Pork Belly Sliders with Syrah Barbecue Sauce

Pork Belly Sliders with Syrah Barbecue Sauce

Featured at our Spring 2023 Release Event!

It was great to see so many new and familiar faces at our recent Spring Release Event. One of our favorite parts of the event is getting to find special pairings that go with our wines. This Pork Belly Slider recipe knocked it out of the park when paired with our Syrahs, particularly the new 2019 Hawks Butte Vineyard Syrah!

Whether you missed our event and want to give it a try, or you got to attend and want to recreate the magic at home, we've shared Chef's recipe below. We hope you enjoy with your favorite Copain wines. And don't forget to share your Copain moment at home by tagging us on social media @copainwines.


Pork Belly Sliders with Syrah Barbeque Sauce

Recipe makes approximately 18 appetizer-sized sandwiches


For the Pork Belly Sliders:

1 ounce black tea (we use Lipton’s)

½ gallon water

1 cup kosher salt

2 cups granulated sugar

½ gallon ice      

4 lbs. pork belly                                                             

Easy Pickles (recipe below)

Syrah Hoisin BBQ sauce (recipe below)

9 hog dog buns (top and bottom crusts removed), cut in half


In a large pot, combine water, tea, salt and sugar.  Bring to a boil and then remove from heat and let steep for 1 hour.  Transfer to a non-reactive container and add ice.  Cool brine to below 40°F.  Add pork and let brine for at least 72 hours in the refrigerator. 


Preheat the oven to 425º F.  Remove pork from brine and pat dry.


Place pork on a sheet pan lined with parchment paper.  Roast for 20 minutes and then reduce the oven temperature to 275ºF and cook for 2 hours more.  Check for doneness.  Remove from oven and let cool.  Cover the pork belly with parchment paper and top with another sheet pan.  Weigh down the top sheet pan and refrigerate overnight. 


The following day, slice the pork into small (3 x ¾ -inch) medallions. Any extra can be frozen at this point.  


To serve: Crisp up the pork in a non-stick sauté pan over medium-high heat, approximately 1 minute on each side or until golden brown.  Remove pork belly from pan and toast the buns.  (If there is not enough fat left in the pan, you can add a little butter to toast the buns).  Assemble each sandwich with a piece of pork, two pickles and 1 teaspoon of barbeque sauce. 



For the Syrah Hoisin BBQ Sauce:

1 cup Syrah

1 cup hoisin sauce

1 cup barbeque sauce


Place the Syrah in a sauce pot and cook over medium-high heat.  Once the wine has reduced by half, add the hoisin and barbeque sauces.  Bring the mixture to a boil and then remove from the heat and reserve for the sliders.  Extra sauce may be cooled and refrigerated for up to 1 week.  This sauce also tastes great on chicken.



Pickle Brine

1          rice wine vinegar

2 tsp.    kosher salt

¼         sugar


2 English cucumbers (sliced ¼-inch thick)


In a bowl, add the vinegar, salt and sugar.  Mix well and allow the salt and sugar to dissolve. 


Add the cucumber slices and let them marinate in the pickling liquid for 5 to 10 minutes.  Serve immediately for a crisp vegetable texture or allow them to marinate longer for a softer pickle.