Pork Belly & Pork Shoulder Pinwheels with Yonedas Sweet Chicken & Rib Seasoning & Apple Habanero Glaze
This flavourful recipe combines thin strips of pork belly and pork shoulder, rolled into pinwheels, seasoned with Yonedas Sweet Chicken & Rib Seasoning, and smoked to perfection. After a two-hour smoke at 275°F, the pinwheels are wrapped in foil with a drizzle of Apple Habanero Syrup and cooked until tender. Rested and optionally finished with a final glaze or quick grill char, these juicy, sweet-and-spicy pinwheels showcase a beautiful swirl of meat and deliver bold, smoky flavour with a touch of heat.
Equipment
- Foil for wrapping
- Smoker
Ingredients
- 2 lbs Pork Belly Skin off, cut into thin strips
- 2 lbs Pork Shoulder Boneless, cut into thin strips
- 1/4 cup Yonedas Sweet Chicken and Rib Seasoning
- 1/2 cup Apple Habanero Syrup
Instructions
- Preparation: Slice pork belly and pork shoulder into long, even strips (~1” wide).Roll them up tightly into a pinwheel shape.Secure with butcher’s twine or a skewer through the middle.Generously coat all sides of each pinwheel with Yonedas Sweet Chicken & Rib Seasoning.Let them rest for 15–30 minutes to let the seasoning set.
- Smoking Instructions: Preheat your smoker to 275°F.Place pinwheels directly on the grates.Smoke uncovered for 2 hours to develop bark and color.
- Wrap with Glaze:After 2 hours, transfer pinwheels to a foil tray or wrap individually in foil.Drizzle Apple Habanero Syrup over each pinwheel before sealing the foil.Return to smoker and cook wrapped for another 1.5 hours, until pinwheels are probe-tender (internal temp around 195–205°F).
- Serving:Let rest for 10 minutes before removing twine or skewers.Optionally glaze with more syrup before serving. Slice in half for presentation to show the swirl of belly and shoulder inside.
Notes
Pro Tip:
These pinwheels also take well to a light char on a hot grill for 1–2 minutes after unwrapping if you want to caramelize the glaze.
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