Brandyn Baker
Steps
- Preheat your smoker to 275°F and pour in Bear Mountain’s Butcher Blend
Pellets. - Take out the pork belly and score the fat side in a crosshatch pattern, then season thoroughly on all sides.
- Once the smoker has preheated, add the pork belly (fat side up) and smoke until it is probe tender, generally around 205°F - 210°F. This will take 6-8 hours. Make sure to spritz after the first few hours to ensure the corners do not burn.
- Once the pork belly reaches the desired temperature, remove it from the smoker and let it rest at room temperature for about an hour, then wrap it in butcher paper and continue to let it rest until you’re ready to shred it. Do not let it fall below 145°F. Shred or slice and serve.
- For the sliders, slather a halved slider roll with a generous amount of mustard on each cut side. Next, layer the bottom half with cheese, ham, pork belly, and pickles – in that order. Add the top half and brush it with the garlic-butter mixture before adding the Everything Bagel seasoning.
- Wrap the sliders in tin foil and place the slider sheet on a wire rack and into the grill for about 15 minutes, then remove the foil wrap for the final few minutes until the tops have become golden brown. Remove the sliders from the grill, slice and serve!
- Enjoy!
Ingredients:
- 2-3 lb. pork belly slab – skin removed
- ½ cup BBQ rub
- 2/3 cup orange juice
- 1 lime – juiced
- ½ lemon – juiced
- 2 tbsp grapefruit juice
- ½ cup olive oil
- 10 garlic cloves
- ½ sweet onion – diced
- 1 tbsp Salt
- 2 tsp black pepper
- 2 tsp oregano
- 2 tsp cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 pack of slider buns
- ¼ cup yellow mustard
- 4 slices deli ham – thinly sliced
- 6 slices Swiss cheese
- ¼ cup pickles
- ½ stick of butter + ½ tsp minced garlic
- Everything Bagel seasoning – to taste
- Bear Mountain’s Butcher Blend Pellets