the marinade.

Next add soy sauce, minced garlic and crushed red pepper flakes. Mix the ingredients together.

I did not use any salt in the marinade since the soy sauce has high sodium levels and will do the same job. The salt helps pull moisture into the meat making it juicier. Adding other ingredients can add flavor to the protein.

Drop the cubed-up pork belly and marinate these in the fridge for at least an hour. The longer the marinade, the more intense the flavor will be.

Prep the tequila lime burnt ends.

Before you get these tequila lime pork belly cubes onto the smoker, you need to remove them from the marinade and season.

DO NOT dispose of the marinade once the pork belly is removed. Just throw out the lime peels and pour the rest into a saucepan. This will be used as the tequila lime burnt ends glaze.

Yes, we will be using a marinade that had raw pork sitting in it for at least an hour. By bringing the sauce to a boil and then simmer over low heat, the process will kill any bacteria. It is safe to repurpose and eat.

Place the marinade pork belly cubes onto a wire rack and season heavily with Dad’s Taco seasoning. It’s the perfect blend of lime, cumin and chilis. Make sure to coat all sides. There is no need for a binder since the cubes are wet from the marinade.

Time to smoke the tequila lime burnt ends.

For this Tequila Lime Burn Ends recipe, I used my Weber Searwood Pellet Smoker. I’ve been using it frequently in the last year and have really enjoyed smoking meats on this grill. It’s super convenient, works great and is easy to use.

Preheat the grill to 250 degrees and set for indirect heat for those using a gas or charcoal grill. You can also make this in the oven but will lose any of the smokiness you naturally get from making it on the grill.

Place the full wire rack on a baking sheet and on the grill it goes. The baking sheet will catch any rendered fat and marinade drippings from greasing up the grill. Keeping the pork belly cubes on the wire rack will allow airflow all around and cook it evenly.

Leave the Tequila Lime Burnt Ends on the grill for about 3 hours or until the internal temperature reaches 190 degrees. Do a squish test before removing them from the grill. If they seem soft and pillowy it’s time to sauce them up.

How to make a tequila lime BBQ sauce.

With the used marinade in a saucepan, add some agave and brown sugar to sweeten the tequila lime sauce and balance all the savory and zesty flavors. Don’t worry, this sauce will not be crazy sweet!

Add taco seasoning and whisk the ingredients together and bring everything to a boil. This will kill all bacteria that was transferred from the raw pork. Next, lower the heat to a simmer and cook until the sauce thickens slightly.

The heat will also cook off the alcohol making it safe to eat for kids.

Key thing to remember is that the sauce will not be tacky and gooey as most BBQ sauces. The sugar will caramelize during the cook, thickening it just enough to glaze the tequila lime burnt ends.

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Sauce up the tequila lime burnt ends.

This is the final stretch! Remove the smoked tequila lime burnt ends from the grill and place them into a foil pan. Pour the tequila lime sauce over the pork cubes and gently fold them in the sauce.

Place everything back on the grill for another 10 minutes to allow the sauce to penetrate the burnt ends, coat them and make them slightly tacky.

Plate the tequila lime burnt ends, garnish with some freshly chopped cilantro and enjoy!

Right way you’ll get a burst of savoriness and zestiness from the sauce and marinade. You’ll notice grabbing 3, 4, or 5 pieces without realizing you are completely stuffed.

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Try these saucy smoked BBQ recipes:

Beef

Chuck Roast Burnt Ends

Beef

Steak Pinwheel

Chicken & Turkey

Smoked Beer Can Chicken

Chicken & Turkey

Grilled Chicken Lollipops

If you tried this Tequila Lime Burnt Ends or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments. I love hearing from you!

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Tequila Lime Burnt Ends

This smoked Tequila Lime Burnt Ends recipe is lighter, savory and zesty compared to the classic pork belly burnt ends smothered in BBQ sauce.

Course Appetizer, Main Course, Snack

Cuisine American

Keyword tequila lime burnt ends, smoked pork belly, grillin with dad recipes, grilling with dad recipes, appetizer, burnt ends, smoked pork.

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Servings 10 People

Calories 1339kcal

Author Maciek Zurawski

Ingredients

Pork Belly Ingredients

• 5 lbs Pork belly
• 2 tbsp Taco seasoning

Tequila Lime Marinade

• 1 cups Tequila blanco
• 1 cups Soy sauce
• 1 cups Freshly squeezed lime juice
• 1 tbsp Crushed red pepper flakes
• 1 tbsp Garlic

Tequila Lime Glaze

• 1/4 cup Agave syrup
• 2 tbsp Brown sugar
• 1 tbsp Taco seasoning

Instructions

• Start by slicing down the pork belly cutting long even strips and then cube them into 1 inch squares. You want them big enough for one bite.
• In a large deep dish, add your favorite tequila and squeeze lime juice. You will need the same about of tequila and lime juice, so get comfy and start squeezing. Drop in some of the lime skins in the marinade.

