Smoky, spicy, and tangy, these Smoked Pork Belly Sliders bring a new level of flavor to any tailgatingmenu. The pork belly is smoked until tender on a bed of onions and serrano peppers, which pick up delicious wood-fired flavor as they cook in the rendered pork belly. Sliced and topped on a hearty pretzel roll with spicy brown mustard and the smoked veggies, these sliders are perfect eaten alone or as an appetizer.
Fire up your Country Smokers pellet grill and preheat to 250°F. If using a gas or charcoal grill, set it up for low heat.
Place the pork belly, fat side up, on a cutting board and season with Barbecue Rib Rub.
Cut the onion into 4 ¼-inch rings and place in a cast iron skillet. Place serrano peppers in between. Season onions and peppers with Barbecue Rib Rub, set pork belly on top, then transfer skillet to the grill.
Smoke the pork belly for 2 hours 30 minutes, then spray with a mixture of apple cider vinegar and water, every 30 minutes, for the next hour and a half. The desired internal temperature for the pork belly is 165°F.
Remove the pork from the grill and rest for 20 minutes, then slice into 6 slices, then cut each slice in half.
To assemble the sliders, cut the pretzel rolls in half, then divide mustard along top and bottom of rolls. Place 2 pieces of pork belly on top of the bottom roll, then top with red onion and serrano pepper. Set the top half of the roll on top of the pepper, skewer, and serve hot.
