Pork Belly Sliders with Dill Mayo and Bread & Butter Pickles
Let's get grilling
1
Set Masterbuilt Gravity Series to 400°F.
2
Slather pork belly with yellow mustard on all sides and generously season with your favorite barbecue rub.
3
Grill seasoned pork belly on all sides until well caramelized, about 4–5 minutes per side.
4
Remove and add pork belly to 1/2 size disposable aluminum pan. Reduce your Gravity Series temp to 300°F.
5
Add beef stock, root beer, bay leaf, garlic and onions to the aluminum pan with the pork belly. Season with salt and pepper.
6
Add to your Gravity Series and cook unwrapped for 2 hours.
7
Baste pork belly every 30 minutes with drippings and braising liquid.
8
Pork belly is done when a knife can easily penetrate the meat layer.
9
Allow pork belly to rest in its braising liquid for at least 2 hours, or until cool enough to handle but still warm.
10
In a mixing bowl, add mayo, salt and pepper, minced onion, lemon juice and chopped dill. Mix well and set aside.
11
Butter your slider rolls on each side and toast on the Gravity Series.
12
Remove your cooked and rested pork belly from the braising liquid. Slice 1.5’’ thick roughly the size of your slider roll.
13
Spread your mayo mixture generously on both sides of your toasted slider bun.
14
Bonus points if you reduce your braising liquid into a glaze and drizzle that over each slice of pork belly before assembling your sandwiches.
Cooking for 4 people
Ingredients
-
slab of skin-off pork belly
5 lb.
-
BBQ rub
0.25 cup
-
yellow mustard
2 tbsp.
-
beef stock
2 cup
-
root beer
2 cup
-
bay leaf
1
-
your favorite mayo
-
fresh dill, chopped
1 tbsp.
-
white onions, large chunks
2
-
white onion, minced
2 tbsp.
-
garlic, whole
5 cloves
-
slider buns
-
bread and butter pickles
-
salt and pepper
-
juice of one lemon
-
butter for toasting buns
Credit: Recipe created by Jean-Paul Bourgeois on behalf of Kingsford and Masterbuilt
For safe meat preparation, reference the USDA website.
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