- 2 1/2 lb skin off pork belly
- Big Rick’s Jalapeño Honey Mustard
- R Butts R Smokin’ Honey Chipotle BBQ Rub
- Big Rick’s Original BBQ Sauce
- Sourdough bread
- Green leaf lettuce
- Heirloom tomatoes
Spread a thin layer of Big Rick’s Jalapeño Honey Mustard all over the pork belly. Season generously with R Butts R Smokin’ Honey Chipotle BBQ Rub. Allow the rub to set up until the entire surface of the belly is wet in appearance, about 5 minutes.
Smoke the pork belly on the second shelf until the internal temperature reaches 195ºF in the deepest part of the meat (not just the fat) of the belly, about five and half hours. Remove from the grill and rest 10 minutes.
Increase the temperature of the grill to 425ºF. While the grill warms up, slice 1/2” thick slices of the pork belly.
When the grill comes up to temperature, melt a few tablespoons of butter on the griddle and place the bread on top of the melted butter. Toast the bread on one side and remove from the griddle.
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While toasting the bread, place pork belly slices on the griddle and crisp on each side. After flipping the sliced belly, brush the top side with a generous amount of Big Rick’s Original BBQ Sauce. Remove from the grill.
Build the sandwiches, spreading the bottom slice of bread with mayo. Top that with the green leaf lettuce, then slices of tomato, pork belly and top slice of bread.