Pork Cheek Barbacoa

Pork cheeks smoked, then braised in a guajillo and chipotle sauce until they fall apart. Smoky Mexican barbacoa, perfect for tacos.

  • EquipmentKettle / Other BBQS
  • MethodIndirect
  • HeatLow
  • Serves 4-6

Ingredients

The Pork

  • 1 kg – 1.5 kg Pork cheeks (trimmed of heavy silver skin)

The Braising Liquid

  • 2 Dried Guajillo chilies (seeded and soaked)
  • 2 Chipotle peppers in adobo sauce
  • 1 cup Beef stock
  • 1/4 cup Apple cider vinegar
  • 4 cloves Garlic, smashed
  • 1 tbsp Cumin
  • 1 tsp Dried oregano
  • 1/2 tsp Ground cloves
  • 2 Bay leaves

The Rub

  • 2 tbsp coarse salt
  • 2 tbsp Coarse black pepper

To Serve

  • Small corn tortillas
  • Diced white onion
  • Fresh coriander
  • Lime wedges

Method

  1. Prep and Season: Trim any thick, papery silver skin from the pork cheeks, leaving the internal fat. Rub all sides generously with coarse salt and coarse black pepper.

  2. Smoke the Cheeks: Preheat your BBQ or smoker to 120°C (250°F) for indirect cooking. Place the pork cheeks directly on the grates. Smoke low and slow for 2–2.5 hours until the meat develops a deep, mahogany bark.

  3. Make the Sauce: While the cheeks smoke, blend the soaked Guajillo chilies, chipotles, beef stock, apple cider vinegar, garlic, cumin, oregano, and cloves until smooth.

  4. Braise: Place the smoked cheeks into a heavy-duty foil pan or Dutch oven. Pour the blended sauce over the meat and add bay leaves. Cover tightly with foil. Return to the BBQ and increase the temperature to 150°C (300°F). Braise for 2 hours until the cheeks are fork-tender and falling apart.

  5. Shred the Meat: Remove the cheeks from the pan and shred with two forks. Mix in a few spoonfuls of the braising liquid to keep the meat moist and sticky.

  6. Crisp (Optional): For extra texture, sear the shredded barbacoa in a hot cast-iron skillet for 2 minutes to get crispy, caramelized edges.

  7. Serve: Pile the pork cheek barbacoa into warm tortillas. Top with diced onion, fresh coriander, and a squeeze of lime.

Best fuel for a kettle roast

Our Pitmaster’s Pick, plus two great alternatives.

Best pick

Classic BBQ Briquettes (Red bag)

Steady heat and a 5+ hour burn – ideal for kettle roasts.View product

Wood Charcoal BBQ Briquettes (Green bag)

High heat and a long 5+ hour burn, so your roast cooks evenly from start to finish.View product

Hardwood Lump Charcoal (Grey bag)

Hot and clean with authentic charcoal flavour.View product

Based on Heat Beads® testing. Burn times vary with fuel, BBQ and weather.

See the full comparison

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