Hawaiian Punch Pork Stomach Pops– smoked, braised, and glazed with a Kool-Aid twist you won't think until you taste it. The Rolling Acres Chapter of the Barbeque Pit Boys is back with Cheshire Feline showing you how to turn basic pork stubborn belly into sweet, sticky, tropical pops (or you can do them as charred ends).

This is smoked pork stomach like you've never ever seen it. Marinaded over night in Hawaiian Punch, pineapple juice, and soy sauce. Sluggish smoked to 180 ° F. Then braised in a sweet Hawaiian glaze with brown sugar, pineapple chunks, and more Kool-Aid till they hit that ideal 203-205 ° F pull temperature. Ended up with a homemade grenadine glaze and a cleaning of Sweet Martha rub.

WHAT YOU'LL REQUIREMENT:
– 3 lbs pork belly, cubed
– 2 cups Hawaiian Punch
– 2 cups pineapple juice
– 1 cup soy sauce
– Brown sugar
– Canned pineapple portions
– Grenadine
– Cornstarch
– Sweet Martha Rub

COOK TEMPS:
– Smoker at 250 ° F. – Pull for braising at 180 ° F internal. – Final pluck 203-205 ° F internal.

⏱ TIMESTAMPS:.
0:00 The Reveal.
0:15 What We're Making.
0:36 The Marinade.
01:13 On the Smoker.
01:31 The Braising Liquid.
01:53 Wrapping and Braising.
02:29 WTH.
02:36 Making The Glaze.
03:08 The Unique Dust.
03:37 The Cash Dip.

GRAB THE RUB:.
Sweet Martha Rub → Local Significant Merchants.

SUBSCRIBE for weekly cooks from the barbeque Pit Young Boys.

#BBQPitBoys #PorkBelly #BurntEnds #SmokedPorkBelly #HawaiianBBQ #KoolAid #BBQRecipe.

Please go to for our BBQ Pit Young Boys Rubs, Seasonings, T's, and Equipment. We appreciate your assistance. -BBQ Pit Young Boys.

Activate Your Brain Song Now — And Give Your Mind The Care It Deserves