Pork Belly Burnt End Sliders
Prep time 30mins
Cook time 3hrs
Serves or Makes: 6-8

Recipe Card

Pork Belly


  • 2 1/2 pounds trimmed pork belly, skin removed
  • 4 tablespoons Mama Selita's Jalapeno Ketchup, divided
  • 4 tablespoons BBQ rub, divided
  • 1/2 stick (4 tablespoons) unsalted butter, cut into small pieces
  • 1/4 cup honey
  • 1/2 cup pickle juice
  • 2 tablespoons Worcestershire sauce
  • 1 cup chicken stock (or water)
  • Slider rolls of choice (or mini brioche buns)
  • Kosher salt and freshly ground black pepper, to taste

Jalapeno Slaw


  • 3-4 jalapeños, seeded and sliced
  • 1/2 red onion, sliced `
  • 1/2 head napa cabbage, sliced `
  • 4 scallions, sliced `
  • 2 tablespoons fresh parsley or cilantro, chopped
  • 2 tablespoons mayonaise
  • 1 tablespoon whole grain mustard
  • Honey, to taste
  • 1 orange, zested and juiced
  • 1 lime, zested and juiced
  • Kosher salt and freshly ground black pepper, to taste

Jalapeno BBQ Sauce


  • 1 jalapeño, sliced `
  • 3 garlic cloves
  • 2 tablespoons white onion, minced
  • 2 tablespoons olive oil
  • 1 cup Mama Selita's Jalapeno Ketchup
  • 1/4 cup Red Gold Folds of Honor Ketchup
  • 1 large orange, juiced
  • 1/4 cup honey
  • 2 tablespoons Worcestershire sauce
  • 1/3 cup pickle juice
  • 2 tablespoons BBQ rub
  • 1 cup water, plus more as needed
  • Kosher salt and freshly ground black pepper, to taste


  • Step 1

    Preheat grill or smoker. Start by seasoning the pork belly by using the Mama Selita's Jalapeño Ketchup as the binder (this will help the BBQ rub stick to the meat.) Smoke pork belly for an hour and then raise heat and sear/char off each side. Remove from grill and slice into large, even cubes, about 2 1/2 inches by 1 1/2 inches.

  • Step 2

    Place in fire-safe roasting or baking dish and cover with Mama Selita's, honey, butter, spices, Worcestershire sauce, pickle juice, and water. Cover tightly and let slow cook for 3+ hours or until fork tender but not completely mush. Remove cover for last hour of cooking and let sauce reduce.

  • Step 3

    For the slaw, combine all ingredients listed, cover and let sit in the fridge for at least 1 hour before serving. If you don’t want too much heat, feel free to remove the seeds from the jalapeño. Adjust seasonings as desired.

  • Step 4

    For the Mama Selita's Jalapeno Ketchup BBQ sauce, start by sweating down the onion, garlic and jalapeños in olive oil. Add the rest of the ingredients and slowly simmer until reduced by half and a bit tacky. Add more water if over-reduced and adjust for seasonings.

  • Step 5

    Lastly, toast the buns, remove and slice pork belly. Assemble the sandwiches by adding slaw and extra BBQ sauce. Enjoy immediately or bring to your next BBQ gathering!