  Next add soy sauce, minced garlic and crushed red pepper flakes. Mix the ingredients together.
• Drop the cubed up pork belly and marinate these in the fridge for at least an hour.
• Remove the marinated pork belly from the brine and pour the liquid into a saucepan. Remove the lime peels.
• Place the marinade pork belly cubes onto a wire rack and season heavily with taco seasoning.
• Preheat the grill to 250 degrees and set for indirect heat.
• Place the loaded wire rack on a baking sheet and on the grill it goes. Smoke it for about 3-4 hours or until the internal temperature reaches 190 degrees. Do a squish test before removing them from the grill. If they seem soft and pillowy then they are done.
• To make the tequila lime sauce, take the saucepan full of the marinade, add agave, brown sugar and taco seasoning. Whisk the ingredients together and bring everything to a boil.
• Remove the smoked tequila lime burnt ends from the grill and place them into a foil pan. Pour the tequila lime sauce over the pork cubes and gently fold them in the sauce.
• Place everything back on the grill for another 10 minutes to allow the sauce to penetrate the burnt ends, coat them and make them slightly tacky.
• Plate the tequila lime burnt ends on a plate, garnish with some freshly chopped cilantro and enjoy!

Notes

• Use a skinless piece of pork belly for best results. The skin can get tough and chewy. 
• Don’t cut the pork belly cubes too small. Remember, they will shrink as they cook.

Nutrition

Calories: 1339kcal | Carbohydrates: 10g | Protein: 26g | Fat: 120g | Saturated Fat: 44g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 56g | Cholesterol: 163mg | Sodium: 2727mg | Potassium: 579mg | Fiber: 1g | Sugar: 4g | Vitamin A: 117IU | Vitamin C: 16mg | Calcium: 30mg | Iron: 2mg

This Grilled Mustard Pork Loin was tender, juicy and full of sharp and tangy flavors. Paired with a delicious sauce, it’s a great way to elevate your weekday dinner. Serve it with roasted potatoe, veggies and enjoy!

Check out my quick and easy honey garlic pork tenderloin dinner recipe or my stuffed french onion pork loin for more delicious dinner inspiration.

Ingredient List for the Grilled Mustard Pork Loin.

• Pork Loin: the mild flavor of pork loins makes it ideal for grilling.
• Horseradish mustard: pungent and tangy binder and ingredient for a mustard dipping sauce. I like the one from Silver Spring Foods.
• Seasoning: simple all purpose seasoning consisting of salt and pepper with notes of paprika and garlic.
• Veggies: I used broccolini, but asparagus or any crunchy veggie works.
• Potatoes: petite yellow potatoes sliced in half for that perfect one crispy bite.

Dad’s Seasonings

Must have grillin seasonings!

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Step 1: How to prep the Mustard Pork Loin.

I love grilling with pork loin. It’s a very large piece of meat that can be cut into smaller sections and saved for later. Also, super economical! 1 piece makes multiple meals.

To start, cut off about a 3 pound center section from the loin. Place the remaining pieces in a ziplock bag and freeze for another day.

Slice a few pork chops from the left over loin and make these delicious soy honey pork chops or cube it up into small bite size pieces and grill up the delicious cajun honey pork bites for your next gathering.

Start by applying a binder to the pork loin. I used a horseradish mustard from my friends at Silver Spring Foods. It’s pungent, tangy and the perfect punch of flavor to a mild tasting pork. The mustard not only works as the binder, but will also develop a smoky and delightful bark of flavor on the outside of your meat.

Season heavily with Dad’s All Purpose rub. It has the perfect balance of salt, pepper with notes of smoked paprika and garlic which are ideal on pork.

Step 2: How to grill a Pork Loin?

Start by preheating the grill to 375 degrees and set it for dual zone cooking. This means you have a direct side to the heat and an indirect side for when you need to glaze the pork or cook longer without charing the outside.

Grill the pork about 1-2 minutes per side to get a nice sear all around the pork. Continue to flip for an even cook all around and to avoid burning the outside.

Once you build a nice crust on all sides, move it to the indirect side to finish cooking.

While the mustard pork loin is grilling along, we can prep the sides.

Slice the petite potatoes in half, drizzle them with olive oil, season with an all purpose rub and place them on a hot cast iron skillet on the direct side of the grill.

For the veggies, apply a drizzle of olive oil, salt and place them directly on the hot grates. No need to use a tray unless the vegetables you choose are small enough to fall through the grates.

Remove the grilled mustard pork loin once the internal temperature reaches 140 degrees Fahrenheit.

The potatoes and veggies will be done around the same time as the pork. Make sure they have a nice crust and the potatoes are soft.

Allow the pork to rest 10 minutes before slicing. This will help redistribute the juices throughout the meat making for a tender and juicy bite each time.

Step 3: How to make a tangy mustard dipping sauce.

This savory, creamy, tangy mustard sauce is the perfect condiment for the grilled mustard pork loin. While the meat itself is juicy, the sauce ads a layer of robust flavor creating the perfect bite.

In a bowl, add mustard, Worcestershire sauce, mayo, apple cider vinegar, dry dill and all purpose seasoning for some flavor. Mix the ingredients together and you have yourself the perfect dipping sauce. Easy and delicious!

Serve the grilled mustard pork loin sliced on a bed of roasted potatoes and grilled veggies. Easy, healthy and flavorful. Perfect way to end the day. Enjoy!

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Grilled Mustard Pork Loin

This Grilled Mustard Pork Loin was tender, juicy and full of sharp and tangy flavors. Perfect weeknight dinner inspiration.

