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Starters

Pork Belly Sliders

Watch the video for a demo on how to trim, season and smoke pork belly on a pellet grill with Cowboy Charcoal & Apple Barbecue Pellets.

pork belly slider garnished with jalapeno peppers and shredded carrots next to a Cowboy Prairie Fire BBQ Sauce bottle pork belly slider garnished with jalapeno peppers and shredded carrots next to a Cowboy Prairie Fire BBQ Sauce bottle

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Ingredients

3 to 4 pounds pork belly

Jack Daniels Pork Rub

Honey spice blend

Mudville BBQ Pork Rub

 

For the sliders:

Bao buns

Cucumbers, thinly sliced

Carrot, julienned or grated

Jalapeno, sliced thin

Cowboy Range Style BBQ Sauce or Cowboy Prarie Fire BBQ Sauce

Preparation

Prep the Pork Belly

Trim the pork belly of unnecessary fat, leaving about a 1/4", and cut in into 1/4” cubes.

Season the pork liberally with a coating of Jack Daniels® Pork Rub, and your other favorite spice blends, like Mudville BBQ Pork Rub.

Allow the pork to sit for a minimum of 4 hours up to overnight in the refrigerator.

When ready to cook, prep your pellet grill for around 250° F to 275° F with Cowboy Charcoal & Apple Barbecue Pellets.

Place pork belly, fat side down on a wire rack.

Place in the smoker for 3 hours, spritzing the pork every 45 minutes with apple juice.

Carefully remove the pork belly from the smoker.

Transfer the pork to an aluminum foil baking pan.

Add Cowboy Range Style BBQ Sauce, butter, honey, and spices. Mix to combine, coating the pork.

Place the pan back into the smoker for another 1 to 1 1/2 hours until fork tender.

Assemble the sliders

Split the boa buns in half, and add the pork belly directly to the bun.

Top with cucumber, shaved carrots and jalapeno slices.

Drizzle more BBQ sauce on top if you desire.

Top with the bun and serve.

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