Slow Smoked Pork Belly Sliders

Cook Time

240 mins

Cooking Method






Prep Time

15 mins


6 to 8


12 Brioche Slider

1 – 2 cups Cabbage Slaw

2 cups Cherry Cola

1 tsp Coriander

½ cup dark brown sugar

1 tsp Garlic Powder

1 tsp Ginger, Ground

1 cup Ketchup

1 tsp Liquid Smoke

Louisiana Grills Sweet Heat Rub & Grill 

½ cup Molasses

1 tsp Onion Powder

4-5 lbs. pork belly, cut into 1 inch chunks

Salt and Pepper

1 tsp Smoked Paprika

1 tbs Worcestershire Sauce

Cooking Instructions

For the most delicious sliders you’ll ever have, try this pork belly version. If you were unaware, pork belly is where bacon comes from. Once cured and smoked, the belly is then sliced into what we know and love as the classic breakfast staple and just about everything topper. It is becoming more and more popular to skip the curing process and enjoy it as its own thing. These Smoke Pork Belly Sliders are cooked low and slow on the pellet grill and then topped with homemade barbecue sauce, coleslaw, and placed on a soft brioche bun. Enjoy with more coleslaw or serve along with potato salad and baked beans for an elevated gameday feast.

How to the Make Homemade Cherry Cola BBQ sauce

Combine the Cherry Cola, ketchup, Worcestershire sauce, molasses, dark brown sugar, liquid smoke, ground ginger, garlic powder, onion powder, coriander, smoked paprika, and salt-pepper in a saucepan, cook on medium heat until all ingredients combine and bubble. Reduce heat to low and let the sauce thicken as it simmers.

Best Wood Pellets for Pork Belly

For pork belly, it’s hard to go wrong with Hickory Hardwood. The strong, savory aromas always pair well with pork flavors. For a little lighter smoke, try Apple or Cherry Hardwood pellets.

Note: This recipe uses Louisiana Grills Sweet Heat Rub and Grill seasoning.

This recipe is brought to you by Chef Steve Grover. Follow him on social media @supergriller

  1. Pre-heat your Louisiana Grill to 225°F.
  2. While the grill is heating, use a sharp knife to cut the surface of the pork belly across the top about ¼ of an inch deep in opposite directions making cross hatch or diamond marks. This will allow the rub to penetrate the meat.
  3. Apply a liberal amount of Louisiana Grills Sweet Heat Rub covering all parts of the belly. Let stand at room temp for 20 min.
  4. Place the Pork Belly on the grill and smoke for 3 ½ to 4 hours (brush every 30 minutes with the BBQ sauce).
  5. Remove the Pork Belly from the smoker, cut into slider sized portions and place them on the Brioche buns. Top with more BBQ sauce, coleslaw and serve.

Special Tools

  • Saucepan
  • Sharp Chef’s Knife


The key to making amazing Pork Belly is cooking it over low heat, over an extended period of time. This allows the smoke to penetrate, and to allow the tougher parts of the meat and the fat cap to render into all their yumminess and glory!

Diet Info

  • Flexible Dieting