At GrillBillies we love pork belly. So much so we think it is the best cut of meat on the pig. Tender, juicy and loaded with flavor, you can’t get much better. If you want to take a step into decadence then try this pork slider recipe. WOW, look out burgers, brisket, pulled pork–we have a “new guy on the grill”. This recipe is simple and can be easily cooked in a smoker, gas or charcoal grill (use indirect method) or in the oven. Introduce some apple wood or pellets to give a slight smoky taste. Chow down folks, you’re going to love it.
- Pork Belly (usually range from 5 to 7 lbs.)
- Vegetable Oil
- Obie’s Double Garlic Pepper
- Smokin’ Guns Mild
- Cimarron Doc Sweet Rib Rub
- Apple Wood Chunks or Apple Pellets
Cooking temperature: 275 to 300 degrees.
Approximate cooking time: 3 to 3.5 hours (though check at the 2.5 hr. mark)
Note: If you are on a gas or charcoal grill, use the indirect cooking method.
- Apply a light coat of vegetable oil to both sides of the belly (helps the seasonings to stick).
- Apply a light coat of Obie Cue’s Double Garlic Pepper
- Apply a medium coat of Smokin’ Guns Mild
- Apply a medium coat of Cimarron Doc Sweet Rib Rub
- If possible, let sit in the fridge overnight
- Fire up your smoker or grill bring up to temp and add wood (smoker) or pellets (gas grill, best put in a smoker tube or wrap in tin foil)
- Put the belly on a rack with a pan underneath
- Place the belly in the cooker
- When it reaches an internal temp of 190 degrees or higher, apply a medium coat of Holy Smoke Sweet Sauce and put back in the cooker for another 10 to 15 minutes to set the sauce.
- Remove from the cooker and immediately slice into pieces that will fit on a slider roll.
- If you want to “jazz it up” add some slaw or tomatoes
“That’s It, Enjoy!!!
If you have barbecued or grilled enough you probably heard of brisket burnt ends. Those sweet nuggets of joy are cut from the point muscle on a whole brisket. There is no way to eat just one, and when started, it’s hard to stop. Since brisket is time-consuming and a challenging cut of meat, it isn’t often that you can enjoy these delicious morsels.
Well, to fill the void, try pork belly burnt ends. Now, some of you may say “pork belly”, yuk! It is simply uncured/un-smoked bacon. Even though they are easier to make than brisket and takes a lot less time, they are by no means inferior or a poor second. They are absolutely delicious and anyone can make them even if you have limited smoking/grilling experience. You do not have to own a smoker to achieve great results. The process can be done on your gas grill as well (see below). So, give this one a whirl as an adder to other smoked or grilled meats you plan to serve. Guaranteed, your guest will love them.
Purchasing pork belly:
Can be purchased at Costco or at a local butcher
Sizes will vary but at Costco they measure approximately 15″ x 12″ (this is plenty for a good size gathering as an appetizer).
Pork Belly Slab
1/4 cup Sweet Seasoning
1/2 cup Sweet BBQ Sauce
1/4 cup Brown Sugar
1/4 cup Honey
1/4 lb. Butter
1/4 cup Apple Juice
Cut Pork belly into 1″ pieces.
Apply sweet seasonings making sure all sides are coated evenly.
Put chunks on a rack and put in the smoker (for gas grill, use indirect cooking process-see below).
Cook at 275 for approx 2hrs. or till tender
Remove pieces from the rack and place in a pan and add butter, brown sugar, honey, and apple juice.
Cover and cook for another 1 1/2hrs.
Move burnt ends into a clean pan and add a sweet BBQ sauce. Toss to coat.
Return to smoker/grill for 10-20min to thicken the sauce.
This recipe can be done on a gas grill or even in the oven. You add smoke in your gas grill by using wood chips, pellets or a pellet tube. On a gas grill light 1 or 2 burners to achieve a temperature of 275 degrees and place the meat over the unlit burner(s).