Ingredients
Scale
- 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.
