Few things in life beat a good pork belly slider with creamy slaw and your go to BBQ sauce.
The secret ingredient in this recipe is patience. I have found that by smoking the pork belly the day before then slicing and searing on a griddle gives the best flavor. Oh, and of course buttering your rolls.
Ingredients you’ll need
Pork belly
Pork Belly: This piece was about 3 lbs and made approximately 10 sliders!
Seasoning blend (optional)
Brown sugar
Honey Granules
Cayenne pepper
Celery salt
Paprika
Coriander
Garlic powder
White pepper
Salt/pepper to taste
Coleslaw
Coleslaw mix
Shredded carrots- This is optional. I feel like there are never enough carrots in the bag and I like to add more.
White vinegar
Apple cider vinegar
Mayonnaise
Garlic powder
Celery salt
Sugar
salt/pepper to taste
Equipment you’ll need
Smoker- I used the Camp Chef Woodwind Pro. This smoker is a lifesaver in the winter when you still want to savor the taste of summer, especially on Sunday funday.
Griddle- I used a 36” flat top griddle.
Pellets- I used Camp Chef Premium Hardwood Pellets competition blend.
Propane- This is for the griddle.
Cutting board
Aluminum Foil or butcher paper- To let the pork belly rest!
How to make Pork belly sliders
THE PORK BELLY
Begin by seasoning the pork belly! I create a custom seasoning blend for this recipe but you can use any barbecue rub you prefer.
I prefer to salt before adding the seasoning blend. I do this because everyone has an individual preference for salt and it gives you the option to add as much or as little as you want.
FIRE UP THE SMOKER
Fire up the smoker to 220℉. For this recipe I used the Camp Chef Woodwind Pro. As much as I love my offset, this smoker is a lifesaver during the cold months.
Once the smoker is preheated, place the pork belly directly on the grates with the fat cap up and let it smoke for about 8 hours or until the internal temp reaches 204℉.
Let rest, and once cooled place in the fridge until the next day.
I have found that by smoking the pork belly a day in advance then slicing and searing on a griddle yields the most optional flavor.
FIRE UP THE GRIDDLE
Preheat one side of the griddle to medium-high heat, and the other side to a low heat.
Once the griddle is heated, sear the pork belly until crispy for about two minutes on each side.
While the Pork belly is getting nice and crisp, begin to toast your slider rolls.
THE COLESLAW
Mix all of your ingredients into a bowl, and put in the fridge until ready to use!
This is optional, but I love to add shredded carrots to the bag of coleslaw mix. I never feel like enough carrots come in the bag.
Pork Belly Sliders
Recipe Info
• Prep Time: 15 min
• Smoke time: 8 hours or until internal 204℉
Cook time: 30 min
• Serves: 5
• Effort: Easy
• Course: Appetizer
Ingredients
Pork belly- Approximately 3 lbs makes about 10 sliders.
Seasoning- use your favorite pork blend, or use the recipe attached for a seasoning blend!
1.5 tablespoon brown sugar
1 tablespoon honey granules
½ teaspoon cayenne pepper
½ teaspoon celery salt
1 teaspoon paprika
½ tablespoon coriander
¾ tablespoon garlic powder
¼ tablespoon black pepper
½ tablespoon Salt
Coleslaw
½ bag of coleslaw mix
1 cup shredded carrots (optional)
¼ cup white vinegar
¼ cup apple cider vinegar
1 cup mayo
½ tablespoon garlic powder
⅛ tablespoon celery salt
3.5 tablespoons sugar
Salt/pepper to taste
Instructions
For the pork belly
Fire up the smoker to 220℉.
Season the pork belly & place into the smoker for about 8 hrs or until the internal temp reaches 204℉.
Let rest and place in the fridge overnight
Slice the pork belly into ¼ inch slices
Fire up the griddle to a high heat.
Sear the pork belly on both sides for about 2 minutes on each side.
For the coleslaw
Add all of your ingredients into the bowl, stir and place in the fridge at least an hour before use.
Assembly
Place down a piece of pork belly into the slider.
Add a spoonful of coleslaw on top of the pork belly.
Drizzle your favorite BBQ sauce over top.
Top it off with the top of the bun.
Enjoy!
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