Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the pork belly rub by combining 1 tablespoon of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of salt, and 0.5 teaspoon of black pepper in a small bowl.

2. 2

   Pat dry 1.5 pounds of pork belly and generously coat it with the prepared rub, ensuring all sides are covered, then refrigerate for at least 30 minutes.

3. 3

   Preheat your grill to medium-high heat, then grill the seasoned pork belly for 20-25 minutes, turning occasionally, until crispy and cooked through to an internal temperature of 165°F (74°C).

4. 4

   While the pork belly grills, prepare the apple slaw by combining 0.5 head of thinly sliced green cabbage, 1 large cored and julienned Granny Smith apple, 0.5 cup of mayonnaise, 1 tablespoon of Dijon mustard, and 1 tablespoon of lemon juice in a large bowl.

5. 5

   Slice the grilled pork belly into 0.5-inch thick pieces, then brush both sides with 0.5 cup of BBQ sauce and briefly return them to the grill for 2-3 minutes per side until caramelized.

6. 6

   Lightly toast 8 slider buns on the grill for 1-2 minutes until golden brown.

7. 7

   Assemble the sliders by placing a generous amount of the sauced pork belly onto each toasted slider bun and topping with a spoonful of the tangy apple slaw.