Course Main Course

Cuisine American

Keyword dinner ideas, grilled pork, how to grill pork loin, pork loin recipe

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 6 People

Calories 482kcal

Author Maciek Zurawski

Ingredients

• 3 lbs Pork loin
• 2 tbsp Mustard
• 3 tbsp All purpose rub
• 2 cups Petite yellow potatoes
• 2 cups Broccolini (veggies of choice)
• 2 tbsp Olive oil

Tangy Mustard Dipping Sauce

• 1/4 cup Mayo
• 3 tbsp Mustard
• 1 tbsp Worcestershire sauce
• 1 tbsp Apple cider vinegar
• 1 tsp Dry dill
• 1 tsp All purpose rub

Instructions

• If you have a full pork loin, cut it into smaller pieces and keep a 3 lb center section.
• Pat it dry and apply the mustard for the binder and season with an all purpose seasoning. Make sure to cover the entire piece.
• Preheat the grill the to 375 degrees and set it for dual zone cooking.
• Sear the pork 1-2 minutes per side to get a nice bark all around.
• Move the pork loin to the indirect side to finish cooking.
• Slice the petite potatoes in half, drizzle them with olive oil, season with 1/2 tbsp of the all purpose rub and place them on a hot cast iron skillet on the direct side of the grill.

  For the veggies, drizzle them with olive oil, add a pinch of salt and place them directly on the hot grates. No need to use a tray unless the vegetables you choose are small enough to fall through the grates.
• Remove the pork loin when the internal temperature reaches 140 degrees Fahrenheit.
• The potatoes and veggies will be done around the same time as the pork. Make sure the potatoes are fork tender.
• Allow the pork to rest 5-10 minutes before slicing.
• For the tangy mustard sauce, in a small bowl, add mustard, Worcestershire sauce, mayo, apple cider vinegar, dried dill and all purpose seasoning. Mix the ingredients together and set aside.
• After the pork loin has rested, cut it into slices and serve on a bed of potatoes and veggies. Don't forget a side of the tangy mustard sauce. Enjoy!

Notes

• Searing the pork first will help develop a beautiful caramelized crust, enhancing the flavor and helping control a more even cook on the inside once the meat is moved to the indirect side.
• For the dipping sauce, if you want to avoid mayo, use an equal mix of plain greek yogurt and sour cream.

Nutrition

Calories: 482kcal | Carbohydrates: 21g | Protein: 52g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 151mg | Sodium: 353mg | Potassium: 1205mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1639IU | Vitamin C: 84mg | Calcium: 170mg | Iron: 7mg

Shredded Ham, also known as pulled ham, is the new and trendy way of making a classic holiday dish. Still a delicious ham, just smoked like pulled pork. Since I like both, why not try making it. I used my classic pulled pork recipe for the process using a whole ham instead of spiraled. The result was a delicious salty and sweet shredded ham that was perfect on sandwiches. This simple trendy recipe is worth the try.

Looking for ham recipes for the Holidays, try my smoked cajun honey ham or maple bourbon ham. Both are full of non traditional flavors that work well on this protein. Looking for a different protein to make this holiday, how about a reverse seared smoked prime rib. Simple ingredients, easy to make. Enjoy along with the Ham this holiday season.

Holiday Ham

There cannot be a holiday gathering without some ham. Baked or smoked, sweet or savory, spiral or whole, the variations and flavors are endless.

Ham comes from the butt or shank of the pig. Most commonly sold precooked, all this holiday protein needs is some flavor.

This new method of smoking and shredding ham to resemble pulled pork has become a new craze amongst trendy recipes. The cooking process requires long low and slow heat with classical BBQ flavors and sauces. The result is soft and tender meat ideal for shredding. Great on holiday sandwiches, it’s the perfect combo of sweet and savory.

Ingredient List for Shredded Ham.

• Ham: for this recipe I used a whole bone-in ham that was not spiral cut.

• Orange Juice: adds moisture and slight acidity to the savory ham meat as it smokes over low and slow heat.

• Mustard: a tangy binder for the seasoning.

• Seasoning: I used an all purpose rub that pairs well with pork and brings in the traditional BBQ flavors.

Step 1: Prep that ham

Unlike my past ham recipes, I used a whole bone-in ham for this shredded ham. Does it matter, probably not. I decided to treat it the same way I would a pork shoulder and score it myself.

Start by patting dry the bone in ham. Score the ham to open up the meat. To score meat, use a knife to make shallow cuts about 1/8 to 1/4 inch deep and spaced about 1 inch apart. Create a checkered pattern by repeating the cuts at an opposite angle.

Scoring meat has multiple benefits to it:

• Tender meat: cuts fibers that make meat tough and chewy.
• Flavor absorption: allow spices, sauce or marinades to penetrate deeper into the meat.
• Prevents deformation: keeps the original shape of the cut as the fat shrinks.
• Crispy edges: creates crispy edges also known as pork crackling. Adds texture to the pulled pork.
• Helps cook faster: speeds up the cooking process.

To help keep the seasoning in place, I used yellow mustard for the binder. Similarly to pulled pork, the binder is versatile. Other options include hot sauce, Worcestershire sauce or anything you use. You will not be able to taste the flavor of the binder once the ham is done.

Finally apply Dad’s all purpose seasoning all over the ham. Place the seasoned ham on a wire rack in a deep aluminum roasting pan. Pour some orange juice under the ham. The liquid will provide additional moisture and steam. Alternative liquids include water, apple juice, pineapple juice or any other flavored liquid of your choosing.

