Cleveland is known for its pork belly specialties, which is why they serve this decker of a sandwich at the Cleveland Browns Stadium. Piled high with smoked pork belly, crunchy slaw, and a honey barbecue sauce, this sandwich was a touch down in the 2012 NFL season.
Score the fat of the pork belly with slits about a ½ inch apart from each other. Mix all of the dry ingredients together in a bowl and generously rub the pork belly all over. Smoke the pork belly for 4 hours at 200 degrees Fahrenheit using hickory smoking wood.
Mix all of the dry ingredients together with the wet ingredients. Store in the frigerator for 3 hours before serving.
Butter each side of the brioche buns and grill to toast. Thinly slice the pork belly and dived equally onto the toasted brioche buns. Top with the honey barbecue sauce, crunchy vinegar slaw, and other half of bun and serve.