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Pork Belly Skewers
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Pork Belly Skewers

If you’re looking for a fun, finger-food-style recipe that’s guaranteed to satisfy at your next grill session, these Pork Belly Skewers are the bomb.
Course Appetizer, Gameday, Tailgate
Cuisine NOLA, Southern
Keyword bbq, pork, pork belly, skewers, sticky sweet
Prep Time 15 minutes
Cook Time 2 hours
Flavor Time 1 day
Total Time 1 day 2 hours 15 minutes
Servings 6 people
Calories 312kcal
Cost $36

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.
    Pork Belly Skewers prep with Heath Riles Pecan Rub
  • Mix well and remove air from bag, reseal and place in refrigerator overnight.
    Pork Belly Skewers marinade
  • Reseason all sides with Pecan Rub. Center each slice longways with bamboo skewers.
    Pork Belly Skewers prep with Heath Riles Pecan Rub
  • 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.
    Pork Belly Skewers

Notes

Grab the goods!