13-pound pork belly side (this will likely need to be ordered from a butcher)
¼cupJack’s Old South Hickory Sauce or make your ownsee this page
1recipeClassic Creamy Coleslawthis page
½Englishseedless cucumber, thinly sliced
12 to 16smallslider buns or potato rolls
Instructies
Transfer the belly to a large zip-top plastic bag, pour the sauce over the top, close the bag and make sure to squeeze all the air out of it, then massage the meat with the sauce.
Refrigerate for at least 4 hours, or preferably overnight.
When you are ready to smoke the belly, prepare the smoker and heat it to 275°F.
Prepare the belly for smoking: Use a sharp paring knife to score the pork belly by making a few slices in both vertical and horizontal directions across the top of it.
The cuts should not be too deep or penetrating into the belly—only ¼-inch through at most.
Transfer the belly to a medium-size aluminum pan.
Place the pan in the smoker and smoke the belly for 3 to 4 hours, until internal temperature is 200°F.
Remove the pan from the smoker and let the pork belly rest, uncovered in its pan, for 10 minutes.
Using a sharp chef’s knife, slice the pork belly into 1-inch-thick slices.
To assemble the sandwiches, place a slice of pork belly, a scoop of slaw, and a slice of cucumber on the bottom half of each slider bun.
Top with the other half of the buns and serve immediately.
