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Pork Belly Cinnamon Rolls. jortskitchen. Cook. 5 hr. This recipe offers a creative twist on the classic pork belly burnt ends, infusing them with the warmth of cinnamon and the sweetness of maple syrup. The smoking process imparts a smoky flavor that perfectly complements the sweet and savory profile of the dish.

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Place dough on a lightly floured surface and roll into a 12x24 inch rectangle. Spread the BBQ sauce over dough, leaving a half inch uncovered along the long edge. Top with pulled pork, then shredded cheese, then red onion. Starting at the bottom, carefully roll the dough into a long log and pinch to seal.

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The recipe is easy: 🔸Butterfly open a slab of pork belly (increase surface area) 🔹Mix 1 cup of brown sugar and 1tbs of Cinnamon together. 🔸Season your pork belly with the sugar mixture and a little bit of salt to balance. 🔹Roll the pork into a cylinder and tie together tightly. 🔸Cut the pork belly in between the string and cover.

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Place the sliced rolls, cut side down, onto a rimmed baking sheet lightly sprayed with cooking oil. Cover the rolls with a kitchen towel and let rise in a warm area for 30-45 minutes. Smoke the rolls. Preheat the smoker to 400 degrees F. Place the cinnamon rolls on the upper rack of the smoker.

Easy Roasted Pork Belly Recipe How to Make It and Why You Should!

Add your Pork Belly Cinnamon Rolls to the smoker to cook for 4-5 hours until 165F internal. Once you hit temperature, add the rolls to a foil bin. Mix all the ingredients for the Cinnamon Bourbon Glaze in a bowl and drizzle over the top of the rolls. Cover with foil and cook for another 1-1.5 hours until probe tender.

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Bake the rolls in the preheated oven for 25-30 minutes, or until the rolls are golden brown and the internal temperature of the pork belly reaches 145 degrees Fahrenheit. Remove the rolls from the oven and let them cool for a few minutes. Drizzle the rolls with your favorite BBQ sauce or glaze before serving.

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Heat oven to 250°F. In a medium bowl, use a fork to combine ½ cup brown Swerve, granulated sweetener, 1 ½ tablespoons cinnamon, garlic and cayenne until well mixed. Lay pork belly flat and starting along a long edge, carefully cut the bork belly to halve the thickness and leaving a 1/2 -inch connection on the opposite edge, so the full pork.

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1stick (4oz) butter. Cut pork belly into 1/8-1/4" thick slices. Lay flat on a sheet pan or other suitable surface. Combine sugar, cinnamon, salt and spread evenly over pork belly. Roll up the pork belly and hold the shape with a toothpick, fat cap up. Coat the clean sides of the roll in Meathead's Memphis Dust.

Grilled pork belly [2000x1335] r/FoodPorn

Now, take a moment to appreciate the genius idea of combining this heavenly pulled pork with a cinnamon roll. Yes, you read that right - a cinnamon roll! The soft and fluffy cinnamon roll dough provides the perfect vessel to wrap around the succulent pulled pork, creating a magical symphony of flavors. But wait, there's more!

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Directions. Set up your smoker for indirect 275 degrees F and preheat. Lay the pork belly flat on a cutting board and carefully make a lengthwise cut along its side, stopping about half an inch from the edge. Open the pork belly like a book, keeping one side intact. In a small bowl, combine the 1 cup of sugar with cinnamon.

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This is a recipe tutorial for pork belly cinnamon rolls.0:00 Intro 0:24 Step 1:Prepare your rub mix: 4 parts brown sugar1 part cinnamon1 part of you favorite.

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Once foamy and froth, throw the mixture into the bowl of your stand mixer with the flour, salt, sugar, eggs, and butter. Stir with the dough hook until the dough comes together. It'll look scraggly and shaggy, but that's okay. Knead on high for about 8 to 10 minutes until somewhat smooth and soft.

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Coat inside with brown sugar, cinnamon, and kosher salt. Roll the pork belly up lengthwise and secure with butcher twine. Slice into rolls and coat outside with the remaining kosher salt. Place in a pan inside a Hasty Bake grill at 275 degrees with the firebox in the smoke position. Once the pork's internal temperature hits 170 degrees, cover.

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The Cooking Process. The magic of the Pork Belly Cinnamon Rolls lies in its slow cooking. Here's a step-by-step guide: Smoking: Preheat your smoker to 275 degrees F. Using woods like hickory or pecan can infuse the meat with a delightful smoky flavor. Initial Cooking: Place the pork belly in the smoker.

JULES FOOD... Rolled and Roasted Pork Belly with Fresh Herbs

Smoke the cinnamon rolls until they reaches a core temperature of 70ºC or 160ºF. Put the pork belly's in a aluminium baking tray. Heat up a pan and melt 250 grams or 9 oz of butter. Add 200 grams or 7.5 oz of brown sugar to the butter and let it caramelize. Add 62.5 ml or ¼ cup of Jack Daniels Tennessee fire and safely set the liquor on fire.

JULES FOOD... Rolled and Roasted Pork Belly with Fresh Herbs

Smoke for 3-4 hours until the outside has started to caramelize a little and the seasoning is well tacked to the meat. Place the rolls in an aluminum pan, add tabs of butter and a generous drizzle of Maple Bourbon Wing sauce. Cover with foil and place back on the smoker for 2-3 hours until tender. At this point you can rest the meat for 15.