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Step 2: Smoke the ham

Preheat your grill to 250-275 degrees for indirect heat. Since I smoked this shredded ham, I used my pellet smoker for the low and slow method. However, this recipe can be easily replicated on a charcoal grill or oven. As long as the temps are correct and the heat is indirect. The only piece missing when making it in the oven is the natural smokiness you would get from a charcoal or pellet grill.

If you like corned beef, be sure to check out my Smoked and Shredded Corned Beef Sandwich recipe.

Step 3: Make homemade BBQ sauce

Once you make your own BBQ sauce, you will almost never use a pre-packed sauce again. It’s simple to make, only requires a few ingredients that you can keep in your pantry for future uses and best part is you can adjust the sweet, savory or spicy levels to your liking.

For this recipe, I made a hybrid sauce. Meaning I used a store bought sauce I had in the fridge and modified the flavor by adding a few more ingredients.

In a sauce pan, add your favorite BBQ sauce, brown sugar, honey, a stick of unsalted butter and Dad’s All Purpose rub. Simmer over low heat until the sauce starts to thicken. 

If you want to make your own, check out my Easy Sweet And Tangy BBQ Sauce recipe. It’s truly a game changer.

Step 4: Wrap and glaze the smoked ham.

Just as you would treat pulled pork, wrap the ham once it reaches 140 degrees internally. This will tenderize the meat further by keeping the moisture locked inside.

Once the ham reaches 190 degrees internally and is probe tender remove the foil wrap. The skin should have opened up nicely, bones should be sticking out and the meat should be giggly. Start brushing the homemade bbq glaze over the ham.

Without wrapping it again, leave the glazed smoked ham on the grill for another 10-15 minutes to allow the sauce to caramelize.

Step 5: Shred the smoked ham

Finally, it’s time to shred the ham. Apply another layer of bbq sauce over the ham, remove the wire wrack from underneath and remove the bone. Start shredding the ham in the bbq sauce and orange juice. Mix the inside meat along with the crispy skin.

Apply a handful the pulled ham on some bread and enjoy! You get soft and crunchy texture from the meat, sweet and salty flavors from the sauce and ham. It’s the perfect holiday bite.

Happy Holidays.

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Shredded Ham

Shredded Ham is the new and trendy way of making a classic holiday dish. Salty and sweet, this shredded ham is perfect on sandwiches.

Course Main Course

Cuisine American

Keyword easter ham, easter recipe., pulled ham, smoked pulled ham, smoked shredded ham, shredded ham, smoked ham, holiday ham, homemade bbq sauce recipe, bbq ham, grill recipe, grilled recipes, grillin with dad recipes, grilling with dad recipes, trendng food recipes.

Prep Time 15 minutes minutes

Cook Time 9 hours hours

Servings 10 People

Calories 756kcal

Author Maciek Zurawski

Ingredients

Shredded Ham Ingredients

• 11 lb Whole bone-in ham
• 2 tbsp Yellow mustard
• 2 tbsp All purpose seasoning
• 1/2 cup Orange juice

BBQ Sauce Ingredients

• 1 cup BBQ sauce
• 1 cup Brown sugar
• 1/2 cup Honey
• 1 stick Unsalted butter
• 1 tbsp All purpose seasoning

Instructions

• Start by patting the ham dry. Score the skin to open up the meat.
• Apply yellow mustard for the binder and season with an all purpose rub all over the ham.
• Place the seasoned ham on a wire rack in a deep aluminum roasting pan and pour in the orange juice.
• Preheat the grill to 250 degrees and set for indirect heat. Place the ham with the foil pan on the grill.
• Once the internal temperature of the ham reaches 140 degrees, wrap it in foil and continue cooking on the grill.
• In a saucepan, add bbq sauce, brown sugar, honey, a stick of butter and some all purpose seasoning. Mix it all together and simmer over low heat for 10-15 minutes until the sauce thickens.
• Once the internal temperature of the ham reaches 190 degrees, remove the foil and start brushing the homemade bbq glaze over the ham. Be sure to get ever part coated.
• Leave the ham on the smoker and continue to cook for 10-15 minutes, allowing the glaze to caramelize.
• Remove the ham from the smoker, cover loosely with foil and allow it to rest for 45-60 minutes at room temperature.
• Remove the bones from the ham and shred the meat. You can use 2 forks to make it easier. I like to leave the pieces a little bigger for better texture.
• Serve and enjoy!

Notes

Score the ham in a checkered pattern.  This will allow more smokiness and flavor from the seasoning to penetrate the meat.

Place the ham on a wire rack and into a pan or use a roasting pan.  Pour orange or apple juice in the bottom of the pan to keep moisture levels high while smoking.

Nutrition

Calories: 756kcal | Carbohydrates: 46g | Protein: 84g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 259mg | Sodium: 6768mg | Potassium: 1512mg | Fiber: 1g | Sugar: 38g | Vitamin A: 426IU | Vitamin C: 7mg | Calcium: 119mg | Iron: 9mg

This Smoked Honey Mustard Ham is the perfect meal for your next holiday gathering. The sweetness from the honey and savoriness from the mustard are the perfect blend for the spiraled ham.

Looking for ham recipes for the Holidays, try my smoked cajun honey ham or maple bourbon ham. Both are full of non traditional flavors that work well on this protein.

Holiday Ham.

