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Pork Belly Sliders with Dill Mayo and Bread & Butter Pickles
Dill mayo and bread-and-butter pickles top off these braised pork belly sliders for the perfect balance of sweet and sour.
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Ingredients
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5 lb. slab of skin-off pork belly
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0.25 cup BBQ rub
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2 tbsp. yellow mustard
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slider buns
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bread and butter pickles
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butter for toasting buns
Braising Mixture
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2 cup beef stock
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2 cup root beer
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1 bay leaf
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2 white onions, large chunks
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5 cloves garlic, whole
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salt and pepper to taste
Mayo Mixture
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0.5 cup your favorite mayo
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salt and pepper to taste
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1 lemon, juiced
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1 tbsp. fresh dill, chopped
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2 tbsp. white onion, minced
1 Food Prep
First, slather the pork belly with yellow mustard on all sides and generously season with your favorite barbecue rub.
Next, in a medium bowl, prepare the braising mixture.
Then, in a small bowl, prepare the mayo mixture and mix thoroughly.
2 Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets
Method: Direct-Heat Grilling
Temp: 400°F (Medium Heat) & 300°F (Low Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Grill the seasoned pork belly directly over the coals at 400°F on all sides until well caramelized, about 4 to 5 minutes per side.
- Remove the pork belly and add it to a 9” x 13” size disposable aluminum pan.
Reduce the grill temperature to 300°F, add the braising mixture, and cook for 2 hours.
Baste the pork belly every 30 minutes with the drippings and braising liquid.
The pork belly is done when a knife can easily penetrate the meat layer, and it reaches an internal temperature of 145°F on a digital meat thermometer.
Allow the pork belly to rest in the braising liquid for at least 2 hours, or until cool enough to handle but still warm.
Cut 1 ½” thick slices, roughly the size of your slider rolls.
- Spread the mayo mixture on both sides of the toasted slider bun.
- You can also reduce your braising mixture into a glaze and drizzle over each slice of pork belly before assembling your sandwiches.
- Garnish with bread and butter pickles.
Recipe created by Jean-Paul Bourgeois on behalf of Kingsford® Charcoal and Masterbuilt.
For safe meat preparation, reference the USDA website.
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