Smoked pork belly lollipops are one of the most delicious (and most interesting) bites of BBQ you can pull off a smoker. They’re basically strips of pork belly rolled into spirals, skewered, smoked, then finished with a sweet BBQ sauce that caramelizes onto the pork in a way that truly encapsulates the phrase pork candy. The rolling technique creates more surface area, which helps the fat render exceptionally well.
They’re similar to pork belly burnt ends in flavor, but just in a different form. What I love most about pork belly lollipops, though, is how forgiving they are. You still get all the flavor and fat rendering that makes pork belly incredible, but the thinner strips cook faster, crisp up better, and are much easier for beginners to handle than a full slab.
In this post, I’ll break down exactly what pork belly lollipops are, how to cook them on a smoker, and how long they take to cook for the best results.
Jump to:
Pork belly lollipops are smoked pork belly strips rolled into spirals, skewered, and glazed with BBQ sauce until crispy and caramelized. This recipe shows how to cook pork belly lollipops at 275°F, how long they take to smoke, and how to get perfectly rendered pork belly with crispy edges and rich BBQ flavor.
Ingredients
- Pork belly, skin-off
- Your Favorite BBQ rub (Kosher salt and black pepper work great, too)
- Neutral oil (I use Pam spray a good bit of the time for ease)
- Hot Honey BBQ Sauce (I've done a full breakdown of this sauce in my post here for those interested. You can also sub your favorite BBQ sauce if desired)
How to Prepare Pork Belly Lollipops
STEP 1: TRIM & SLICE
Take the pork belly slab and slice it lengthwise into ½– to 1-inch strips. You want these to be thinner than you'd typically cut pork belly when cubing it. Doing so will make it much easier to roll them up.
STEP 2: ROLL & SKEWER
Roll each strip into a tight spiral pork belly lollipop and insert a skewer through each (I used metal skewers, which hold up better, but you may need to use more than one if you plan to use traditional wooden skewers, depending on the weight of the pork belly).
Going this route, I was able to fit three sliced & rolled pork belly lollipops on each skewer, but adjust this based on the strength & length of the skewers you are using. After that, lightly brush on oil (or use a spray version, which I prefer for ease here) and season with your favorite rub.
Note
If you have the time, you can refrigerate them for up to 4 hours to allow the salt to penetrate the meat, but this is optional.
How to Cook Pork Belly Lollipops
STEP 3: SMOKE
I like to run my smoker at 275°F for most meats I smoke, especially pork belly. At that range, it does a really nice job of both rendering the fat and allowing the exterior of the meat to crisp up more so than cooking at 225-250°F. From there, this cook is really straightforward. Smoke the meat until it's just about probe tender (~205°F) and the edges are beginning to crisp.
Do You Need to Wrap Pork Belly Lollipops?
I recommend smoking pork belly lollipops unwrapped for the entire cooking process for three reasons:
- Logistically, it would be a real pain to wrap the pork belly on skewers, and you will likely rip the butcher paper or aluminum foil anyway, letting the smoke out.
- Keeping the pork belly lollipops unwrapped allows them to crisp up better, as I’ve mentioned on several occasions, so you get a better texture.
- Pork belly is extremely fatty, which makes it very moist. Because of that, it is extremely difficult to dry out.
STEP 4: PREPARE THE SAUCE
While the meat is on the smoker, prepare the sauce as outlined here. You'll have plenty of time to knock this out while you wait for the pork to become probe tender.
STEP 5: GLAZE & SET
Once the pork belly is almost ready to be pulled from the smoker, brush it with the prepared hot honey BBQ sauce in the last 10–15 minutes, allowing it to caramelize.
STEP 6: REST & SERVE
Pull the pork belly lollipops from the smoker and allow them to rest for about 15 minutes to cool and for the glaze to finish setting (you don't need to let these rest for hours like other cuts -- because they are cut so thin, they will cool faster, plus the texture of pork belly is much better while it's still warm). Serve it up with more sauce if desired and enjoy!
How Long Does it Take to Cook Pork Belly Lollipops at 275?
The time it takes to make pork belly lollipops will vary by thickness, but typically, you can smoke them in 2½-4 hours at 275°F.
Just remember not to rely solely on time — make sure to focus on texture and feel, too. Pork belly should feel soft and buttery when fully rendered.
How to Get Pork Belly Crispy
By preparing the pork belly the way I've outlined in this recipe, it will come out plenty crispy. However, if you'd like to take it a step further (or use these tips when making pork belly in a more traditional way), check out the options listed below.
