Ingredients
Scale
- 3 pounds of skinless pork belly
- 1 quart of buttermilk
- 8 oz pickle juice
- 2 tbsp brown sugar
- 5 tbsp unsalted butter
- Sandwich Dill chips
- 8 Brioche Buns
- 1/2 cup Mayonnaise
Coleslaw
- 2 cups classic angel coleslaw
- ⅓ cup mayo
- 1 tbsp sugar
- 1 tbsp apple cider vinegar
- ½ tsp salt
- ½ tsp pepper
Nashville Hot Seasoning
- ¼ cup cayenne pepper
- 2 tbsp light brown sugar
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp Kosher Salt
- 2 tsp dry mustard
- 2 tsp black pepper
Instructions
- Cube pork belly into 1.5 x 1.5 inch cubes then brine in buttermilk, pickle juice and ¼ cup Nashville Hot Seasoning.
- Remove pork belly from brine then season the outside with SPG and a light coating of BBQ rub.
- Smoke the pork belly at 250°F for 3 hours using cherry or apple wood.
- Melt 1 stick of butter then add ¼ cup Nashville Hot Seasoning + 1 tbsp brown sugar and mix
- Remove pork belly from the smoker then place in an aluminum foil pan then pour the butter over top of the pork belly then cover with aluminum foil.
- Place the tray back on the smoker for another hour.
- Remove pork belly once it reaches an internal temperature of 200°F.
- Assemble the sandwich: Mayo on the bottom bun, pickles, pork belly, coleslaw, Nashville hot juices from the pan, top bun.
- Serve warm and enjoy!
- Prep Time: 15 minutes
- Cook Time: 3 hours
