Hickory-Smoked Carnegie Pork Belly Sandwich

Hickory-Smoked Carnegie Pork Belly Sandwich
3.3 from 4 ratings
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. 
  • 1 1/2 pound fresh pork belly, skin removed
  • 1/2 tablespoon kosher salt
  • 1 tablespoon brown sugar
  • 1 teaspoon finely ground coffee grinds
  • 1/2 tablespoon ancho chili powder
  • 1 tablespoon chipotle chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon granulated garlic
  • 1 teaspoon onion powder
  • 2 teaspoon coarse black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 pound finely shredded green cabbage
  • 1 carrot, shredded
  • 1/2 jalapeño, seeded and finely diced
  • 1 tablespoon cilantro
  • 1/2 teaspoon ground cumin
  • 1 clove garlic, minced
  • 1/2 tablespoon fresh cider vinegar
  • 1 teaspoon pickle juice
  • 2 teaspoon freshly squeezed lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon granulated sugar
  • kosher salt and black pepper, to taste
  • 1 1/2 cup honey barbecue sauce
  • 4 fresh brioche buns
  • 4 tablespoon butter, melted
  1. 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.
  2. Mix all of the dry ingredients together with the wet ingredients. Store in the frigerator for 3 hours before serving.
  3. 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.