Recipes & Guides

Pork Belly Lollipops Recipe

Name: Pork Belly Lollipops
Prep time: 5 min
Cook time: 2 h
Total time: 2 h 5 min
Yield: 4-6
Cuisine: BBQ
Ingredients: Santa Maria Style Seasoning by Snake River Farms; Pineapple Papaya BBQ Sauce by Torchbearer Sauces; Kurobuta Pork Belly by Snake River Farms; 1/2 Stick Butter; 1 Orange; Hickory Wood Chunks; Apple Wood Chunks; Cherry Wood Chunks; 100% Almond Wood Pellets by Knotty Wood; Almond Cabernet Wood Pellets by Knotty Wood; Plum Cabernet Wood Pellets by Knotty Wood; Hickory Wood Chips; Apple Wood Chips; Bourbon-soaked Wood Chips

Recipes

Jul 26, 2024

These pork belly lollipops are straight up meat candy! This recipe is incredibly easy to follow, and will become a backyard BBQ staple.

Featuring the premium products in our "Meat You At The Grill" BBQ box!

Pork Belly Lollipops

Rated 3.2 stars by 10 users

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.

Author:

Pitmaster Rosalie Pareja

Ingredients

Santa Maria Style Seasoning by Snake River Farms
Pineapple Papaya BBQ Sauce by Torchbearer Sauces
Kurobuta Pork Belly by Snake River Farms
1/2 Stick Butter
1 Orange

Suggested Wood Chunks

Hickory Wood Chunks
Apple Wood Chunks
Cherry Wood Chunks

Suggested Pellets

100% Almond Wood Pellets by Knotty Wood
Almond Cabernet Wood Pellets by Knotty Wood
Plum Cabernet Wood Pellets by Knotty Wood

Suggested Wood Chips

Hickory Wood Chips
Apple Wood Chips
Bourbon-soaked Wood Chips

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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.