There cannot be a holiday gathering without some ham. Baked or smoked, sweet or savory, spiral or whole, the variations and flavors are endless.

Ham comes from the butt or shank of the pig. Most commonly sold precooked, all this holiday protein needs is some flavor.

The beauty of pork is that it’s a very versatile protein and can be adapted to personal preference. While a traditional holiday ham has a sweet glaze with pineapples and cherries on top, there are so many other great and delicious options to choose from.

Ingredient List for Smoked Honey Mustard Ham.

• Ham: for this recipe I used a whole bone-in ham spiral cut ham.

• Honey: adds sweetness to balance the tanginess of the mustard.

• Mustard: the bold, sharp and tangy flavor of dijon mustard is perfect for the honey mustard sauce.

• Seasoning: I used an all purpose rub that pairs well with pork and brings in the traditional BBQ flavors.

• Juice: I used orange juice. It adds moisture and slight acidity to the savory ham meat as it smokes over low and slow heat.

• Apple cider vinegar: mixed in with the orange juice, it adds acidity to help keep the ham moist.

• Onion: chopped up onion for add aromatics to the broth.

• Garlic: chopped up garlic cloves to add aromatics to the broth.

Step 1: Prep the ham

For this recipe, I went with a precooked, spiral cut ham. Usually, the store bought hams come with a prepackaged glaze, but making one yourself is so much better and you can adjust the flavor levels to your liking.

I prefer using a spiral cut ham. This means, it’s already precut around the bone making it easier to slice and serve once cooked.

Start by pouring some orange juice into a pan large enough to hold your ham. Add a few garlic cloves or minced garlic, apple cider vinegar and a roughly chopped up onion. Mix the ingredients together. Place a wire rack over the liquid.

Remove the ham out of its packaging. Be sure to remove all plastic coverings. Start by coating the entire ham with your choice of a binder. You cannot taste the binder after the cook is done.

For the binder, I went with yellow mustard. It’s perfect given this is a smoked honey mustard ham. Spread a thin layer of the mustard all over the ham including the slices. Next season generously with Dad’s All Purpose seasoning. It’s the perfect blend of salt, pepper and paprika adding some savoriness to the meat.

Place the seasoned ham on the wire rack.

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Step 2: Smoke the honey mustard ham

Preheat your grill to 250-275 degrees for indirect heat. If you are using a weber kettle like I did, the best method to getting an indirect heat for a large piece of protein like ham is to add charcoal around the edges leaving the middle empty.

Depending on the size of the ham, total cook time will vary. My ham took about 3 hours. Final internal temperature of the ham needs to reach 140 degrees. That’s when it’s time to add the glaze.

Step 3: Prepare the honey mustard glaze

This honey mustard glaze require only a few simple ingredients.

In a saucepan, add orange juice, honey, Worcestershire sauce, stone ground mustard, dijon mustard, apple cider vinegar, brown sugar and all purpose rub. Whisk the ingredients together. Simmer the honey mustard sauce over low heat until it thickens.

If you prefer sweeter hams, I have pineapple rum ham recipe that is a must try as well. For the spice fans, the perfect cajun honey ham is super easy to make.

Step 4: Glaze the smoked honey mustard ham

For the final step, once the ham reaches the intended temp of 140 degrees, brush the ham with the glaze. Make sure to cover the entire ham include in between the slices. Leave the ham on the grill for 5-10 minutes allowing the glaze to set.

Remove the smoked ham from the grill and let it rest for 15-20 minutes. Slice, serve and enjoy!

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Smoked Honey Mustard Ham

The sweetness from the honey and savoriness from the mustard are the perfect blend for the spiraled smoked honey mustard ham.

Course Main Course

Cuisine American

Keyword easter ham, easter recipe., smoked honey mustard ham, holiday ham, holiday recipes, smoked ham recipes, ham glaze recipes, chirstmas ham, grill recipes, grilin with dad recipes, grilling with dad recipes, smoked ham recipes

Prep Time 10 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Servings 12 People

Calories 1784kcal

Author Maciek Zurawski

Ingredients

Ham Ingredients

• 1 Spiral cut ham
• 2 tbsp Yellow mustard
• 2 tbsp All purpose seasoning
• 1/2 cup Orange juice
• 1/4 cup Apple Cider vinegar
• 1 Yellow onion, roughly chopped
• 5 Garlic cloves or minced garlic (5 tbsp)

Honey Mustard Glaze Ingredients

• 1 cup Orange juice
• 2 cups Brown sugar
• 3 tbsp Stone ground mustard
• 3 tbsp Dijon mustard
• 1/2 cup Honey
• 1/4 cup Apple cider vinegar
• 2 tbsp Worcestershire sauce
• 1 tbsp All Purpose Seasoning

Instructions

• Remove the ham from the packaging, pat it dry, coat the outside with yellow mustard and season with my All Purpose Rub
• In a foil pan large enough to hold the ham, add the orange juice, apple cider vinegar, yellow onion, garlic and mix.
• Put a wire rack in the pan and place the ham on top, cut side down.
• Preheat your grill to 250-275 degrees and set for indirect heat.
• Place the seasoned ham on the grill and smoke until the internal temperature reads 140 degrees. Approximately 3-4 hours
• While the ham is on the grill, prep the glaze.
• In a saucepan, combine all the glaze ingredients and simmer over low heat for 15-20 minutes until the sauce thickens.
• When the ham reaches 140 degrees internal, brush the outside with the honey mustard glaze. Make sure to cover the entire ham include in between the slices. Leave on the grill for 10-15 minutes so the glaze can set.
• Remove the ham from the grill and let it rest for 10 minutes. Slice, serve and enjoy!

