Recipe courtesy of Aaron Cozadd
The Porker
Total:
196 hr
Active:
35 min
Yield:
4 burgers
Level:
Advanced
Total:
196 hr
Active:
35 min
Yield:
4 burgers
Level:
Advanced

Ingredients

Brown Sugar Rub:
South Carolina Mayo:
Maple Bacon:

Directions

Special equipment: A meat grinder

Grind the pork butt twice through a meat grinder with a large die and form into four 8-ounce patties. Sprinkle the patties generously with the Brown Sugar Rub and grill to desired temperature (we recommend medium or pink in the center). Top with smoked Cheddar and melt it with your grill closed. Cut the hot links in half and split down the center. Grill on both sides until crispy. To assemble the sandwich, spread the bottom bun with the South Carolina Mayo and top with pickled chiles and Maple Bacon. Next, add the pork patty and then top with the split hot link. We serve our hand-cut fries on the side, but the sandwich is great with potato salad, chips or anything else.

Brown Sugar Rub:

Mix the brown sugar, chili powder, salt, granulated garlic, granulated onion, black pepper and cayenne pepper together in a bowl. Cover tightly and leave out at room temperature. 

South Carolina Mayo:

Whisk together the mustard, vinegar, brown sugar, paprika, black pepper, cayenne pepper and Worcestershire sauce. Let sit overnight to develop flavor (we also use this sauce as a mustard- based BBQ sauce without the mayo). Whisk together the sauce and mayonnaise and set aside in the refrigerator until ready to use. Use any extra for sandwiches, dipping fried things in... really anything. 

Maple Bacon:

Combine the kosher salt, brown sugar and, if smoking the bacon, the pink salt if smoking the bacon, and mix thoroughly. Then whisk in the maple syrup. Rub the cure over the entire pork belly and place in a zip-top bag (remove the air from the bag before sealing). Place in the refrigerator for 7 days, flipping the belly every day to balance out the cure. On the eighth day, remove the belly from the cure and rinse thoroughly. Then place in the refrigerator uncovered, preferably on a rack for better air flow. 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). 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. 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. Place the bacon slices on a baking sheet and bake at 375 degrees F until brown and crispy. (Reserve the homemade bacon fat for tomorrow's breakfast.) 

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Easy Grilled Pork Chops

Recipe courtesy of Sunny Anderson

Smoked Pork Ribs

Recipe courtesy of Michael Symon

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Honey Dijon Mustard Pork Loin

Recipe courtesy of The Neelys

The Ultimate Pork Crown Roast

Recipe courtesy of Tyler Florence

Oven-Roasted Pulled Pork Sandwiches

Recipe courtesy of Tyler Florence

Pork Tenderloin with Seasoned Rub

Recipe courtesy of Ellie Krieger

Pork Chop with Cider Gravy, Sauteed Apples, and Onions

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.