American BBQ Pork Belly Cloud Bread Sliders

Ingredients

• 1.5 lbs Pork belly, skin removed
• 2 tsp Smoked paprika
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Salt
• 0.5 tsp Black pepper
• 0.5 cup Sugar-free BBQ sauce
• 12 slices Dill pickle slices
• 6 Eggs
• 3 oz Cream cheese
• 0.25 tsp Cream of tartar

Instructions

1. 1

   Prep: Pat pork belly dry and score the fat in a crosshatch pattern. Mix smoked paprika, garlic powder, onion powder, salt, and pepper into a dry rub and coat the pork belly on all sides. Let it rest at room temperature for 20 minutes.

2. 2

   Smoke or roast: Place pork belly in a smoker at 225°F (or oven on a wire rack over a drip pan) and cook low and slow for about 2.5 hours until tender.

3. 3

   Glaze: Brush generously with sugar-free BBQ sauce and continue cooking for 30 more minutes until caramelized and internal temperature reaches 195°F. Rest 15 minutes, then slice into slider-sized pieces.

4. 4

   Make cloud bread: Preheat oven to 300°F. Separate eggs. Beat yolks with softened cream cheese until smooth. In a clean bowl, whip whites with cream of tartar to stiff peaks, then gently fold into the yolk mixture in three additions.

5. 5

   Bake buns: Scoop 6 mounds of batter onto a parchment-lined baking sheet and bake 25-30 minutes until golden and set. Cool completely.

6. 6

   Assemble: Split cloud bread buns, layer sliced pork belly, extra sugar-free BBQ sauce, and dill pickle slices, then cap with the top bun. Serve warm.