Notes

Score the ham in a checkered pattern.  This will allow more smokiness and flavor from the seasoning to penetrate the meat.

Place the ham on a wire rack and into a pan or use a roasting pan.  Pour orange or apple juice in the bottom of the pan to keep moisture levels high while smoking.

Nutrition

Calories: 1784kcal | Carbohydrates: 39g | Protein: 146g | Fat: 113g | Saturated Fat: 40g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 53g | Trans Fat: 0.004g | Cholesterol: 413mg | Sodium: 8252mg | Potassium: 2114mg | Fiber: 2g | Sugar: 34g | Vitamin A: 169IU | Vitamin C: 22mg | Calcium: 116mg | Iron: 8mg

A delicious mix of sweet, savory, tangy and spicy. This is what you get with al pastor tacos. Traditionally made with marinated pork that’s cooked on a vertical skewer, known as a trompo, the process is lengthy. My Easy Al Pastor Tacos recipe is a cheat method to getting the same flavors of a traditional al pastor but in much less time. Make quick and easy al pastor tacos for lunch or dinner. This recipe was inspired by my friend Arnie. Check out his page for more delicious TexMex recipes.

For more taco recipes, check out grilled steak and corn salad tacos, marinated steak tacos or my birria style shredded beef tacos.

What are Al Pastor Tacos?

A traditional Mexican recipe that is grilled on a vertical skewer or spit. Al Pastor tacos use sliced pork shoulder that is marinated in adobo sauce and stacked on a vertical skewer and slow cooked resulting in very tender meat. This sweet and savory taco is served with pineapple, white onion and cilantro.

Quick and Easy Al Pastor Tacos.

My recipe is a simple version of achieving the same deliciously sweet and savory meal without all the extra work and tools. While some might argue these are not al pastor tacos, the ingredients and flavors are the same. So you be the judge.

Ingredient list for Easy Al Pastor Tacos.

• Ground pork: traditionally, al pastors are made of low and slow roasted pork, however for quick and easy tacos, use ground pork.

• Canned pineapple: canned pineapple is perfect for this recipe.

• Dried chilies: a mix of guajillo, arbol and chipotle chilies are needed for the sauce.

• Corn tacos: traditionally al pastor tacos are enjoyed on corn tortillas.

• Chilies in adobo sauce: smoked heat for the sauce.

• Achiote paste: adds creaminess and thickness to the sauce.

• Seasoning: a mix of garlic, cinnamon, all purpose rub, bay leaves and oregano are used to season the sauce.

Step 1: Make homemade adobo sauce

This homemade adobo sauce is fast and easy to make.

To start, remove the stems and seeds from the dried chilies. Place them in a sauce pan with garlic cloves, onion, bay leaf, cinnamon stick, oregano and cover with water. Bring the water to a simmer and cook for 15-20 minutes until the chilies are soft.

Next, transfer the chilies and veggies from the water to a blender. Make sure to discard the bay leaf and cinnamon stick. Add achiote paste, pineapple juice, chipotle peppers in adobo sauce, Dad’s All purpose seasoning, apple cider vinegar and water from the chilies. Blend everything together until smooth.

Step 2: Time to grill the pork.

This is where the recipe starts to become different from traditional al pastor tacos. Instead of using sliced pork shoulder, I used ground pork. It’s simple, easy and cooks much faster.

Preheat the griddle to medium heat and place the block of ground pork on the hot flat top. Leave it on for 1-2 minutes to help build a crust. Start breaking it apart to cook through.

Reduce the heat to low and pour the adobo sauce over the grilled pork and mix it in. Add the diced pineapple, cover and let everything cook together for about 10 minutes.

Don’t forget to warm up your tortillas and it’s time to assemble our tacos. Add a nice scoop of the cooked pork and top with fresh diced white onion and cilantro! Easy and delicious!

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Spice up your life with these taco recipes:

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Easy Al Pastor Tacos

My easy al pastor tacos recipe is a cheat method to getting quick and easy al pastor tacos for lunch or dinner.

Course Main Course

Cuisine Mexican

Keyword easy al pastor tacos, ground pork, homemade tacos, mexican food, taco tuesday, tacos, al pastor recipe, grillin with dad recipes, grilling with dad recipes.

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 4 People

Calories 467kcal

Author Maciek Zurawski

Ingredients

• 1 lbs Ground pork
• 8 Corn tortillas
• 1/4 cup Diced pineapple

Adobo Sauce Ingredients

• 15 Dried guajillo chilies
• 3 Dried arbol chilies
• 3 Dried chipotle chilies
• 1 Bay leaf
• 1 Cinnamon stick
• 6 Garlic cloves
• 1 tsp Dried oregano
• 1/2 White onion
• 2 cup Water
• 3 Chipotle peppers in adobo sauce
• 6 oz Can of pineapple juice
• 2 tbsp Achiote paste
• 2 tbsp Apple cider vinegar
• 1 tbsp Dad's all purpose rub

