What’s going on everyone and welcome back to another episode of BBQ, Bourbon, & Blues! Make sure to Subscribe, Comment, Like, and Share the channel and videos with your family and friends. Today we did Pork Belly Cinnamon Rolls. They were fairly simple to do and tasted wonderful. You can make them with a thin glaze or a thick glaze it’s your preference but they taste great both ways. Now lets get to the recipe!
What You Need:
Pork Belly
Brown Sugar
Cinnamon
Kosher Salt (Salt to taste Optional)
Butter
Maple Syrup
Steps To Smoke:
Fire up your smoker and bring it up to 250 degrees
Step 1- Clean up your pork belly and split it down the middle with a sharp knife (Be careful not to cut yourself)
Step 2- Mix 1 cup of brown sugar with 1 tablespoon of cinnamon and Kosher Salt to taste (I used 1 Teaspoon of salt)
Step 3- Season your pork belly with the mixture
Step 4- Roll pork belly into a cylinder and tie it together tight
Step 5- You can do this step different ways I kept mine together and smoked the entire cylinder but you can also tie it off and cut in between the strings and cover in more of the seasoning.
Step 6- Lock your smoker in at 250 degrees and put them on the smoker. Let smoke for about 2-3 hours and check for doneness.
Step 7- While your pork belly is smoking melt butter, brown sugar, and Maple syrup together until the sugar has melted.
Step 8- When your pork belly is done and sliced cover your pork with the mixture. If you like a thinner glaze warm it up, if you like a thick glaze let it cool.
Step 9- Put back on the smoker for 30 minutes to a hour. Pull them off, let them rest then enjoy your delicious pork belly cinnamon rolls.
Thank you for tuning in to another episode of BBQ, Bourbon, & Blues we really appreciate you tuning in. Talk to y’all soon!
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