• Fire up the smoker to 220°F.
• Give the pork belly a good coat of the seasoning blend all over and place into the smoker for about 8 hrs or until the internal temp reaches 204°F.
• Once cooked, let it rest until cooled then store, covered, in the fridge overnight.
• The next day, remove from the fridge and cut into ¼ inch slices. Then cut into 2 inch pieces.
• Preheat one side of the griddle to medium-high heat, and the other side to a low heat.
• Sear the pork belly until crispy for about two minutes on each side on the medium-high side of the griddle. At the same time on the low heat side you can toast your slider buns.
• To assemble, place a spoonful of slaw on the bottom of a slider bun, top with a couple of slices of pork belly and a drizzle of BBQ sauce. Pop the top back on and they're ready to serve.

Seasoning blend

• Combine all the ingredients in a small bowl.

The slaw

• Combine the white vinegar, apple cider vinegar, and mayonnaise in a bowl or jug.
• Add all the remaining slaw ingredients to a medium-sized bowl, add the vinegar dressing, and toss well so the cabbage is well coated.
• Place in the fridge for at least an hour before serving.