Instructions

• Remove the stems and seeds from the dried chilies.
• Place the chilies in a sauce pan with the garlic, onion, bay leaf, cinnamon stick, oregano and cover with water. Bring the water to a simmer and cook for 15-20 minutes until the chilies are soft.
• Transfer the chilies and veggies from the water to a blender. Throw out the bay leaf and cinnamon stick and save about 1 cup of the water.
• To the blender, add achiote paste, pineapple juice, chipotle peppers in adobo sauce, Dad's all purpose rub, apple cider vinegar and 1 cup of water from the chilies. Blend everything together until smooth.
• Preheat the griddle to a medium high heat and place the block of ground pork on the hot flat top. Leave it on for 1-2 minutes to help build a crust. Start breaking it apart to cook through.
• Reduce the heat to low and pour enough adobo sauce over pork to coat it evenly. Add the diced pineapple, cover and let everything cook for 5-10 minutes.
• Warm up the corn tortillas on the griddle and assemble the tacos with the cooked pork and garnish with chopped white onion and cilantro. Serve and enjoy!

Notes

For fast and easy al pastor tacos, use ground pork. 

Canned pineapple is a great way to guarantee soft and sweet pineapple chunks and juice.

If you are not a fan of corn tortillas, swap them for the street flour ones.  They are the single serve size.

Nutrition

Calories: 467kcal | Carbohydrates: 36g | Protein: 23g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 82mg | Sodium: 226mg | Potassium: 570mg | Fiber: 5g | Sugar: 6g | Vitamin A: 214IU | Vitamin C: 9mg | Calcium: 126mg | Iron: 3mg

These simple yet delicious Iberico pork tacos make for the perfect taco dinner. Fast and easy to make, they were savory, crunchy and cheesy. The high end Iberico presa steak brought this dish to a whole other level. Made a simple pico de gallo, creamy chipotle sauce and cheesy double decker tortillas to complete this dish. This is a must try next Taco Tuesday.

Step 1: Prep the pork.

The star of this dish is the Iberico pork presa steak. The presa cut is located slightly below the pork tenderloin, in the shoulder area. It’s oval in shaped, well marbled and tender. It’s best cooked hot and fast, almost like a steak. When done correctly, it’s juicy, tender and packed full of flavor. If you choose to skip the Iberico pork, a great alternative is pork tenderloin.

To start, drizzle some olive oil on the presa steak and season all sides with taco seasoning. Set aside.

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Step 2: Homemade pico de gallo

Homemade pico de gallo is simple to make. No need to buy a pre-made store option.

Dice a red onion, a few roma tomatoes, add in chopped cilantro, minced garlic and freshly squeezed lime juice. Season with garlic salt and mix all the ingredients together.

Step 3: Homemade chipotle crema.

This simple chipotle crema adds freshness and creaminess to this dish.

In a blender add equal parts mexican crema or sour crema and mayo, freshly squeezed lime juice, a chipotle pepper in adobo sauce and a handful of cilantro.

Blend the ingredients together.

Step 4: Grill the Iberico pork tacos

Preheat the grill to high heat and set for dual zone grilling. Treat the pork like you would a steak.

Place it on the direct side first and grill for 2 minutes per side to get a nice sear on both sides. Next, move the pork to the indirect side and grill until internal temperature reaches 135 degrees.

Remove it from the grill and rest it for 10 minutes.

How to create dual zone heat on grills

Dual zone heats are created differently depending on the type of grill you have.

• Gas grill: Turn the burners on one half of the grill. For indirect heat, place food on the opposite end.
• Charcoal grill: position the heated charcoal to one half of the round bowl. For indirect heat, place the food on the opposite end.
• Komodo style grill: use a plate setter that will deflect direct heat from the food on the grates.

Step 4: Cheesy double decker tortillas

I’m pretty sure I just made up a name calling these stuffed tortillas cheesy double deckers. But wow! These were amazing with the Iberico pork taco recipe, but also delicious on their own.

The secret to these are the tortilla’s. I used Sonoran style tortillas by Caramelo. They are much thinner than traditional flour tortilla’s and cooked in pork fat. I always get comments that I used raw tortilla’s but that’s just how they look. They taste like nothing else you’ve had before. They are a favorite in my household.

On the indirect side, place a few flour tortilla’s, add a thin layer of chihuahua cheese and top it with another tortilla. Cook for 2 minutes and flip them over.

Step 5: Assemble the Iberico Pork Tacos.

Once the presa steak has rested, slice it into thin slices and it’s time to assemble the Iberio pork tacos.

Start with the double decker cheesy tortillas, add a few slices of the presa steak, a spoonful of the homemade pico de gallo, drizzle some of the creamy homemade chipotle crema and enjoy!

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Iberico Pork Tacos

These simple yet delicious Iberico pork tacos make for the perfect taco dinner. Fast and easy to make, they were savory, crunchy and cheesy.

Course Main Course

Cuisine Mexican

Keyword Iberico pork tacos, taco recipes, pork tacos, presa steak recipes, grilling recipes, grillin with dad recipes, grilling with dad recipes.

