Few things in life beat a good pork belly slider with creamy slaw and your go-to BBQ sauce.

The secret ingredient in this recipe is patience. I have found that by smoking the pork belly the day before then slicing and searing on a griddle gives the best flavor. Oh, and, of course, buttering your rolls.

Smoked Pork Belly Sliders

Ingredients you’ll need

• Pork belly
• Seasoning blend– brown sugar, honey granules, cayenne pepper, celery salt, paprika, coriander, garlic powder, salt, and black pepper.
• Coleslaw mix
• White vinegar
• Apple cider vinegar
• Mayonnaise
• Garlic powder
• Celery salt
• Sugar
• Salt
• Pepper

Equipment you’ll need

• Smoker – I used the Camp Chef Woodwind Pro. This smoker is a lifesaver in the winter when you still want to savor the taste of summer, especially on Sunday Funday.
• Griddle – I used a 36” flat top griddle.
• Pellets – I used Camp Chef Premium Hardwood Pellets competition blend.
• Cutting board
• Mixing bowls

How to make Smoked Pork Belly Sliders

1. Fire up the smoker

Fire up the smoker to 220°F.

For this recipe, I used the Camp Chef Woodwind Pro. As much as I love my offset smoker, this smoker is a lifesaver during the cold months.

2. Season

I make a custom seasoning blend for this recipe, but you can use any barbecue rub you prefer.

Add all the seasoning ingredients to a bowl and give it a good mix to ensure it’s well combined.

Liberally coat the pork belly all over with the seasoning.

3. Smoke it

Once the smoker is preheated, place the pork belly directly on the grates with the fat cap up and let it smoke for about 8 hours or until the internal temperature reaches 204°F.

4. Chill it

Remove it from the smoker and let it rest until cool, then store, covered, in the fridge until the next day.

5. The slaw

Make this the same day, and at least an hour before you are going to eat your sliders.

Combine the white vinegar, apple cider vinegar, and mayo in a jug and stir.

Add all the remaining slaw ingredients to a bowl, add the vinegar mix, and give it a good toss until all the cabbage is nice and coated in the dressing.

Place in the fridge for at least an hour before assembling your sliders.

6. Fire up the griddle

When you are ready to prepare your sliders, preheat one side of the griddle to medium-high heat, and the other side to low heat.

7. Sear

Slice the pork belly into ¼ inch slices. Then, cut into 2 inch pieces.

Once the griddle is heated, sear the pork belly until crispy for about two minutes on each side, on the medium-high heat side.

On the low heat side, toast the slider buns.

8. Assemble

Add a spoonful of coleslaw to the bottoms of the slider buns.

Place a couple of pieces of pork belly onto each slider

Drizzle your favorite BBQ sauce over top, pop the lid on, and they’re ready to serve.

More BBQ appetizers

• BBQ Pulled Pork Crostini
• Redneck Nachos
• Hot Honey Pork Belly Burnt Ends
• Smoked Candied Bacon
• Bacon Wrapped Cheese Stuffed Brats

Print

Smoked Pork Belly Sliders

Seasoned pork belly, tangy coleslaw and BBQ sauce in a handheld bun.

Course Appetizer

Cuisine American

Prep Time 15 minutes minutes

Cook Time 8 hours hours 15 minutes minutes

Total Time 8 hours hours 30 minutes minutes

Servings 10 sliders

Calories 640kcal

Author Alexandra Donnadio

Ingredients

• 3 lb pork belly

Seasoning blend

• 1½ tbsp brown sugar
• 1 tbsp honey granules
• ½ tsp cayenne pepper
• ½ tsp celery salt
• 1 tsp paprika
• ½ tsp coriander
• ¾ tsp garlic powder
• ¼ tsp black pepper
• ½ tsp salt

The slaw

• ½ bag coleslaw mix
• ¼ cup white vinegar
• ¼ cup apple cider vinegar
• 1 cup mayonnaise
• ½ tbsp garlic powder
• ⅛ tbsp celery salt
• 3 tsp sugar
• salt and pepper to taste

Instructions

• Fire up the smoker to 220°F.
• Give the pork belly a good coat of the seasoning blend all over and place into the smoker for about 8 hrs or until the internal temp reaches 204°F.
• Once cooked, let it rest until cooled then store, covered, in the fridge overnight.
• The next day, remove from the fridge and cut into ¼ inch slices. Then cut into 2 inch pieces.
• Preheat one side of the griddle to medium-high heat, and the other side to a low heat.
• Sear the pork belly until crispy for about two minutes on each side on the medium-high side of the griddle. At the same time on the low heat side you can toast your slider buns.
• To assemble, place a spoonful of slaw on the bottom of a slider bun, top with a couple of slices of pork belly and a drizzle of BBQ sauce. Pop the top back on and they're ready to serve.

Seasoning blend

• Combine all the ingredients in a small bowl.

The slaw

• Combine the white vinegar, apple cider vinegar, and mayonnaise in a bowl or jug.
• Add all the remaining slaw ingredients to a medium-sized bowl, add the vinegar dressing, and toss well so the cabbage is well coated.
• Place in the fridge for at least an hour before serving.

Nutrition

Calories: 640kcal | Carbohydrates: 4g | Protein: 9g | Fat: 65g | Saturated Fat: 20g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 26g | Trans Fat: 0.04g | Cholesterol: 75mg | Sodium: 612mg | Potassium: 227mg | Fiber: 1g | Sugar: 3g | Vitamin A: 103IU | Vitamin C: 9mg | Calcium: 18mg | Iron: 1mg