13-pound pork belly side (this will likely need to be ordered from a butcher)
¼cupJack’s Old South Hickory Sauce or make your ownsee this page
1recipeClassic Creamy Coleslawthis page
½Englishseedless cucumber, thinly sliced
12 to 16smallslider buns or potato rolls
Instructions
Transfer the belly to a large zip-top plastic bag, pour the sauce over the top, close the bag and make sure to squeeze all the air out of it, then massage the meat with the sauce.
Refrigerate for at least 4 hours, or preferably overnight.
When you are ready to smoke the belly, prepare the smoker and heat it to 275°F.
Prepare the belly for smoking: Use a sharp paring knife to score the pork belly by making a few slices in both vertical and horizontal directions across the top of it.
The cuts should not be too deep or penetrating into the belly—only ¼-inch through at most.
Transfer the belly to a medium-size aluminum pan.
Place the pan in the smoker and smoke the belly for 3 to 4 hours, until internal temperature is 200°F.
Remove the pan from the smoker and let the pork belly rest, uncovered in its pan, for 10 minutes.
Using a sharp chef’s knife, slice the pork belly into 1-inch-thick slices.
To assemble the sandwiches, place a slice of pork belly, a scoop of slaw, and a slice of cucumber on the bottom half of each slider bun.
Top with the other half of the buns and serve immediately.
Here’s the best way to smoke a pork loin: This is a very easy process, and as far as smoking goes, it doesn’t take much time. Pork roasts are big crowd favorites, and serving one will make you look good, too.
Serves 10 To 12
I first saw barbecue cooks making and eating this at competitions, and if you make it for yourself, you’ll see why it’s become so beloved in my house, too.
Barbecue bologna sandwiches are a surprising but incredibly flavorful addition to any barbecue menu. This barbecue bologna sandwiches recipe transforms a simple piece of bologna into a smoky, juicy centerpiece with a rich, slightly sweet crust. Slow smoking gives the meat a deep barbecue flavor that works perfectly with fresh bread and crunchy toppings.
What makes this dish special is the balance between textures and flavors. The smoked bologna becomes tender and slightly crispy on the outside, while the inside stays juicy. Combined with creamy coleslaw and a smoky sauce, every bite delivers contrast and depth without being complicated.
If you enjoy bold barbecue flavors, you can also explore dishes like BBQ kip recepten for more inspiration. These sandwiches fit perfectly into a summer barbecue spread and are ideal for sharing with friends or family.
When preparing smoked meats, it’s important to follow proper food safety guidelines. Always ensure the meat reaches a safe internal temperature and is handled correctly. For more information, check the FDA guidelines for safe cooking practices.
Why barbecue bologna sandwiches are a hidden BBQ gem
Barbecue bologna sandwiches are often underestimated, but once you try them, they quickly become a favorite. The smoking process transforms the bologna completely. The outer layer develops a rich, mahogany color and a slightly firm bite, while the inside stays soft and juicy.
Scoring the bologna before smoking allows the seasoning to penetrate deeper into the meat. This technique also helps the smoke flavor absorb more effectively. The result is a layered taste that goes far beyond what you would expect from standard bologna.
Another strength of barbecue bologna sandwiches is their simplicity. With just a few components—bread, meat, slaw, and sauce—you create a full and satisfying meal. The Texas toast adds a buttery crunch, while the coleslaw provides freshness and balance.
These sandwiches are also very versatile. You can make them mild or spicy depending on your rub and sauce choice. You can even grill the bread slightly for extra texture and flavor.
Because the recipe feeds multiple people, it’s perfect for gatherings. Whether you serve them at a casual cookout or a larger barbecue event, they are guaranteed to stand out.
Once you try barbecue bologna sandwiches, you’ll see why they deserve a place alongside classic barbecue dishes.
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Barbecue Bologna Sandwiches
Smoky slow-cooked bologna sandwiches with crunchy coleslaw and rich barbecue sauce.
Score the bologna lengthwise without cutting all the way through.
Rub the seasoning generously over the entire surface and inside the cut.
Place the bologna in an aluminum pan and set it in the smoker.
Smoke for about 3 hours until the outside is dark and the internal temperature reaches 63°C.
Remove the bologna and let it rest uncovered for 10 minutes.
Slice into thick slices of about 1 to 1.5 cm.
Place two slices on a piece of Texas toast.
Top with coleslaw and a drizzle of barbecue sauce.
Close with another slice of bread and serve immediately.
Notes & Wine Advice
Notes
Use a whole piece of bologna for the best texture and flavor.
Avoid slicing too thin to keep the sandwich juicy.
Let the meat rest before slicing to retain moisture.