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 2 People

Calories 1086kcal

Author Maciek Zurawski

Ingredients

Pork Ingredients

• 1 Iberico presa steak
• 2 tbsp Taco seasoning
• 1 tbsp Olive oil
• 8 Flour tortillas
• 1 cup Chihuahua cheese

Pico De Gallo Ingredients

• 3 Roma tomatoes
• 1 Lime
• 1 Red onion
• Handful of cilantro
• 1 tbsp Minced garlic
• 2 tsp Garlic salt

Chipotle Crema Ingredients

• 1/4 cup Mexican crema or sour cream
• 1/4 cup Mayo
• 1 Lime
• 1 Chipotle pepper in adobo sauce
• Handful of cilantro

Instructions

• Drizzle olive oil on the presa steak and season all sides with Dad's Taco seasoning. Set aside.
• For the pico de gallo, dice a red onion, the roma tomatoes, add in chopped cilantro, minced garlic and freshly squeezed lime juice. Season with garlic salt and mix all the ingredients together.
• For the chipotle crema, in a blender add equal parts mexican crema or sour crema and mayo, freshly squeezed lime juice, a chipotle pepper in adobo sauce and a handful of cilantro.
• Preheat the grill to high heat and set for dual zone grilling.
• Place the presa steak on the direct side first and grill for 2 minutes per side to get a nice sear on both sides. Next, move the pork to the indirect side and grill until internal temperature reaches 135 degrees.
• Remove it from the grill and rest it for 10 minutes.
• On the indirect side, place a 4 flour tortilla's, add a thin layer of chihuahua cheese and top it with another tortilla. Cook for 2 minutes and flip them over.
• Once the presa steak has rested, slice it into thin slices.
• Assemble the tacos by layering the sliced steak, pico and chipotle lime crema. Serve and enjoy!

Nutrition

Calories: 1086kcal | Carbohydrates: 84g | Protein: 38g | Fat: 69g | Saturated Fat: 26g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 93mg | Sodium: 4622mg | Potassium: 580mg | Fiber: 9g | Sugar: 12g | Vitamin A: 1259IU | Vitamin C: 39mg | Calcium: 344mg | Iron: 6mg

With halloween just around the corner, these spooky party ribs are perfect for this special day. Easy finger food to feed a crowd with a creepy bloody sauce to match the theme. Delicious, fast and easy to make, these spooky party ribs will be a hit this halloween.

Step 1: Season the ribs well.

To start, pat dry a whole rack of baby back ribs.  Slice each individual rib and season with your choice of BBQ rub.  For this recipe I used Dad’s All Purpose rub. which will enhance the savory flavor of ribs along with the traditional BBQ flavor.

Dad’s Seasonings

Must have grillin seasonings!

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Step 3: How to make bloody bbq sauce.

Once you make your own BBQ sauce, you will almost never use a pre-packed sauce again. It’s simple to make, only requires a few ingredients that you can keep in your pantry for future uses and best part is you can adjust the sweet, savory or spicy levels to your liking.

In a sauce pan, add ketchup, brown sugar, honey, molasses, Dad’s All Purpose rub, Worcestershire sauce and apple cider vinegar. To make the sauce look like blood, add red food coloring to the mixture.

Step 2: Grill 30 minute BBQ ribs.

While you preheat the grill, set the seasoned ribs aside in room temperature and let them sweat.  This will allow the meat to open up and absorb the seasoning flavors.

Set up the grill for direct heat and preheat to 300 degrees. 

Place the sauce and seasoned ribs on the hot grates. Flip them every 5 minutes to ensure an even cook throughout.

Grill these 30 minute BBQ ribs until they reach an internal temp between 165 and 175 degrees.  Move them to the indirect side while the bbq sauce thickens.

Step 4: Sauce up the spooky party ribs

For the final step, sauce up the spooky party ribs and lay them out like body ribs. Add a skeleton head and serve. Enjoy!

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Spooky Party Ribs

These spooky party ribs are perfect for halloween. Easy finger food to feed a crowd with a creepy bloody sauce to be part of the theme.

Course Appetizer, Main Course, Snack

Cuisine American

Keyword spooky party ribs, bbq ribs, grilled ribs, party ribs, halloween recipe, halloween food ideas, ribs, halloween, grilling recipes, grillin with dad recipes, grilling with dad recipes.

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 4 People

Calories 286kcal

Author Maciek Zurawski

Ingredients

Rib Ingredients

• 1 Slab baby back ribs
• 2 tbsp Dad's All Purpose rub
• 1 tbsp Olive oil

Bloody BBQ Sauce Ingredients

• 1 cup Brown sugar
• 1/2 cup Ketchup
• 1/4 cup Honey
• 1/4 cup Molasses
• 2 tbsp Apple Cider Vinegar
• 1 tbsp Worcestershire Sauce
• 1/2 tbsp Dad's All Purpose Rub
• 4 drops Red food coloring

Instructions

• Pat dry a whole rack of baby back ribs.
• Slice each individual rib and season with Dad's All Purpose rub. 
• In a sauce pan, add ketchup, molasses, apple cider vinegar, brown sugar, Worcestershire sauce and Dad's All Purpose Rub.  Add in the drops of red food coloring.
• Preheat the grill to 300 degrees and set for direct heat. Place the sauce pan and seasoned ribs on the grates.
• Flip every 5 minutes for a total of 30 minutes or until the internal temp is between 165 and 175 degrees. Move them to the indirect side until the sauce thickens.
• Sauce up the spooky party ribs and lay them out like skeleton ribs. Add a skeleton head and serve.

Nutrition

Calories: 286kcal | Carbohydrates: 25g | Protein: 14g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 397mg | Potassium: 606mg | Fiber: 0.1g | Sugar: 23g | Vitamin A: 173IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 2mg