An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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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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Cooking for 4 people


  • 5 lb. slab of skin-off pork belly
  • 0.25 cup BBQ rub
  • 2 tbsp. yellow mustard
  • slider buns
  • bread and butter pickles
  • butter for toasting buns

Braising Mixture

  • 2 cup beef stock
  • 2 cup root beer
  • 1 bay leaf
  • 2 white onions, large chunks
  • 5 cloves garlic, whole
  • salt and pepper to taste

Mayo Mixture

  • 0.5 cup your favorite mayo
  • salt and pepper to taste
  • 1 lemon, juiced
  • 1 tbsp. fresh dill, chopped
  • 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)

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.

1 Reviews
Rated 5 out of 5 by from Fantastic This recipe was amazing! Made it for Super Bowl Sunday. I was able to do a lot of prep on it the day before. Came out super tender And delectable paired with the Dill Mayo and pickles? Touchdown!
Date published: 2023-05-26
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