YIELD: 0 SERVINGS | DURATION: 0 MINUTES
INGREDIENTS:
3 pounds of pork belly, sliced
JRG BBQ Rub
JRG Rusty Dust
JRG BBQ Sauce
Wickles bread and butter pickles
Slaw:
1 package of slaw mix
1/2 cup of mayonnaise
Cider vinegar
Sugar
Celery salt
Salt and pepper
Hawaiian sweet rolls
STEP 1: Lay pork belly on a sheet pan and sprinkle both sides with the BBQ Rub.
STEP 2: Heat smoker to 225 F for 15 minutes using cherry pellets. Lay pork belly on smoker. Set super smoke for 2 hours. Raise temperature to 325 degrees. Cook for an additional hour to allow fat to render
STEP 3: Cool cooked pork belly in the refrigerator. Best if you do this the day before. The day of your event, sear the pork belly in a cast iron skillet or griddle on both sides, similar to how you would do bacon.
STEP 4: Remove drain on paper towels and put on a baking sheet. Baste with the bbq sauce and place in a pre-heated 375 degree oven and allow it to caramelize for 5-10 minutes. Turn over and caramelize the other side. Cut into pieces to fit the buns, add slaw, top with bun and place pickle on top with toothpick. Enjoy!
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