Pork Belly Lollipops Recipe

Directions

1. 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.

2. Preheat your smoker to 260 °F using cherry, hickory or applewood blend pellets, chips, chunks or charcoal.

3. Smoke the pork belly skewers for 2 hours.

4. 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.

5. After the first hour, baste the pork belly skewers with the glaze every 15-20 minutes.

6. 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.