Difficulty: Beginner
Baked Goods
Pork Belly Cinnamon Rolls
Jody
Prep Time: 15 min
Cook Time: 5 hrs
Difficulty: Beginner
Start your day the recteq way with these phenomenal Pork Belly Cinnamon Rolls.
Instructions
- Step 1: Preheat recteq to 300°F, burning the Ultimate Blend Pellets.
- Step 2: Butterfly the pork belly lengthwise (horizontal) and open it up, fat side down. Note which side has fat cap, because you want to make sure you roll that side up last, exposing fat cap.
- Step 3: Mix 2 cups of brown sugar, 1 tablespoon of Cinnamon, and 2 tablespoons of Ron’s Screamin' Pig Rub together in a small bowl
- Step 4: Season the inside of your pork belly with the sugar mixture. Roll the pork into a cylinder and skewer together every 2 inches.
- Step 5: Cut the pork belly right in between skewers and cover in more Ron’s Screamin' Pig Rub. Place evenly on the Mesh Cooking Mat and smoke at 300°F for 2 hours.
- Step 6: Remove from recteq and place pork belly rolls evenly in 2 aluminum half pans.
- Step 7: In a medium sauce pot, melt together butter, remaining brown sugar, and maple syrup and pour evenly between the 2 pans.
- Step 8: Cover with foil and cook additional 1-2 hours until tender. Remove from pans and place on Mesh Cooking Mat and place back in recteq for 10 minutes, basting with remaining liquid in pans.
- Step 9: Remove, sprinkle with sugar in the raw crystals, and serve.
Ingredients
Serving Sizes
Ingredients
- 6 pounds Pork Belly Slab
- 4 cups Brown Sugar
- 2 tablespoon(s) Cinnamon
- 4 tablespoon(s) Ron's Screamin' Pig Rub
- 1 stick(s) Unsalted Butter
- 1 cup(s) Maple Syrup
- 1 cup(s) Sugar in the Raw Crystals
Tools Needed
- Nitrile Gloves
- Disposable Cutting Boards
- Chef Knife
- Mesh Cooking Mat
- Small Bowl
- Basting Brush
- Tongs
- Skewers
- Whisk
- Small Sauce Pot
- Step 1: Preheat recteq to 300°F, burning the Ultimate Blend Pellets.
- Step 2: Butterfly the pork belly lengthwise (horizontal) and open it up, fat side down. Note which side has fat cap, because you want to make sure you roll that side up last, exposing fat cap.
- Step 3: Mix 2 cups of brown sugar, 1 tablespoon of Cinnamon, and 2 tablespoons of Ron’s Screamin' Pig Rub together in a small bowl
- Step 4: Season the inside of your pork belly with the sugar mixture. Roll the pork into a cylinder and skewer together every 2 inches.
- Step 5: Cut the pork belly right in between skewers and cover in more Ron’s Screamin' Pig Rub. Place evenly on the Mesh Cooking Mat and smoke at 300°F for 2 hours.
- Step 6: Remove from recteq and place pork belly rolls evenly in 2 aluminum half pans.
- Step 7: In a medium sauce pot, melt together butter, remaining brown sugar, and maple syrup and pour evenly between the 2 pans.
- Step 8: Cover with foil and cook additional 1-2 hours until tender. Remove from pans and place on Mesh Cooking Mat and place back in recteq for 10 minutes, basting with remaining liquid in pans.
- Step 9: Remove, sprinkle with sugar in the raw crystals, and serve.
Chef Pairings
These will be the perfect brunch option when served up with Breakfast Strata Casserole and piping hot coffee!