OWNhome made simple

These Pork Belly Sliders Are A Meat Lover's Dream

These Pork Belly Sliders Are A Meat Lover's Dream

Summertime parties call for easy, crowd-pleasing recipes. If your crowd is full of meat lovers, you can’t go wrong with BBQ pork belly sliders -- and chef Jon Shook has the perfect recipe. Watch how he makes this mouthwatering recipe in the above video from the OWN show "Home Made Simple."

Before you start, be prepared: The meat has to bake for 4 to 6 hours. So while you can’t throw it together at the last minute, you can throw it in the oven and relax for a few hours.

BBQ Pork Belly Sliders and Slaw

pork belly sliders

Serves 4

Ingredients for the pork belly:
  • 2 pounds of pork belly, skinned
  • 1 small onion
  • 2 cloves garlic
  • 4 tablespoons salt
Steps to prepare the pork belly:
Preheat your oven to 250 degrees F. Take skinned pork belly and season aggressively on both sides with salt. Slice onion and crush garlic. Place onion and garlic in an oven-safe baking dish. Put pork belly, flesh side down, in the baking dish. Cover with plastic wrap and aluminum foil. Bake at 250 degrees for 4-6 hours, until tender. Let rest at room temperature. Once safe to handle, place entire baking dish in refrigerator to cool. Once cooled, slice pork belly into 1 inch X 2 inch slices.
Ingredients for the barbecue sauce:
  • 1 quart ketchup
  • 1 can cola
  • 1 cup brown sugar
  • 3/4 cup Dijon
  • 1 1/2 teaspoons Tabasco sauce
  • 2 tablespoons Worcestershire sauce
  • 3/4 cup distilled vinegar
  • 5 slices bacon
  • 1/2 cup honey
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon garlic powder
Steps to prepare the barbecue sauce:
Add all the ingredients into a saucepan, bring to a boil and let simmer for about 1 1/2 hours, stirring occasionally. Remove from heat once the sauce thickens and reduces by about a third.
Ingredients for the slaw:
  • 1 head of cabbage
  • 3 large horse carrots
  • 1 cup mayonnaise
  • 1/2 cup yellow mustard
  • 1 tablespoon prepared horseradish
  • 1 teaspoon celery seed
  • 2 teaspoons kosher salt
  • 1 teaspoon Tabasco sauce
  • 2 teaspoon distilled vinegar
  • 1 teaspoon Worcestershire sauce
Steps to prepare the slaw:
To make the dressing, combine all the ingredients except for the cabbage and carrots in a bowl and whisk until fully incorporated. Take one head of cabbage, remove core, and slice thinly. Take carrots, peel, and grate on a box grater. Combine cabbage, carrots and dressing in a mixing bowl. Mix until fully incorporated.
Ingredients for the sliders:
  • Brioche slider buns
  • Sliced pork belly
  • Barbecue sauce
  • Slaw
Steps to make the sliders:
Divide the slider buns in half and toast the inside until golden. Layer two slices of pork belly, 2 tablespoons of barbecue sauce and 2 tablespoons of slaw in each bun.

Like Us On Facebook |
Follow Us On Twitter

Related

ownhome made simple

Before You Go

Caramelized Onion and Bacon Tart
Maria Robledo
Chances are you have everything you need to make this any-time-of-day tart in your kitchen already. Keeping the dish in its removable-bottom pan during travel ensures the pastry shell won't break; just don't forget to bring the pan home when you leave the party.

Get the recipe:Caramelized Onion and Bacon Tart
Smoky Black Bean Dip
John Kernick
This versatile dip -- which goes with tortilla or pita chips, on top of nachos or in quesadillas -- will keep for two days in the refrigerator. In fact, letting it sit will help the spices (coriander and cumin) flavor the puree more deeply.

Get the recipe:Smoky Black Bean Dip
Moroccan-Spiced Roasted Cauliflower and Carrot Salad with Chickpeas and Couscous
Jeanne Kelley
The best olives for this salad are the big, meaty green ones you can find in Middle Eastern markets. They have pits, but a good whack with the side of a chef's knife makes them easy to remove. You can serve this dish warm, chilled or at room temperature.

Get the recipe:Moroccan-Spiced Roasted Cauliflower and Carrot Salad with Chickpeas and Couscous
Killer Quinoa Salad
Colin Erricson
Quinoa, dried cranberries, dried apricots, avocados, green onions and toasted slivered almonds come together to make an ideal side for grilled chicken or pork. It can sit out on the buffet table for a little longer than most dishes, since it doesn't contain any ingredients that will spoil quickly.

Get the recipe:Killer Quinoa Salad
Lentil Ratatouille
Colin Erricson
Cutting the eggplant, zucchini and carrots into larger pieces (about an inch square) will ensure they don't become mushy as they sit, and the salad will benefit from their crunch.

Get the recipe:Lentil Ratatouille
Chickpea Plov
Leah Lizarondo
In the former Soviet republics and Russia, plov (also known as pilaf) is a hearty one-pot rice dish. This version omits the lamb and relies on chickpeas for protein, making it a perfect vegetarian entrée.

Get the recipe:Chickpea Plov
Garden Tuna Checkerboard Sandwiches
Colin Erricson
Although all these sandwiches contain the same lemon-white wine vinegar tuna salad, their breads are different. Have a little fun and arrange them in a checkerboard pattern to keep people guessing.

Get the recipe:Garden Tuna Checkerboard Sandwiches
Shrimp-and-Avocado Sushi Rolls
Colin Erricson
Using store-bought tortillas as extra wrappers around the seaweed is the trick to turning this Japanese favorite into an easy potluck dish. A simple, homemade wasabi mayonnaise offers a nice contrast to the crunchy cucumber.

Get the recipe:Shrimp-and-Avocado Sushi Rolls
Chicken Divan Crepes with Gruyère
Thinkstock
This take on the well-known chicken-and-broccoli casserole is perfect for a large group, since each portion comes wrapped in its own crepe.

Get the recipe:Chicken Divan Crepes with Gruyère
Cheesy Turkey Enchiladas with Tomatillo Salsa and Cilantro
Ground turkey breast, low-carb tortillas, fat-free black bean dip and reduced-fat cheeses keep this usually calorie-laden, one-dish meal healthy (so guests will have more room for guacamole and chips).

Get the recipe:Cheesy Turkey Enchiladas with Tomatillo Salsa and Cilantro
Macaroni and Many Cheeses
You can make the cheese sauce for this crowd-pleasing classic up to two days ahead of time and reheat it. Using a small pasta, like elbows, will make it easier to spoon out onto plates.

Get the recipe:Macaroni and Many Cheeses
Pineapple-Cajeta Empanadas
Thinkstock
Chef Marcela Valladolid likes to make these pockets for potlucks because they don't require serving utensils and are easy to transport. Similar to dulce de leche, cajeta is available in some Latin markets, or you can substitute caramel sauce. The empanadas are a sweet addition to a brunch buffet, or you can even serve them as dessert.

Get the recipe:Pineapple-Cajeta Empanadas
Sunny Lemon Cake
Colin Erricson
Bright and tangy, this cake will appeal to adults and children. Once frosted, it will keep in the refrigerator, loosely wrapped in foil or waxed paper, for up to three days.

Get the recipe:Sunny Lemon Cake
Banana Pudding
Tina Rupp
This traditional Southern dessert actually improves with age, so be sure to let it sit for at least four hours (or as long as overnight) before serving. This version from Maya Angelou includes all the classic ingredients.

Get the recipe:Banana Pudding
|
Submit a tip

Popular in the Community

What's Hot