Pork Belly Burnt End Sliders

30 minutes Prep Time
3 hours
30 minutes Cook Time
6 Servings

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 removed

  • 4 tablespoons Red Gold® Mama Selita’s Jalapeño Ketchup 20 oz, divided

  • 4 tablespoons bbq rub, divided
  • 1/4 cup honey
  • 1/2 stick unsalted butter (4 tablespoons), cut into small pieces
  • kosher salt and freshly ground pepper, to taste
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup pickle juice
  • 1 cup chicken stock, or water
  • Slider rolls of choice, or mini brioche buns
  • Jalapano Slaw
  • 3-4 jalapenos, seeded and sliced
  • 1/2 red onion, sliced
  • 1/2 head napa cabbage, sliced
  • 4 scallions, sliced
  • 2 tablespoons fresh parsley or cilantro, chopped
  • 2 tablespoons mayonnaise
  • 1 tablespoon whole grain mustard
  • honey, to taste
  • 1 orange, zested and juiced
  • 1 lime, zested and juiced
  • Kosher salt and freshly ground pepper, to taste
  • Jalapeno BBQ Sauce
  • 2 tablespoon white onion, minced
  • 3 garlic cloves
  • 1 jalapeno, sliced
  • 2 tablespoons olive oil

  • 1 cup Red Gold® Mama Selita’s Jalapeño Ketchup 20 oz

  • 1/4 cup Red Gold® 32 oz Ketchup Folds of Honor

  • 1 large orange, juiced
  • 1/2 cup honey
  • 2 tablespoons Worcestershire sauce
  • 1/3 cup pickle juice
  • 2 tablespoons bbq rub
  • 1 cup water, more as needed
  • Kosher salt and freshly ground black pepper, to taste

Instructions

Step one

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.  

Step two

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.

Step three

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. 

Step four

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.

Step five

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.

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