Smoked pork belly might be one of the greatest bites of BBQ ever. I decided to take those delicious little meat pillows to the next level by adding some spice and putting them on a monster Buffalo Pork Belly Sandwich!
This sandwich is loaded with coleslaw, smoked pork belly, homemade ranch, chives and blue cheese crumbles – what could go wrong? Be sure to give this recipe a try, but first make sure you have some napkins nearby!
How to make a Buffalo Pork Belly Sandwich
Cube your pork belly into 1×1 inch cubes. Use hot sauce as a binder and season up the pork belly with SPG (salt, pepper, garlic blend).
Fire up your smoker and get it setup for indirect cooking at 250° F and toss in a couple chunks of apple wood to add some sweet smoke flavor.
Place the pork belly on a wire rack then place it indirectly on the smoker for 2.5 hours. This helps with transporting the pork belly to and from the smoker.
Make your truffalo sauce by combining all of the ingredients and cooking them down for 2-3 minutes on a med/low heat.
Once the pork belly reaches 165°F, place them in a foil pan with your truffalo sauce. Cover the pan then place back on the smoker for 1 hour.
Make the homemade ranch by combining all of the ingredients in a bowl and mix it thoroughly. Store it in an airtight container for up to 1 week.
Once the pork belly is probe tender and reaches an internal temp of about 200°F, remove them from the smoker.
Assemble your sandwich on a toasted demi baguette with coleslaw, pork belly, buffalo sauce, ranch, chives and blue cheese crumbles.
Be sure to try my Pork Belly Burnt Ends and Crispy Pork Belly recipes!
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Buffalo Pork Belly Sandwich
This sandwich is loaded with coleslaw, smoked pork belly, homemade ranch, chives and blue cheese crumbles – what could go wrong? Be sure to give this recipe a try, but first make sure you have some napkins nearby!
Ingredients
- 2 pounds skinless pork belly
- 1 demi baguette
- 2 tbsp salt, pepper, garlic blend
- 1 tbsp chives
- 1 tbsp blue cheese crumbles
Sauce Ingredients
- ½ cup Buffalo sauce
- 3 tbsp Truff Hot Sauce
- 3 tbsp of unsalted butter
- 1 tbsp worcestershire
- 1 tsp garlic powder
- 2 tbsp honey
Coleslaw Ingredients
- 2 cups tri color cole slaw
- ⅓ cup mayo
- 1 tbsp sugar
- 1 tbsp apple cider vinegar
Homemade Ranch Ingredients
- ¾ cup mayo
- ½ cup sour cream
- ½ cup chicken broth
- 1 tsp apple cider vinegar
- 1.5 tsp dried dill
- 1.5 tsp dried parsley
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp pepper
Instructions
- Cube your pork belly into 1×1 inch cubes. Use hot sauce as a binder and season up the pork belly with a salt, pepper, garlic blend.
- Fire up your smoker and get it setup for indirect cooking at 250° F and toss in a couple chunks of apple wood to add some sweet smoke flavor.
- Place the pork belly on a wire rack then place it indirectly on the smoker for 2.5 hours.
- Make your truffalo sauce by combining all of the ingredients and cooking them down for 2-3 minutes on a med/low heat.
- Once the pork belly reaches 165°F, place them in a foil pan with your truffalo sauce. Cover the pan then place back on the smoker for 1 hour.
- Make the homemade ranch by combining all of the ingredients in a bowl and mix it thoroughly. Store it in an airtight container for up to 1 week.
- Once the pork belly is probe tender and reaches an internal temp of about 200°F, remove from the smoker.
- Assemble your sandwich on a toasted demi baguette with coleslaw, pork belly, buffalo sauce, ranch, chives and blue cheese crumbles.