Variations
Add pickles for extra crunch and acidity.
Use spicy barbecue sauce for a stronger kick.
Toast the bread lightly for added texture.
Wine Advice
These sandwiches pair surprisingly well with a fruity Zinfandel or a smooth rode wijn.
The wine balances the smoky meat and slightly sweet sauce perfectly.
1cupJack’s Old South Hickory Sauceor make your own
Instructions
Place the Boston butt in a large aluminum baking pan, add the marinade, and cover.
Marinate the butt in the refrigerator for at least 2 hours, or preferably overnight.
Prepare the smoker and heat it to 300°F.
Prep the shoulder: Remove the meat from the marinade and discard the marinade.
Pat the meat dry all over with paper towels or a clean kitchen towel.
Apply the rub all over the meat.
Place it in the smoker for 2 hours.
This allows the meat to absorb enough smoke to flavor it and get a good mahogany color.
After two hours, remove the shoulder from the smoker and transfer it into a new clean, deep aluminum pan.
Pour in the apple juice.
Put the pan back in the smoker, still running at 300°F.
Pull it out when the internal temperature reaches 200°F, 2 to 3 hours, with a total cook time of 4 to 4½ hours.
Remove the pan from the smoker, cover it with foil, and wrap it in an old thick blanket to rest.
Let the shoulder rest this way for 2 to 4 hours.
Resting is as important as the cooking, as the shoulder will continue to cook when it’s off the heat.
When you’re ready to eat, you can pull the pork, chop it, or slice it as you wish and serve it immediately, with extra sauce and buns on the side if you like.
Use a sharp paring knife to trim away any bone slivers from the exposed meat, and any excess fat.
Your goal is to “square up” the long sides of the shoulder to make it as uniform and as easy to handle as you can get it.
Place the shoulder in a large deep aluminum pan.
Prepare your pork marinade and load it into your injector.
Inject the shoulder with 2 to 3 quarts of the injection, using the larger amount for bigger shoulders.
You want to make your injections all over the shoulder, about 1 square inch away from one another.
Let the injected shoulder “marinate” while injected, loosely covered, in the refrigerator for 2 hours.
After 2 hours, remove the shoulder from the refrigerator.
Turn it upside down in the pan so that any excess injection can infuse the meat.
Let it sit upside down for 15 to 20 minutes.
Meanwhile, prepare your smoker and heat it to 250°F.
Take the shoulder out of the pan and sprinkle the rub all over it, making sure to get the area by the shank (you can see two round shank bones that are exposed on both ends; it will be the wider, less narrow end).
Place the shoulder in its pan again, and put it in the smoker.
Smoke it uncovered for 3 hours without opening the smoker if possible.
After 3 hours, remove the shoulder from the smoker.
Pour the apple juice into a clean aluminum pan and transfer the shoulder into the new pan.
Discard the old pan.
Cover the shoulder in its new pan with foil and place it in the smoker.
Cook for 6 hours, or until the internal temperature of the thickest part of the shoulder reads 205°F.
Remove the pan from the smoker.
Discard the foil covering.
Brush the pork glaze all over both sides of the shoulder.
Return the shoulder to the pan, put the pan back in the smoker and smoke uncovered for 1 hour while adding no more heat to the smoker and allowing the internal temperature of the smoker to drop.
The shoulder will effectively be resting in the smoker this way.
After 1 hour, remove the pan from the smoker and serve your shoulder in your favorite way.
Here in South Georgia, we don’t slice our shoulders—we pull them apart in chunks (hence the name “pulled pork”).
But if you like slices, feel free.
Otherwise, you can use butcher knives or tongs or put some heavy gloves on your hands and pull that meat apart.
You can pile it on platters and let guests make pulled pork sandwiches, or you can further chop up the meat (for “chopped pulled pork”) after you’ve pulled it, if you like.
cracklin pigskins combine crispy roasted pork skin, rich savory flavor, and crunchy barbecue seasoning into a classic Southern-style snack packed with smoky comfort food character. Slow roasting the pork skin renders the fat gradually while creating golden crispy cracklins with deep pork flavor and satisfying crunch.
This pork cracklin recipe remains popular because it transforms simple pork skin into an intensely crispy snack with very little preparation. The slow oven roasting method helps develop rich texture while preserving the savory flavor of the pork.
Why cracklin pigskins become crispy and crunchy
The popularity of cracklin pigskins continues to grow because slow cooking allows the fat to render gradually while crisping the skin evenly. Cutting the pork skin into small pieces also helps create the perfect crunchy texture during roasting.
Another reason this pork snack recipe works so well is the simplicity of the ingredients. Salt enhances the natural savory richness of the pork while optional barbecue seasoning and dipping sauces add smoky flavor and spice.
