3 Little Pigs
This triple pork sandwich consists of smoke pork belly, smoked pulled pork, and bacon. We'll show you how to smoke the belly and pork, how to make coleslaw, and garlic bread. Then stack everything high with candied jalapeno BBQ sauce and melted cheese!
- 2 pounds Pork Belly
- 1/4 cup BBQ Rub
- 3 pounds Pork shoulder
- 1/4 cup BBQ Rub
- 1/2 Large Head of Cabbage
- 2 Carrots (Shredded)
- 1/2 Onion (Diced)
- 1 cup Mayonaise
- 3 tablespoons Sour Cream
- 1 tablespoon Red Wine Vinegar (Can alternatively use white.)
- 1/2 teaspoon Salt
- 2 teaspoons Sugar
- 1/4 teaspoon Mustard Powder
- 1/4 teaspoon White Pepper
- 1 stick Unsalted Butter
- 10 cloves Peeled Garlic
- 1-1/2 tablespoon Parsley
- 1 Loaf Thick Sliced Brioche Bread
- 2 Whole Onions
- 1 Pack Thick Sliced Bacon
Apply the rub to both the pork belly and pork shoulder.
Place in smoker preheated to 250F, remove from heat once the internal temperatures reach ~200F. Wrap and let rest.
Cooke the bacon and grill the onions.
Set aside for when building the sandwich.
Combine all of the coleslaw ingredients into a large bowl and mix well.
Cover with plastic wrap and chill in the fridge until ready for use.
In a small sauce pan, add the butter and garlic cloves.
Let the butter and simmer for 15 minutes, stirring occasionally.
Remove the garlic cloves and smash with a fork in a bowl. Pour the melted butter into the bowl and allow to rest until the butter begins to solidify.
Slice the pork belly into thick slices ~ 1/2", and pull the pork shoulder.
Stir in the BBQ sauce into the pulled pork.
Coat each side of the Brioche bread with the garlic butter, and place on the flattop or pan until brown on both sides.
Stating with one slice of bread, add the coleslaw.
Next add 2 slices of the pork belly.
Then add a generous amount of the pulled pork.
Follow that up with the grilled onions, and the 3 slices of bacon.
Drown in with some melted cheese, we used CheeseWiz, and cap it off with the second slice of bread.
Enjoy!