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1
Grind the pork butt twice through a meat grinder with a large die and form into four 8-ounce patties.
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2
Sprinkle the patties generously with the Brown Sugar Rub and grill to desired temperature (we recommend medium or pink in the center).
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3
Top with smoked Cheddar and melt it with your grill closed.
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4
Cut the hot links in half and split down the center.
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5
Grill on both sides until crispy.
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6
To assemble the sandwich, spread the bottom bun with the South Carolina Mayo and top with pickled chiles and Maple Bacon.
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7
Next, add the pork patty and then top with the split hot link.
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8
We serve our hand-cut fries on the side, but the sandwich is great with potato salad, chips or anything else.
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9
Mix the brown sugar, chili powder, salt, granulated garlic, granulated onion, black pepper and cayenne pepper together in a bowl.
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10
Cover tightly and leave out at room temperature.
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11
Whisk together the mustard, vinegar, brown sugar, paprika, black pepper, cayenne pepper and Worcestershire sauce.
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12
Let sit overnight to develop flavor (we also use this sauce as a mustard- based BBQ sauce without the mayo).
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13
Whisk together the sauce and mayonnaise and set aside in the refrigerator until ready to use.
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14
Use any extra for sandwiches, dipping fried things in... really anything.
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15
Combine the kosher salt, brown sugar and, if smoking the bacon, the pink salt if smoking the bacon, and mix thoroughly.
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16
Then whisk in the maple syrup.
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17
Rub the cure over the entire pork belly and place in a zip-top bag (remove the air from the bag before sealing).
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18
Place in the refrigerator for 7 days, flipping the belly every day to balance out the cure.
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19
On the eighth day, remove the belly from the cure and rinse thoroughly.
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20
Then place in the refrigerator uncovered, preferably on a rack for better air flow.
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21
Leave overnight to dry and form a pellicle (the skin made from proteins that form on the surface to allow the smoke to penetrate the meat better).
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22
If you have a smoker, smoke the belly for 3 hours at 200 degrees F to an internal temperature of 150 degrees F. Remove from the smoker, cool and slice about 1/4-inch thick.
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23
If you do not have a smoker, put the belly on an oven rack for 3 hours at 200 degrees F and cook to an internal temperature of 150 degrees F. Then cool and slice about 1/4-inch thick.
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24
Place the bacon slices on a baking sheet and bake at 375 degrees F until brown and crispy.
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25
(Reserve the homemade bacon fat for tomorrow's breakfast.)
