Smoked Pork Belly Pinwheels

You’ve heard of meat candy, but what about a meat lollipop? These tasty, smoked pork belly pinwheels are the best way to enjoy sweet & smoky meat on a stick!

If you’ve had pork belly burnt ends or tried our Texas-style smoked pork belly, you already know how rich and tender this cut can be. 

These pinwheels use the same skinless pork belly, but add some extra flair with a rolled shape that smokes beautifully and transforms into bite-sized meat lollipops. They’re fun to smoke, and let’s be honest, everything tastes better on a stick. 

The Pork Belly Pinwheels Trend

I’ll admit, when I first saw this trend online, I was skeptical. I wasn’t sure the fat would render properly, or that the rolls would cook evenly. But after testing this recipe, I”m glad I gave them a shot. 

So long as you get the slice width just right, and keep the fat cap facing out and give them enough time to smoke low and slow, the fat renders beautifully and the bark sets just right.

Now they’re one of my favorite ways to serve pork belly.

What you’ll need

• 5lb boneless, skinless pork belly – Look for an even-thickness half slab with a good fat cap and no skin (or trim it off, it won’t render and stays rubbery). Costco is a reliable place to find quality slabs.
• Pork dry rub – Use a sweet-and-smoky pork rub. We used The Ultimate Dry Rub for Ribs, but any rub with brown sugar and paprika works well.
• Apple cider vinegar – Spritzing with vinegar every hour helps build bark and balances the richness of the pork belly.
• Barbecue sauce (optional) – Serve on the side or glaze during the last 15–20 minutes. Choose a sauce that complements rather than overwhelms—something tangy or mildly sweet works best.
• Metal or soaked wooden skewers – Metal skewers are sturdier and won’t burn, but if you’re using wooden ones, be sure to soak them in water for at least 30 minutes to prevent flare-ups on the grill.

How to make smoked pork belly pinwheels 

1. Prepping your pork belly 

Using a sharp knife, slice the pork belly into strips about 1-½” wide. Depending on how fatty your slab of pork belly is, it may take a few passes to cut through the slab fully. 

Once your pork belly is sliced into strips, grab a piece and roll it into a pinwheel shape with the fat cap facing outward. This helps it cook more evenly and allows the fat to render. Once it is rolled tightly, add a skewer to hold it in that shape. 

Metal skewers are ideal because they can handle flare-ups and heat better than wood. If using wooden skewers, soak them in water for 20–30 minutes to help prevent them from catching fire if your grill/smoker has a hot spot. 

2. Seasoning your pork belly

The next step is to season your pork pinwheels. For this recipe, I used The Ultimate Dry Rub for Ribs. It’s a super versatile seasoning that tastes great on all types of pork. If you prefer a store-bought rub, anything made for pork will work fine. 

Season the pinwheels generously on both sides, using your finger to push it down between the rolled sections for even coating. Once they are seasoned, you can transfer them to a wire rack to make them easier to take on and off the grill.

Then they’re ready to hit the smoker! 

I didn’t use a binder for this recipe because pork belly generally has enough moisture in the fat that it’s not necessary, but if you want to use a binder, mustard, olive oil, or Worcestershire sauce will all work great. 

3. Smoking your pork belly 

Get your smoker preheated to 250°F.  I used my Weber Searwood XL with hickory blend pellets for this recipe.

Place the wire rack with the pork pinwheels on the smoker’s grates and let them smoke for 60 minutes. Then, spritz them with apple cider vinegar (apple juice or even water will also work) every hour until they are done.

The total cook time will vary depending on the thickness of your pork belly, but you should estimate around 4 to 5 hours. You’ll know they are done when they reach an internal temperature of 200°F and the bark turns a deep mahogany brown with a noticeable sheen from rendered fat. 

The best way to check this is with an instant-read thermometer in the very center of the pinwheel.

To Sauce or Not to Sauce?

Most iterations of this recipe will tell you to add sauce towards the end of the cooking process, but I opted to serve the sauce on the side. 

Pork belly is rich enough on its own, so I skip the saucing stage, allow the smoky bark to shine and leave it up to my guests.

Plus, I’m a Texan, and BBQ sauce almost always belongs on the side in my book. 

If you want to sauce your pork belly pinwheels while they’re on the smoker, brush them with your favorite barbecue sauce during the last 15-20 minutes of cooking time. Once they hit around 195°F internal, that’s a good time to sauce them up because they’re almost done cooking.

How to serve smoked pork belly pinwheels

You can leave these on the stick and serve them as a meaty appetizer. They make a great snack if you’re doing an all-day smoke session, as you can put them on with the brisket or pulled pork and they’ll be done by lunchtime.

You could also remove the skewers, slice them into bite-sized pieces, and serve with any of the typical BBQ sides, or over rice.