The Porker Recipes

Steps:

• 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.
• 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.
• 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.
• 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). 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.)

Steps:

• 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.
• 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.
• 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.
• 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.)

Steps:

• For the braising liquid: Whisk together beer, cola, vinegar, Worcestershire, liquid smoke, salt and 4 cups water in a large bowl. Set aside.
• For the pork rub: Mix the brown sugar, paprika, oregano, onion powder, chili powder, garlic powder, mustard powder, cayenne, cinnamon, nutmeg, coriander and chipotle powder in a large bowl. Whisk or mix with a fork until fully incorporated. Set aside.
• For the cola BBQ sauce: Combine ketchup, cola, brown sugar, vinegar, Worcestershire, paprika, salt, cayenne, chili powder, garlic powder, onion powder and bay leaf in a large pot. Whisk together and bring up to a boil. Lower heat to medium and simmer for 20 minutes. Place in the fridge to cool.
• For the BBQ porker: Cut pork butt until it lays flat, then score the side with no fat cap. Rub roast liberally with salt and pepper, then coat with yellow mustard. Coat both sides with pork rub.
• Preheat the oven to 375 degrees F. Heat a grill for cooking over medium-high heat.
• Place pork butt on the grill. Cook until seared and charred, about 10 minutes each side. Place the grilled pork in a 4-inch deep pan. Pour braising liquid over pork until three-quarters of the way submerged. Cover pan with foil and bake until fork-tender, about 3 hours 25 minutes. Pull pork with tongs, removing most of the fat. Set aside in a bowl submerged in some of the drippings.
• For the mac sauce: Bring half-and-half and heavy cream to a boil in a large pot on medium-high heat, stirring often and watching to make sure not to burn the bottom, until boiling, then add cream cheese and turn heat to medium. Slowly start adding the shredded cheeses in handfuls, being sure it's thoroughly melted before adding more.
• Mix hot sauce, salt, white pepper, garlic powder and onion powder in a separate bowl and whisk until incorporated. Add to pot and thoroughly mix until cheese is smooth and completely melted. Set aside.
• To assemble: Bring a large pot of water seasoned generously with salt to a boil. Add cavatappi noodles and cook until al dente, about 9 minutes. Drain noodles thoroughly and add to mac sauce, stirring until mixed well.
• Heat a saute pan on medium heat. Place pulled pork in pan and heat until lightly browned, mixing with tongs.
• Scoop a portion of noodles with mac sauce into a serving bowl. Place a pork portion on top. Drizzle with cola BBQ sauce and garnish with diced pickled jalapenos.