Smoked Pork Belly Carnitas Tacos

• 1/2 cup salt
• 2 tablespoons brown sugar
• 2 pounds pork belly
• 1 cup cantaloupe, roughly chopped
• 1 cup honeydew, roughly chopped
• 2 ounces tequila
• 2 ounces orange juice
• 1/2 ounce agave nectar
• 2 tablespoons granulated sugar
• 1 bay leaf
• 2 pounds pork shoulder
• 1/2 head green cabbage, thinly sliced
• 1/2 head purple cabbage, thinly sliced
• 2 pounds roma tomatoes, diced
• 1 ounce freshly squeezed lime juice
• 2 tablespoons dry oregano
• 1/2 pound cotija cheese
• 1 16-ounce container sour cream
• 24 corn tortillas

1. Combine a mixture of half the amount of salt and all of the brown sugar.
2. Rub mixture generously on pork belly and refrigerate overnight.
3. Rinse off with cold water.
4. Place in smoker at 280 degrees for six hours, basting every hour with tequila glaze.
5. Remove, cool and dice.

salt, brown sugar, pork belly, cantaloupe, honeydew, tequila, orange juice, nectar, sugar, bay leaf, pork shoulder, green cabbage, purple cabbage, roma tomatoes, freshly squeezed lime juice, oregano, cotija cheese, sour cream, corn tortillas

Taken from www.foodrepublic.com/recipes/smoked-pork-belly-carnitas-tacos-recipe/ (may not work)