Pork Belly Burnt Ends Sandwiches Recipe :: The Meatwave

Ingredients

• For the Beer Cheese
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1/2 cup whole milk
• 1/3 cup beer (preferably larger, pilsner, or wheat)
• 5 oz sharp Cheddar cheese (grated)
• 1 teaspoon Dijon mustard
• 1/2 teaspoon miso paste
• 1/2 teaspoon hot sauce (preferably Texas Pete)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Kosher salt, to taste
• For the Caramelized Onions
• 2 tablespoons butter
• 3 large yellow onions, thinly sliced
• For the Burnt Ends
• 2 tablespoons light brown sugar
• 1 tablespoon turbinado sugar
• 1 tablespoon paprika
• 2 teaspoons kosher salt
• 1 1/2 teaspoons celery salt
• 1 teaspoon granulated garlic
• 1 teaspoon chili powder
• 1 teaspoon mustard powder
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon onion powder
• 2 cups spicy mustard-tomato barbecue sauce, or your favorite barbecue sauce
• 3-4 lb skinless pork belly, cut into 2-inch cubes
• 1-2 large chunks of light smoking wood, such as apple or cherry
• For the Sandwiches
• 12 pretzel rolls, halved
• 24 slices pickled jalapeño peppers