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  • 3 pounds of pork belly, sliced

  • JRG BBQ Rub

  • JRG Rusty Dust

  • JRG BBQ Sauce

  • Wickles bread and butter pickles


  • 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!

Click here to download and print the recipe.

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