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