Get your charcoal grill ready to 300 degrees F (150 degrees C).
Cut straight across the Pork Belly (2 pound) to help the rub into the pork and aid in slicing after the pork is smoked.
Generously spread the Cajun Rub (3 tablespoon) on both sides.
Chop Celery (3 stalk), Yellow Onion (2) and Green Bell Pepper (1) and add to the bottom of a pan. Add some Salt and Pepper (to taste).
Lay your pork belly on top of the vegetables. It will suspend it from the bottom.
Add Beer (36 fluid ounce), enough to cover the pork meat.
Add some pecan wood chips to the charcoal grill, then the deflector plate for indirect cooking and finally the stainless steel grate.
Add your pan of pork belly and cook for roughly 3 hours or until internal temperature is 185 degrees F or 85 degrees C.
Remove pork belly from the pan and wrap it in aluminum foil. The pork belly will be very moist and tender and would have reduced in size.
In a bowl, add Mayonnaise (1 cup), Chili Sauce (1/4 cup), Ketchup (1/4 cup), Yellow Mustard (1 teaspoon), Worcestershire Sauce (1 teaspoon), Vegetable Oil (1/2 cup), Ground Black Pepper (1 teaspoon), Onion (2 tablespoon), Garlic (2 clove) and the juice of the Lemon (1/2).
Blend thoroughly with an immersion blender. Taste for seasoning. Cover and refrigerate the Mississippi comeback sauce.
Slice your rested pork belly.
In a mixing bowl, whisk Self-Rising Flour (1 cup), Self-Rising Cornmeal (1 cup), Granulated Sugar (1 tablespoon), Egg (2), Buttermilk (3/4 cup), Water (1/3 cup) and an additional tablespoon of water.
In a pan with some oil, add some batter and if you see it starting bubble to turning brown on the edges then it's time to flip.
Finish cooking the other side of your hoe cakes.
In a deep pan, heat your Lard (to taste).
Fry up your pork belly until crispy.
Plate up by starting with a hoe cake, then the fried pork belly, and finally the Mississippi comeback sauce and top it with another hoe cake.
Serve immediately and enjoy your Pork Belly Slider!