GuruPork Belly Skewers reimagine barbecue at its most indulgent. Lush pork belly is balanced by sweet, tangy barbecue and a touch of habanero heat, resulting in a sticky, smoky bite that eats like candy — and lingers long after that last bite.
We smoked the pork belly low and slow to build that ideal smoky depth, then braised it in Abita Amber beer, apple-habanero glaze, and barbecue sauce. A final caramelized finish gave the skewers a glossy coat and turned every bite into a flavor bomb.
For a grill-friendly, finger-food recipe that stands out, these Pork Belly Skewers check every box. Boldly flavored with Heath Riles Pecan Rub, richly sauced, and endlessly snackable, they’re as impressive as they are fun.
Ultimate Pork Belly
Many grillmasters reserve pork belly for special occasions, but it earns its place in everyday barbecue. As the cut behind bacon, pork belly comes naturally rich in fat and flavor. When smoked low and slow, that fat slowly renders, creating a crisp, caramelized exterior and an interior that’s irresistibly tender and rich.
Paired with a sweet barbecue rub and sauce — and sharpened by the fiery edge of habanero — this recipe strikes a seamless balance of notable flavors. Each bite delivers with layers of smoke, savory richness, and sweetness, finished with just enough heat to keep even the finickiest palate engaged.
Happy Grilling!
Pork Belly Skewers
Equipment
- 12 Bamboo Skewers
- 1 Gallon-sized Storage Bag
Ingredients
- 3 pounds Pork Belly Slab (skin removed)
- 1 bottle Heath Riles Pecan Rub
- 1 bottle Heath Riles Apple Habanero Glaze
- 1 bottle Heath Riles Sweet BBQ Sauce
- 1 T Pureed Garlic
- 2 T Dark Brown Sugar
- 1 T Red Pepper Flakes
- 1 can Abita Amber
- 2 T Graza Olive Oil
Instructions
- Slice pork belly into 1-inch strips; season all sides with Pecan Rub and place them all in plastic storage bag and add olive oil.
- Mix well and remove air from bag, reseal and place in refrigerator overnight.
- Reseason all sides with Pecan Rub. Center each slice longways with bamboo skewers.
- Heat smoker to 275 degrees Fahrenheit with pecan-infused pellets from B&B Charcoal. Smoke strips for 1 hour until browned.
- Place strips in a medium-sized aluminum pan. Sprinkle the strips with brown sugar and pepper flakes. Add 1 can beer, ½ bottle glaze, garlic and a splash of BBQ sauce. Cover tightly with foil and braise 1 hr 20 min.
- Mix finishing sauce: ⅔ bottle Sweet BBQ Sauce, ⅔ bottle Apple Habanero Glaze, and more beer (about four ounces).
- Remove pork from braise, rest on a cooling rack, sprinkle with more Pecan Rub.
- Dip in Sweet BBQ sauce, and return to smoker 5–10 minutes to set a sticky glaze.
So much flavor in every bite! Have to bring these out for the Super Bowl! 🤘