Pork Belly Cinnamon Rolls

Pork Belly Cinnamon Rolls

The ultimate candied BBQ recipe. This is the ultimate fusion of burnt ends combined with the porchetta way of rolling up the pork belly and then using sweet and sticky sauce to turn it in to the ultimate holiday recipe.

Let me show you what this recipe is all about.

You can find the full instructional video at the end of this page.

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Ingredients

  • 1.5 kg / 3.3 lbs pork belly (without skin)

  • 400 grams / 2 cups brown sugar

  • 2 tbsp cinnamon powder

  • ½ tbsp nutmeg powder

  • 2 tbsp PitmasterX's Pork Rub
  • ½ tbsp cardamom powder

  • 250 grams / 9 oz butter

  • 62.5 ml / ¼ cup Jack Daniels Tennessee fire whiskey

Pitmaster X Rubs: In stores now

How to

  1. Cut 1,5 kg or 3.3 lbs of pork belly without skin in half by using a large knife and carefully run your blade horizontally trough the middle.
  2. Take a bowl and mix 200 grams or 1 cup of dark brown sugar with 2 tbsp of cinnamon powder, ½  tbsp of nutmeg powder, ½  tbsp of cardamom powder and 2 tbsp of PitmasterX's Pork Rub.
  3. Apply a thick layer of the rub on 1 side of each slab of pork belly.
  4. Press it firmly against the surface and roll it up tight.
  5. Stick a couple of pins in the pork belly and slice the pork belly into three finger thick slices.
  6. Fire up your smoker and set the temperature to 110ºC or 230ºF and put your pork belly rolls on it's side on a smoking tray or rack.
  7. Smoke the cinnamon rolls until they reaches a core temperature of 70ºC or 160ºF.
  8. Put the pork belly's in a aluminium baking tray.
  9. Heat up a pan and melt 250 grams or 9 oz of butter.
  10. Add 200 grams or 7.5 oz of brown sugar to the butter and let it caramelize.
  11. Add 62.5 ml or ¼ cup of Jack Daniels Tennessee fire and safely set the liquor on fire with a BBQ torch.
  12. Turn off the gas burner or heat source and stir it while the flames a dying down.
  13. Pour the sauce on top of the pork belly rolls and cover it with a sheet of thin foil.
  14. Raise the temperature of the BBQ to 140ºC or 285ºF and put the tray back on the BBQ.
  15. Let it cook for around 2 hours and take out the tray of Cinnamon Rolls. 
  16. Put the rolls back on the BBQ without the tray and give them a final 5 minutes to become sticky.
  17. Slice the pork belly into thin strips and enjoy!
Pitmaster X Rubs: In stores now

Watch full video

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