Pork Belly Lollipops on the Kamado Joe

Directions

1. Prep the Pork Belly
2. 1️⃣ Slice pork belly into long rectangular sticks about finger-thick.
3. 2️⃣ Skewer each slice from end to end to form a “lollipop handle.”
4. 3️⃣ Lightly coat with mustard binder.
5. 4️⃣ Season generously with Sweet Red Dirt, coating all sides.

Fire Up the Kamado Joe

1. •    Set your Kamado Joe to 275°F indirect heat
2. •    Use a mild to medium smoke profile: cherry wood, apple, or hickory all work great.
3. Place pork belly lollipops directly on the grate and let the smoke do its work.

The Cook

1. Cook until internal temperature reaches 180–190°F.
2. This is where the fat renders beautifully and the belly begins to tenderize.
3. You’re looking for:
4. •    Deep mahogany color
5. •    Rendered fat
6. •    Flexible, not stiff pieces

Sauce + Finish

1. Once they hit 180–190°F:
2. 1️⃣ Dip or brush each pork belly stick in Heartland Hickory Cherry sauce.
3. 2️⃣ Place back on the grill for about 20 minutes to set the glaze.
4. 3️⃣ Continue cooking until probe tender—you should be able to slide the probe in like warm butter.

Serve + Enjoy

1. Let rest a few minutes (if you can wait), then dig in. Sticky. Tender. Smoky. Sweet. Absolute BBQ candy.