Smoked Pork Belly BLTs with Shock Top Honey Mustard Glaze

Let's get grilling
Shock Top Honey Mustard Glaze
Ingredients
Dry Rub
-
granulated sugar
0.25 cup
-
chili powder
1 tbsp.
-
kosher salt
1 tbsp.
-
cumin
0.25 tsp.
-
cayenne pepper
0.25 tsp.
-
pork belly (or thick-cut bacon), skin-on
4 lb.
-
Shock Top Honey Mustard Glaze (recipe below)
2 cup
-
bread or 16 slider buns
8 slices
-
tomatoes, sliced
2
-
romaine lettuce
8 leaves
-
mayonnaise
4 tbsp.
Shock Top Honey Mustard Glaze
-
Shock Top Belgian White beer
6 oz.
-
mustard seeds
0.75 cup
-
balsamic vinegar
0.25 cup
-
white distilled vinegar
0.25 cup
-
kosher salt
1.5 tsp.
-
black pepper
0.5 tsp.
-
ground cinnamon
0.125 tsp.
-
ground cloves
0.125 tsp.
-
ground nutmeg
0.125 tsp.
-
ground all-spice
0.125 tsp.
-
honey
2.75 cup
Credit: Recipe created by champion pitmaster Chris Lilly on behalf of Kingsford® Charcoal.
For safe meat preparation, reference the USDA website.

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