Seasoned pork belly, tangy coleslaw and BBQ sauce in a handheld bun.
Course Appetizer
Cuisine American
Prep Time 15 minutesminutes
Cook Time 8 hourshours15 minutesminutes
Total Time 8 hourshours30 minutesminutes
Servings 10sliders
Calories 640kcal
Author Alexandra Donnadio
Ingredients
3lbpork belly
Seasoning blend
1½tbspbrown sugar
1tbsphoney granules
½tspcayenne pepper
½tspcelery salt
1tsppaprika
½tspcoriander
¾tspgarlic powder
¼tspblack pepper
½tspsalt
The slaw
½bagcoleslaw mix
¼cupwhite vinegar
¼cupapple cider vinegar
1cup mayonnaise
½tbspgarlic powder
⅛tbspcelery salt
3tspsugar
salt and pepper to taste
Instructions
Fire up the smoker to 220°F.
Give the pork belly a good coat of the seasoning blend all over and place into the smoker for about 8 hrs or until the internal temp reaches 204°F.
Once cooked, let it rest until cooled then store, covered, in the fridge overnight.
The next day, remove from the fridge and cut into ¼ inch slices. Then cut into 2 inch pieces.
Preheat one side of the griddle to medium-high heat, and the other side to a low heat.
Sear the pork belly until crispy for about two minutes on each side on the medium-high side of the griddle. At the same time on the low heat side you can toast your slider buns.
To assemble, place a spoonful of slaw on the bottom of a slider bun, top with a couple of slices of pork belly and a drizzle of BBQ sauce. Pop the top back on and they're ready to serve.
Seasoning blend
Combine all the ingredients in a small bowl.
The slaw
Combine the white vinegar, apple cider vinegar, and mayonnaise in a bowl or jug.
Add all the remaining slaw ingredients to a medium-sized bowl, add the vinegar dressing, and toss well so the cabbage is well coated.
Place in the fridge for at least an hour before serving.