Directions
- The night before you plan on smoking the lollipops, remove the pork belly from the fridge and season liberally with salt. Place on a sheet pan and cover. Place in the fridge for 24 hours to let the salt absorb into the belly.
- If you are using wooden skewers, soak them in water for 30 minutes.
- Remove the pork belly from the fridge and lightly rinse to remove any excess salt.
- Place the belly on your cutting board and trim the ends so you have a straight line to start cutting your lollipops from. Cut the belly into roughly 1in wide and 3in long sections.
- Run the skewers through the length of the pork belly being careful not to poke your hand in the process.
- Season the pork belly first with the coarse black pepper and then liberally with the Pit Boss Sweet Heat rub. Place in the fridge for 1 hour to let the rub penetrate the meat.
- Set your Pit Boss smoker to 225°F
- Place the lollipops on the smoker and cook for roughly 4 hours, flipping the lollipops about halfway through. Cook until very tender.
- Once the lollipops are tender, brush on your favorite BBQ sauce and cook for another 30 minutes. Brush with sauce about every 10 minutes until the lollipops are well coated.
- Serve immediately, or cool the lollipops and pack for your camping trip.
- If taking camping, simply warm the lollipops over your campfire the same way you would cook a smore.
