Beer Belly Sandwich


  1. Rub pork belly with BBQ rub and cook ahead of time (use beer as cooking liquid).
  2. Slice chilled pork belly into 1/2” x 4” pieces; season with BBQ rub on both sides.
  3. Place an aluminum pan on grill; add beer. Grill pork belly on both sides, place in beer. Rub pork butt with pork rub and smoke or slow roast, add beer to retain moisture.
  4. Season pulled pork belly with pork rub, place in beer to reheat.
  5. Split sausage down center 3/4 through; cut in half and place in beer to keep warm.
  6. Add dressing to grated zucchini to make slaw.
  7. Lightly grill buns; place sausage on bottom bun, followed by pulled pork, BBQ sauce, slaw, and 2 pc. of belly. Place peppers, onions, and cheese on top of pork, followed by top bun. Serve with chips.


  • 8 oz Allegiance® Pork, Belly, cooked
  • as needed Magellan® BBQ seasoning rub
  • as needed Magellan® pork rub
  • 1/2 cup West Creek Moonshine BBQ sauce
  • 2 ea Roma® Sausage, Italian, grilled
  • as needed beer
  • 1 ea Peak Fresh Produce® Zucchini, seeded, shredded
  • 2 oz West Creek® slaw dressing
  • 1/2 ea Peak Fresh Produce® Pepper(s), Red, seeded, grilled, julienned
  • 1 ea Peak Fresh Produce® Onion(s), Red, sliced thick, grilled, cut in half
  • 4 oz Bacio® mozzarella and provolone cheese, shredded
  • 4 ea Heritage Ovens® Hamburger Bun
  • 12 oz West Creek® Chips