The Porker

Name: The Porker
Prep time: 8 d 4 h
Cook time: 8 d 4 h
Total time: 8 d 4 h
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 1 teaspoon black pepper; 1 Tbsp brown sugar; 2 Tbsps brown sugar; 0 teaspoons cayenne pepper; 1 teaspoon cayenne pepper; 227 grams sliced smoked Cheddar; 118 milliliters pickled chiles; 2 teaspoons chili powder; 2 fluid ounces fluid ounces cider vinegar; 4 servings Hand-cut fries, potato salad or chips, for serving; 1 teaspoon granulated garlic; 1 teaspoon granulated onion; 4 hamburger buns; 2 Tbsps kosher salt; 2 teaspoons kosher salt; 2 Tbsps Michigan maple syrup (or your favorite real maple syrup); 355 milliliters mayonnaise; 0 teaspoons paprika; 1 teaspoon pink salt (optional, only necessary if smoking the bacon); 907 grams skinless pork belly; 907 grams pork butt; 2 links hot link sausages (we make ours in house but you can use any spicy store-bought sausage); 0 teaspoons Worcestershire sauce; 118 milliliters yellow mustard

The Porker

The Porker might be just the main course you are searching for. One serving contains 2524 calories, 85g of protein, and 218g of fat. This recipe covers 55% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up cayenne pepper, granulated garlic, cheddar, and a few other things to make it today. To use up the sausages you could follow this main course with the Spooky spider cakes as a dessert. From preparation to the plate, this recipe takes roughly 196 hours.

Instructions

Watch how to make this recipe.

Grind the pork butt twice through a meat grinder with a large die and form into four 8-ounce patties.

Ingredients you will need

Boston Butt

Meat

Equipment you will use

Meat Grinder

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.

Ingredients you will need

Smoked Cheddar

Brown Sugar

Dry Seasoning Rub

Equipment you will use

Grill

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.

Ingredients you will need

Potato Salad

Chili Pepper

Spread

Bacon

French Fries

Maple Syrup

Mayonnaise

Pork

Roll

Equipment you will use

Grill

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.

Ingredients you will need

Granulated Garlic

Granulated Onion

Chili Powder

Black Pepper

Brown Sugar

Salt

Equipment you will use

Bowl

Whisk together the mustard, vinegar, brown sugar, paprika, black pepper, cayenne pepper and Worcestershire sauce.

Ingredients you will need

Worcestershire Sauce

Cayenne Pepper

Black Pepper

Brown Sugar

Mustard

Paprika

Vinegar

Equipment you will use

Whisk

Let sit overnight to develop flavor (we also use this sauce as a mustard based BBQ sauce without the mayo).

Ingredients you will need

Barbecue Sauce

Mustard

Sauce

Mayonnaise

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.

Ingredients you will need

Mayonnaise

Sauce

Equipment you will use

Whisk

Combine the kosher salt, brown sugar and 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).

Ingredients you will need

Brown Sugar

Salt

Maple Syrup

Pork Belly

Bacon

Dry Seasoning Rub

Equipment you will use

Whisk

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.

Ingredients you will need

Meat

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.

Equipment you will use

Oven