Jack Daniel's Tennessee Honey shares a mouthwatering recipe.


  • 1kg pork belly (whole)

  • 250g Chipotle in Adobo (tinned chillies)

  • 1 red capsicum

  • 1 medium brown onion

  • 4 cloves of garlic

  • 150ml JD Honey

  • 1 bunch coriander

  • 1 bunch green shallots

  • 50ml soy sauce

  • 50ml maple syrup

  • 6 soft burger buns

  • Buttermilk Dressing

  • 1 cup mayonnaise

  • 70ml buttermilk

  • Juice of 1/2 lime


  • 1.

    Keeping the pork belly whole but without bones, place in a snug oven proof dish

  • 2.

    Place all marinade ingredients in blender and blitz until you have a smooth paste

  • 3.

    Pour mix over belly and cover with foil. Bake at 160˚C for 4 hours in the middle of the oven

  • 4.

    The pork should be tender and pull apart with a fork easily, if not, return to the oven until it does

  • 5.

    Pull the pork apart and mix with ½ the marinade, reserve the rest

  • 6.

    Mix together all the buttermilk dressing ingredients in a separate bowl

  • 7.

    To assemble, slice the burger buns in half and scoop in some of the pulled pork mixture. Top with a spoon of the buttermilk dressing and chopped green shallots. Add more mixture if desired and pop the bun lid on

Nutritional information

Nutritional analysis per serving (26 servings)

  • Energy 334kj
  • Fat Total 27g
  • Saturated Fat 8g
  • Protein 5g
  • Carbohydrate 16g
  • Sugar 10g
  • Sodium 345mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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