Slow roasting creates rich crispy pork cracklins
The slow roasting process gives these cracklin pigskins their signature crispy texture and deep savory flavor. As the fat slowly renders away, the pork skin becomes golden brown and crunchy throughout.
If you enjoy Southern barbecue snacks and pork recipes, you may also like our Barbecued Spareribs, another flavorful pork barbecue recipe packed with rich smoky flavor.
Texture plays the most important role in this recipe. Properly cooked cracklins should feel crispy, airy, and crunchy while still delivering rich pork flavor in every bite. Draining the cracklins on paper towels also helps preserve their crisp texture.
Adding barbecue rub after roasting allows the seasoning to coat the cracklins evenly without burning during cooking. Dipping sauces also add extra flavor contrast against the crispy pork skin.
Perfect Southern snack for parties and game days
These cracklin pigskins work perfectly as crunchy snacks for game days, barbecue gatherings, parties, and casual entertaining because they stay flavorful and crispy after cooling.
The cracklins pair wonderfully with barbecue sauces, spicy dips, cold drinks, pickles, or smoky seasoning blends. They also work well alongside smoked meats and Southern barbecue meals.
Proper food handling remains important whenever preparing pork products. Pork skin should always be handled carefully and cooked thoroughly before serving. For additional meat preparation and food safety guidance, visit the FDA.
Ultimately, cracklin pigskins deliver crispy texture, rich pork flavor, and classic Southern barbecue snack character in a crunchy recipe perfect for parties and barbecue gatherings.
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Cracklin’ Pigskins
Crispy roasted pork cracklins with crunchy texture and rich savory flavor.
Barbecued cabbage is a surprisingly flavorful and simple side dish that fits perfectly into any barbecue menu. This barbecued cabbage recipe transforms ordinary cabbage into a smoky, buttery, and tender dish that pairs beautifully with grilled meats and rich barbecue flavors. Slow cooking in the smoker allows the cabbage to absorb deep aromas while becoming soft and juicy.
What makes this dish special is the balance between richness and freshness. The butter melts into the cabbage during smoking, creating a silky texture, while the seasoning enhances the natural flavor without overpowering it. The result is a dish that feels both hearty and refreshing at the same time.
If you are putting together a complete barbecue meal, this dish pairs perfectly with BBQ kip recepten. The smoky cabbage adds a slightly tangy contrast that balances heavier meat dishes and brings variety to your plate.
When preparing vegetables on the smoker, it is important to maintain consistent temperatures and handle ingredients safely. Always ensure proper cooking and storage. For more guidance, visit the Voedingscentrum for reliable food safety advice.
Why barbecued cabbage deserves a place on your BBQ
Barbecued cabbage stands out because of its simplicity and bold transformation. A basic vegetable becomes a rich and smoky side dish with minimal effort. The slow cooking process softens the cabbage while allowing it to soak up the flavors of butter and spices.
Removing the core and filling the center with seasoning and butter ensures that the flavor spreads evenly throughout the cabbage. Wrapping it in foil helps retain moisture and prevents it from drying out during the long cooking time.
Another advantage of barbecued cabbage is its versatility. It works as a side dish for meats like chicken, pork, or beef, but it can also be served as a vegetarian option on its own. The mild flavor makes it easy to pair with different sauces and seasonings.
The long smoking time may seem extensive, but it requires very little hands-on work. Once placed in the smoker, the cabbage cooks slowly while you focus on other dishes.
Because it serves a large group, this recipe is ideal for gatherings, holidays, or weekend barbecues. It adds something unique to the table while still being easy to prepare.
With its buttery texture, smoky aroma, and simple preparation, barbecued cabbage is a hidden gem that deserves more attention in every barbecue setup.
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Barbecued Cabbage
Smoky and buttery cabbage cooked slowly on the barbecue, perfect as a flavorful side dish.
If you’re making this as part of the whole menu, your smoker should be set at 250°F with your Thanksgiving turkey in it.
If not, preheat a smoker to 250°F.
Wash the sweet potatoes thoroughly, scrubbing any dirt from their skins, and dry them with paper towels or a clean kitchen towel.
Prick each sweet potato with a fork so that steam can escape during baking.
Brush the sweet potatoes all over with the melted butter and season them all over with the rub.
Place the sweet potatoes in a large deep aluminum baking pan and cover with aluminum foil.
Smoke the potatoes until they are cooked through, about 2 hours; the skins will be crisp and the potatoes will yield to the touch and feel soft in the center.
Wrap the potatoes individually in aluminum foil to keep them warm until ready to serve.
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