Dry-Brine Overnight
Okay, so this one may not apply to this recipe, but it's definitely worth knowing, and I'm a big fan of it when cooking pork belly (and several other large cuts of meat) more traditionally. To do so, salt the exterior and rest the slab uncovered on a rack in the fridge overnight to dry the surface, enhancing flavor and texture. This method works great on skinless pork belly, but is even more critical if you're leaving the skin on. It will be rubbery if you don't.
Jaccard/Pin-Prick (Skin-On Only)
I first heard of this method on the competitive BBQ circuit and recently tried it, with excellent results. To do so, use a Jaccard or a skewer to make shallow cuts across the pork belly skin so fat can render and blister. It's essentially making micro pin pricks across the skin. Here's the one I use; it's worked well for me.
Score the Fat
Light crosshatch scoring on the skin/fat increases the surface area, allowing the fat to render better and become crisper. When doing this, keep in mind that you only want to score the fat—not the meat. Shallow cuts are key here to get the desired outcome.
Finish in a Skillet
After several hours on a smoker you can give pork belly a quick pan sear, broiler blast, or a short turn over medium-direct heat to achieve a crisp surface without drying the interior. I've done this on several occasions when making traditional pork belly burnt ends, so check out my post here for more information on this method.
Equipment
- Smoker or grill (indirect setup)
- Instant-read thermometer
- Metal or soaked wooden skewers (here's what I used)
- Sheet pan + wire rack
- Heatproof brush or BBQ "mop"
- Measuring Cups & prep bowls
Storage
If you have leftovers, proper care will help minimize texture degradation and keep the meat tender. First, let the skewers cool completely on a rack so steam doesn't soften the crust (at least the ones you don't plan to eat immediately). When storing, transfer to an airtight container and layer with parchment if you're stacking. They'll hold 3–4 days in the fridge. ‘
For extended storage, freeze in vacuum-sealed bags or heavy-duty zipper bags with the air pressed out. I find that portioning them individually in meal-size packs works best, allowing you to thaw only what you need at a time. This method will keep them fresh for up to a year in the freezer.
When you're ready to pull them out and reheat them, set the oven or air fryer to 350°F to gently warm the meat through. This method will take 8-12 minutes, and if you really want to restore the exterior, you could finish it in the broiler (keep a close eye on it, though, because it will burn in a hurry if you're not careful). If you want to use an Air fryer, 350°F for 6–8 minutes is a great option, too.
Variations
If you liked this recipe, make sure to check out my Smoky Baby Back Ribs with Spicy Blueberry BBQ sauce, Chicken Quarters with Garlic Herb Butter, or Chuck Roast Burnt Ends with Apple Cider Mop Sauce for a few other of my BBQ-related favorites!
Recipe
Smoked Pork Belly Lollipops with Hot Honey BBQ Sauce
Equipment
- Smoker or grill (indirect setup)
- instant read thermometer
- Metal or soaked wooden skewers
- Sheet pan + wire rack
- Heatproof brush or BBQ "mop"
- Measuring cups & prep bowls
Ingredients
- Ingredients
- ½ cup ketchup
- ½ cup apple cider vinegar
- ½ cup hot honey adjust for heat level
- ¼ cup brown sugar
- 2 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper optional, for extra heat
- Salt & black pepper to taste
- ⅓ slab (2-3 lbs.) boneless pork belly, skin removed 2-3 lbs. pork belly, skin removed
- BBQ seasoning as needed
Instructions
Directions for the Sauce
- While the meat is on the smoker, prepare the sauce according to the procedure I outlined here. You'll have plenty of time to knock this out while waiting on the pork to become probe tender.
Directions for the Pork Belly
- Preheat smoker to 275 degrees. Meanwhile, take out the slab of pork belly and pat dry with a paper towel. Cut the pork belly longwise into ½-1 inch strips until all of the pork belly has been used.
- Take a pork belly strip and roll tightly. Repeat this step with the remaining pork belly. Once that is done, take a skewer and insert it into the pork belly (note: I did 3 pork belly rolls per skewer, but this will depend on the length of your skewers). Place the skewers on a wire rack, season liberally with your favorite BBQ rub, and transfer to the smoker.
- Allow the pork belly to smoke uncovered until probe tender, ~205 degrees. Then, brush the prepared sauce onto the pork belly. You can serve them as is or let the continue to cook on the smoker until the sauce has tacked up. Serve & enjoy!
Notes
- Easier slicing: Partially freeze the slab 20–30 minutes for cleaner, even strips (½–1 inch wide).
- Glaze late: Brush BBQ Sauce in the last 10–15 minutes; let each coat set before adding the next to avoid scorching.
- Serving ideas: Keep on skewers, or slide off into sliders, bowls, or tacos. A sprinkle of scallions or a few pickles cuts the richness.
Leave a Reply