Smoked Pork Belly Lollipops with Hot Honey BBQ Sauce
Rolled strips of pork belly into tight “lollipops,” threaded 3 per skewer, and smoked low and slow at 275°F until jiggly and probe-tender (about 200–205°F). Finish with thin layers of my Hot Honey BBQ Sauce so it sets glossy without burning, then give them a quick hot finish for crisp, candy-like edges and a juicy center. Perfect for game day bites or a bold backyard main.
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.