Nashville Hot Pork Belly Sandwich Recipe
House smoked pork belly, tossed in Nashville hot sauce, piled on a sesame bun with pickles and ranch dressing.
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Ingredients
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Pork Belly
Nashville Hot Sauce
Sandwich Assembly
Method
Pork Belly Preparation
- 1
Prepare the Pork Belly
Preheat your smoker to 225°F (107°C). Rub the pork belly with salt, black pepper, paprika, garlic powder, onion powder, brown sugar, and cayenne pepper. Ensure the pork is evenly coated.
- 2
Smoke the Pork Belly
Place the seasoned pork belly in the smoker and smoke for approximately 6 hours or until the internal temperature reaches 195°F (90°C).
- 3
Rest the Pork Belly
Remove the pork belly from the smoker and allow it to rest for at least 30 minutes before slicing.
Nashville Hot Sauce Preparation
- 4
Make the Sauce
In a bowl, whisk together cayenne pepper, brown sugar, paprika, garlic powder, vegetable oil, and vinegar until well combined.
- 5
Coat the Pork Belly
Once the pork belly has rested, slice it into thick pieces. Toss the sliced pork belly in the Nashville hot sauce until well coated.
Sandwich Assembly
- 6
Assemble the Sandwich
On the bottom half of each sesame burger bun, place a generous portion of the hot coated pork belly. Top with pickles and drizzle ranch dressing over the top. Place the top half of the bun on to finish the sandwich.
- 7
Serve
Serve the sandwiches immediately with extra pickles and ranch dressing on the side if desired.