Have you tried shredding pork belly? 🐖 Don’t get me wrong, I love pork belly sliced, as burnt ends or pretty much any way you could make it, but shredded and used as the base of these Cuban sliders was delicious. . I’ve attached the full videos of how I made both the shredded pork belly + the Cuban sliders, so make sure to check them out and let me know: how do you prefer pork belly? Ingredients: • 2-3 lbs. pork belly slab, skin removed • ½ C BBQ rub • 2/3 C orange juice • 1 lime, juiced • ½ lemon, juiced • 2 T grapefruit juice • ½ C olive oil • 10 garlic cloves • ½ sweet onion, diced • 1 T salt • 2 tsp black pepper • 2 tsp oregano • 2 tsp cumin • 1 tsp onion powder • 1 tsp garlic powder • 1 sheet of sliders • ¼ C yellow mustard • 4 slices, thinly cut deli ham • 6 slices Swiss cheese • ¼ C pickles • ½ stick butter + ½ tsp minced garlic, mixed • Everything but bagel seasoning as needed For the Pork Belly: 1. Preheat smoker to 275°F. Score the fat side of the pork belly, season all over, and smoke fat-side up until probe tender (205–210°F), about 6–8 hours. Spritz as needed to avoid burning. 2. Rest pork belly for 1 hour at room temp, then wrap in butcher paper. Keep above 145°F until ready to shred or slice. Mojo Criollo Sauce: Blend orange juice with 12 ingredients until smooth, reduce by 1/3 over medium heat, and mix with shredded pork. For the Sliders: 1. Spread mustard on slider rolls, then layer cheese, ham, pork belly, and pickles. Top with the other half of the roll. 2. Brush with garlic butter, sprinkle with everything bagel seasoning, and grill covered for 15 minutes. Uncover to brown tops, then slice and serve!
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