Pork Belly Burnt End Sliders
Chef Mike Kubiesa here and I’m ready for barbecue season! Check out these pork belly burnt end sliders with a jalapeno slaw and BBQ sauce using Red Gold Mama Selita’s Jalapeno Ketchup. This ketchup has the perfect blend of sweetness, bold heat, and jalapeno flavor that pairs awesomely with the BBQ sauce and pork belly. Also, be sure to grab a bottle of Red Gold’s Folds of Honor ketchup. With every bottle sold, a portion of proceeds is donated to Folds of Honor! @mikekubiesa @thefeedfeed
Chef Mike Kubiesa here and I’m ready for barbecue season! Check out these pork belly burnt end sliders with a jalapeno slaw and BBQ sauce using Red Gold Mama Selita’s Jalapeno Ketchup. This ketchup has the perfect blend of sweetness, bold heat, and jalapeno flavor that pairs awesomely with the BBQ sauce and pork belly. Also, be sure to grab a bottle of Red Gold’s Folds of Honor ketchup. With every bottle sold, a portion of proceeds is donated to Folds of Honor! @mikekubiesa @thefeedfeed
Ingredients
Pork Belly
2 1/2 pounds pork belly, trimmed, skin removed4 tablespoons Red Gold® Mama Selita's Jalapeno Ketchup 20 oz, divided4 tablespoons bbq rub, divided1/4 cup honey1/2 stick unsalted butter (4 tablespoons), cut into small pieceskosher salt and freshly ground pepper, to taste2 tablespoons Worcestershire sauce1/2 cup pickle juice1 cup chicken stock, or waterSlider rolls of choice, or mini brioche bunsJalapeno Slaw
3-4 jalapenos, seeded and sliced1/2 red onion, sliced1/2 head napa cabbage, sliced4 scallions, sliced2 tablespoons fresh parsley or cilantro, chopped2 tablespoons mayonnaise1 tablespoon whole grain mustardhoney, to taste1 orange, zested and juiced1 lime, zested and juicedKosher salt and freshly ground pepper, to tasteJalapeno BBQ Sauce
2 tablespoon white onion, minced3 garlic cloves1 jalapeno, sliced2 tablespoons olive oil1 cup Red Gold® Mama Selita's Jalapeno Ketchup 20 oz1/4 cup Red Gold® Folds of Honor Ketchup 32 oz1 large orange, juiced1/2 cup honey2 tablespoons Worcestershire sauce1/3 cup pickle juice2 tablespoons bbq rub1 cup water, more as neededKosher salt and freshly ground black pepper, to tasteInstructions
- Preheat grill or smoker. Start by seasoning the pork belly using Mama Selita's Jalapeno Ketchup as the binder (this will help the bbq rub stick to the meat). Rub with 2 tablespoons of bbq rub. Smoke pork belly for an hour and then raise heat and sear/char each side. Remove from grill and slice into large, even cubes, about 2 1/2 inches by 1 1/2 inches.
- Place in fire-safe roasting or baking dish and cover with Mama Selita's Ketchup, honey, butter, salt & pepper, Worcestershire sauce, pickle juice, and water. Cover tightly and let slow cook for 3+ hours or until fork tender but not completely mush. Remove cover for last hour of cooking and let sauce reduce.
- For the slaw, combine all ingredients listed, cover and let sit in the fridge for at least 1 hour before serving. If you don't want too much heat, feel free to remove the seeds from the jalapeno. Adjust seasonings as desired.
- For the Mama Selita's Jalapeno Ketchup bbq sauce, start by sweating down the onion, garlic and jalapenos in olive oil. Add the rest of the ingredients and slowly simmer until reduced by half and a bit tacky. Add more water if over-reduced and adjust for seasonings.
- Lastly, toast the buns, remove and slice pork belly. Assemble the sandwiches by adding slaw and extra bbq sauce. Enjoy immediately or bring to our next bbq gathering.
Leave a Review