12 Brioche Slider
1 – 2 cups Cabbage Slaw
2 cups Cherry Cola
1 tsp Coriander
½ cup dark brown sugar
1 tsp Garlic Powder
1 tsp Ginger, Ground
1 cup Ketchup
1 tsp Liquid Smoke
Louisiana Grills Sweet Heat Rub & Grill
½ cup Molasses
1 tsp Onion Powder
4-5 lbs. pork belly, cut into 1 inch chunks
Salt and Pepper
1 tsp Smoked Paprika
1 tbs Worcestershire Sauce
For the most delicious sliders you’ll ever have, try this pork belly version. If you were unaware, pork belly is where bacon comes from. Once cured and smoked, the belly is then sliced into what we know and love as the classic breakfast staple and just about everything topper. It is becoming more and more popular to skip the curing process and enjoy it as its own thing. These Smoke Pork Belly Sliders are cooked low and slow on the pellet grill and then topped with homemade barbecue sauce, coleslaw, and placed on a soft brioche bun. Enjoy with more coleslaw or serve along with potato salad and baked beans for an elevated gameday feast.
Combine the Cherry Cola, ketchup, Worcestershire sauce, molasses, dark brown sugar, liquid smoke, ground ginger, garlic powder, onion powder, coriander, smoked paprika, and salt-pepper in a saucepan, cook on medium heat until all ingredients combine and bubble. Reduce heat to low and let the sauce thicken as it simmers.
Note: This recipe uses Louisiana Grills Sweet Heat Rub and Grill seasoning.
This recipe is brought to you by Chef Steve Grover. Follow him on social media @supergriller
The key to making amazing Pork Belly is cooking it over low heat, over an extended period of time. This allows the smoke to penetrate, and to allow the tougher parts of the meat and the fat cap to render into all their yumminess and glory!