Pork Belly Lollipops Recipe
These pork belly lollipops are straight up meat candy! This recipe is incredibly easy to follow, and will become a backyard BBQ staple.
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Pork Belly Lollipops
Rated 3.5 stars by 2 users
Category
Smoker
Cuisine
BBQ
Servings
4-6
Prep Time
5 minutes
Cook Time
2 hours
These pork belly lollipops are straight up meat candy! This recipe is incredibly easy to follow, and will become a backyard BBQ staple.
Pitmaster Rosalie Pareja
Ingredients
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Santa Maria Style Seasoning by Snake River Farms
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Pineapple Papaya BBQ Sauce by Torchbearer Sauces
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Kurobuta Pork Belly by Snake River Farms
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1/2 Stick Butter
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1 Orange
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Hickory Wood Chunks
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Apple Wood Chunks
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Cherry Wood Chunks
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100% Almond Wood Pellets by Knotty Wood
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Almond Cabernet Wood Pellets by Knotty Wood
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Plum Cabernet Wood Pellets by Knotty Wood
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Hickory Wood Chips
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Apple Wood Chips
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Bourbon-soaked Wood Chips
Suggested Wood Chunks
Suggested Pellets
Suggested Wood Chips
Directions
Prepare the pork belly: Cut pork belly into 2 x 4 inch rectangular slices. Insert a 6 inch bamboo skewer down the middle, about 90% of the way through. Season with Santa Maria Style Seasoning by Snake River Farms using Pineapple Papaya BBQ Sauce by Torchbearer Sauces as a binder.
Preheat your smoker to 260 °F using cherry, hickory or applewood blend pellets, chips, chunks or charcoal.
Smoke the pork belly skewers for 2 hours.
Prepare the glaze: in a grill safe saucepan add 1/2 cup Pineapple Papaya BBQ Sauce by Torchbearer Sauces, 1 tsp Santa Maria by Snake River Farms, the juice of an orange, and 1/2 stick butter. Smoke simultaneously with the pork belly skewers.
After the first hour, baste the pork belly skewers with the glaze every 15-20 minutes.
Increase the temperature of the grill or smoker to 325 °F, and continue to cook for about 5 minutes each side, or until the internal temperature reaches 200 °F.
Recipe Note
Pro Tip: This dish can also be made as pork belly burnt ends, or as a pork belly “brisket”!
