Smoked Pork Belly Pinwheels

Pork belly rolled, skewered, and smoked low and slow until the fat renders and the bark turns crisp. A show-stopping way to serve rich, smoky pork belly on a stick.

Course Appetizer, Main Course

Cuisine American

Prep Time 20

Cook Time 4

Total Time 4 20

Servings people

Calories 1522kcal

Author Breanna Stark

Equipment

4-6 Metal Skewers Or soak wooden skewers
Wire Cooking Rack

Ingredients

5 lb pork belly skin off
4 tbsp pork rub use our ultimate rib rub or your favorite store-bought rub
1 cup apple cider vinegar optional, for spritizing. You can also use apple juice or water.
½ cup BBQ sauce for serving, see note 1

Instructions

Preheat your smoker to 250°F
Slice the slab of pork belly into 1-½” thick strips.
Roll each strip into tight pinwheels with the fat facing outward and insert a skewer to help hold the shape.
Season each pinwheel liberally on all sides with the pork rub, then transfer them to a wire cooking rack.
Place the wire rack on the smoker and let them smoke for 60 minutes, then start spritzing every hour until they reach an internal temperature of 200°F, around 5 hours total.
Let rest for 10-15 minutes, then serve alongside barbecue sauce.

Notes

1: These pinwheels are rich on their own, so sauce is optional. Serve it on the side, or brush on your favorite BBQ sauce during the last 15–20 minutes of cooking for a sticky glaze. Our homemade BBQ sauce is a good all-purpose sweet option. You could also try our East Carolina Vinegar sauce if you want a less sweet option to brush on before serving.

Nutrition