Preheat your pellet smoker and set the temperature at 300 degrees.  On a charcoal grill, move hot coals over to one side to create a cool side for indirect heat.

Cut the pork belly into slices 3” wide and ½” thick.  Season liberally with your favorite BBQ seasoning or rub (such as a sweet and savory rub, or Heath Riles Honey Rub (from Kroger).  Arrange the pork belly slices on a wire rack over a sheet pan and place on the smoker.  If you’re cooking over coals, place in the indirect heat zone NOT over the coals.  Cook for about 60 min or until the edges crisp up and no pink remains in the middle.  For the last 10 minutes of cooking, brush the tops with your favorite sweet BBQ sauce.

Toast your separated slider buns in the oven at 400 for 3-4 minutes until lightly toasted.  Brush the insides with melted butter.  Arrange two slices of pork belly, a slice or two of sharp cheddar cheese and a small scoop of coleslaw and then the top of the bun.

These would be great with some tater tots or a three-bean salad.  Enjoy!