What’s better than pork belly? Pork belly wrapped in bacon. These Smoked Pork Belly Lollipops are fatty, smoky, savory and sweet — a decadent treat worth saving for tailgates, backyard barbecues or as an indulgent snack.
If you love BBQ, try other favorites like BBQ shotgun shells, classic baby back ribs, smoked brisket burnt ends or savory burnt ends in beer BBQ sauce. These bites are smoky, rich and perfect for sharing.
Table of Contents
- Are pork belly and bacon the same?
- Ingredient List for Smoked Pork Belly Lollipops
- Prepare the Pork Belly Lollipops
- Recipe Tip
- Smoke the pork belly lollipops
- Go in for the BBQ dunk
- Recipe Tip
- Frequently Asked Questions
- Similar Recipe Ideas
- Smoked Pork Belly Lollipops Recipe
Are pork belly and bacon the same?
Pork belly is the raw cut used to make bacon, but they are not identical. Bacon is cured and often smoked strips of pork belly. A plain pork belly can also be smoked or fried on its own to develop a crisp, flavorful bark.
Ingredient List for Smoked Pork Belly Lollipops
- Pork belly: a slab of raw pork belly (half slab used for this recipe).
- Bacon: thick-cut bacon for wrapping.
- BBQ sauce: store-bought works fine; homemade adds extra flavor.
- Seasonings: a sweet BBQ rub for the pork and an all-purpose rub for finishing.
Prepare the Pork Belly Lollipops
Start with half a slab of raw pork belly. Slice it into 1-inch wide strips so each lollipop is a similar size — this ensures even cooking.
Insert a wooden skewer through the center of each strip to create the lollipop handle. Season all sides with a sweet BBQ rub that complements pork — flavors like brown sugar, honey and paprika work well.
Wrap each strip with thick-cut bacon and secure it with toothpicks as needed. Finish by seasoning the exterior with an all-purpose rub to build savory depth — pork belly can handle bold seasoning, so be generous.
Recipe Tip
Use thick-cut bacon to reduce the risk of burning during the long smoke and to deliver a meaty, satisfying texture.
Dad’s Seasonings
Must-have grilling seasonings to complement these lollipops.
Smoke the pork belly lollipops
Preheat your smoker to 250°F (121°C). Place the lollipops directly on the grates and smoke until they reach an internal temperature of about 200°F (93°C). This can take roughly 4 hours depending on size and smoker consistency.
No additional searing or flipping is required; steady low-and-slow heat renders the fat and crisps the bacon while keeping the center tender and juicy.
Go in for the BBQ dunk
Warm your BBQ sauce in a small saucepan over low heat until it loosens and just begins to bubble. Transfer it to a deep enough cup for dipping the entire lollipop.
Recipe Tip
Heating the sauce thins it slightly, making glazing or dunking easier and more even.
Remove the smoked pork belly lollipops from the smoker, dunk each skewer into the warm sauce, then let them rest for about 5 minutes to set the glaze and cool slightly.
The finished lollipop should be sweet and sticky from the sauce, with crunchy bacon and a tender, melt-in-your-mouth pork belly interior. Enjoy!
Frequently Asked Questions
Yes. These lollipops can be replicated in an oven, on a stovetop or on a gas grill. You don’t need a specific brand of smoker to enjoy this recipe—just monitor temperature and cook until tender.
Similar Recipe Ideas
Pork
French Onion Pork Loin
Pork
Braided Pork Loin
Pork
Shredded Ham
Pork
Collard Greens Cajun Gumbo
If you tried these Smoked Pork Belly Lollipops or any recipe from this blog, please leave a star rating and share how it went in the comments — feedback is always appreciated!
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Smoked Pork Belly Lollipops
Ingredients
- 1/2 slab Pork belly
- 16 strips Thick cut bacon
- 4 tbsp Sweet BBQ rub
- 4 tbsp All purpose rub
- 2 cups BBQ sauce
Instructions
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Slice the pork belly into 1-inch wide strips; you should get eight or more.
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Insert a wooden skewer into each strip and season all sides with sweet BBQ rub.
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Wrap each strip with thick-cut bacon and secure with toothpicks. Season the outside with all-purpose rub.
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Preheat your smoker to 250°F (121°C).
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Place the lollipops on the grates and smoke until the internal temperature reaches about 200°F (93°C).
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Warm the BBQ sauce over low heat until it loosens and starts to bubble, then pour into a deep cup for dunking.
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Remove the smoked lollipops, dunk each one in the warm sauce, let rest 5 minutes, then serve and enjoy.
Notes
Heating the BBQ sauce makes it ideal for glazing or dunking.
Nutrition
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