Pork Belly Sliders

Pork Belly

  • 3lbs of Pork Belly (Skin Removed)
  • 4 Tbsp Grilla Grills All-Purpose Rub

Brussel Slaw

  • 1lbs. Brussel Sprouts (Blanched & Finely Shredded)
  • 1 Small Red Onion
  • 1 Apple (Cored & Finely Sliced)
  • 2 Tsp. Celery Seed
  • 1/8 Cup Apple Cider Vinegar
  • 1 Tbsp. Mustard
  • Kosher Salt (To Taste)
  • Ground Black Pepper (To Taste)
  • Lemon Zest (To Taste)
  • 1\8 C. Olive Oil OR 1/4 C. Mayonnaise

Directions

Pork Belly:

Preheat your Grilla Grill to 275 degrees while you get your ingredients ready.

Take your pork belly and score the top of the fat in a crossed pattern. Liberally apply Grilla Grills All Purpose rub to both sides of the belly. Next, place it on the smoker until you have an internal temperature of 200 degrees. This should take around 3 hours depending on the size and conditions you’re dealing with.

Once it’s reached temperature, remove from the smoker and let rest for 30 minutes. After that, simply cut the pork belly as you see fit, layer it on your slider buns, and top with the Brussel Sprout slaw you’ll find below.

Brussel Slaw: 

This one is pretty simple once you’ve taken the time to measure out your ingredients.

Simply take the ingredients, and combine them in a mixing bowl until they’re well incorporated. You’re not going to want to serve this right off the bat. Let it sit for at least 4-hours in the fridge in order to properly prepare the slaw. You would be better off letting it sit in the fridge overnight for the best flavor.

Handheld entrees are always a hit at any gathering. When you want to wow your audience without breaking too much of a sweat, make some smoked pork belly sliders.

These sliders are easy to make and utterly delicious — and everyone might think that you babysat your Grilla for hours. What they won’t know, however, is that your pellet grill did the bulk of the work, saving you time and energy to focus on other pitmaster duties.

Get ready to dive into some pork belly sliders tonight!

A Tiny History on the Mighty Slider

Sliders may be small, but they can pack a big taste. These mini-sandwiches got their name in the 1940s, purportedly from sailors who appreciated their size. The sliders “slid” down conveniently, allowing the sailors to focus on work without skipping meals.

Most people hadn’t heard of the term “slider,” though, until it became more popular a few decades ago. Restaurants and burger joints started advertising their sliders or slider variety platters as a way to entice patrons.

Where to Serve up Pork Belly Sliders

Although this smoked pork belly recipe is ideally suited for any occasion, it’s a big hit at parties, tailgates and picnics. People like to be able to eat smaller portions and try different foods during those types of occasions, so offering them sliders just makes sense.

You may also want to consider making these pork belly sandwiches for laid-back gatherings in your backyard over the summer. If you have kids to feed, be aware that they might not be ready for a slider topped with slaw. No problem — eliminate the slaw and replace it with their favorite condiments.

Side Dishes That Go Great With Pork Belly Sliders

Consider these favorite sides for your pork belly sliders when you’re building out a menu:

  • Summertime salads that feature seasonal veggies, and maybe some fruits or herbs added in.
  • Homemade French fries or potato wedges fresh from the smoker grill.
  • Crudites like crunchy slices of cukes, carrots, green bell peppers and celery. Don’t forget to whip up a tempting dip!
  • Potato chips, vegetable chips or some other crunchy chip or cracker. You could even try making your own with the right recipe.

No matter your appetite, you’ll always have room for a slider. So will your family and friends. Get to your nearest butcher or grocery, pick up a big pork belly and get smoking!

Grilla Grills
558 E. 64th Street
Holland, MI 49423
Email: grillmaster@grillagrills.com
Phone: 616-392-7410
Url:
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