# What You’ll Need:
→ Pork Belly
01 - 1.5 lbs pork belly, skin removed
02 - 1 tsp kosher salt
03 - 1/2 tsp black pepper
04 - 1 tsp smoked paprika
05 - 1/2 tsp garlic powder
→ Bourbon Glaze
06 - 1/2 cup bourbon
07 - 1/2 cup brown sugar
08 - 1/4 cup soy sauce
09 - 2 tbsp apple cider vinegar
10 - 2 tbsp Dijon mustard
11 - 2 tbsp honey
12 - 1 clove garlic, minced
13 - 1/2 tsp chili flakes (optional)
→ Slaw
14 - 1 cup finely shredded red cabbage
15 - 1 cup finely shredded green cabbage
16 - 1 small carrot, grated
17 - 2 tbsp mayonnaise
18 - 1 tbsp apple cider vinegar
19 - Salt and pepper, to taste
→ Assembly
20 - 8 slider buns, toasted
21 - 1 tbsp unsalted butter (optional)
# How to Make It:
01 - Set oven temperature to 300°F.
02 - Pat pork belly dry and rub evenly with kosher salt, black pepper, smoked paprika, and garlic powder.
03 - Place pork belly on rack in roasting pan and roast uncovered for 2 hours or until tender, basting halfway with pan juices.
04 - Combine bourbon, brown sugar, soy sauce, apple cider vinegar, Dijon mustard, honey, minced garlic, and chili flakes in a saucepan; simmer over medium heat and reduce until syrupy, about 10 minutes.
05 - In a bowl, combine shredded red and green cabbage, grated carrot, mayonnaise, and apple cider vinegar; season with salt and pepper and chill until serving.
06 - Increase oven temperature to 425°F, brush pork belly generously with bourbon glaze, then return to oven for 10 to 15 minutes until caramelized.
07 - Allow pork belly to rest for 10 minutes before slicing into 8 equal pieces.
08 - Lightly toast slider buns and optionally brush with unsalted butter.
09 - Place a slice of pork belly on each bun base, drizzle with extra glaze, top with slaw, and cover with bun tops; serve immediately.
