Pork Belly Pinwheels with Homemade Blueberry BBQ Sauce

Smoked pork belly is always a showstopper, but when you roll it into pinwheels and glaze it with a rich, homemade blueberry BBQ sauce, you’ve got next-level flavor. This recipe layers smoky, juicy pork belly with the perfect balance of tangy, sweet, and spicy in the sauce — all slow-cooked on your Kamado Joe Classic II. Whether you're impressing a crowd or treating yourself to backyard indulgence, this dish is a must-grill.

"Juicy pork belly, sweet blueberry glaze, and smoky perfection — all straight from the Kamado Joe."

The Kamado Joe Classic II is perfect for Pork Belly Pinwheels thanks to its ability to maintain steady, low-and-slow heat — exactly what pork belly needs to render fat and stay juicy. Its thick ceramic body retains heat and moisture exceptionally well, while the Divide & Conquer® Cooking System lets you position the pork higher up for even cooking and smoke flow. The dual vent system allows for precise temperature control, and the airtight seal helps lock in moisture throughout the cook. Add a few chunks of maple wood, and you’ll get that clean, sweet smoke that pairs beautifully with both the rich pork and the tangy blueberry BBQ glaze.

Instructions

1. 01

   Stabilize your Kamado Joe Classic II for indirect cooking at 250°F. Add a few chunks of maple wood for a mild, sweet smoke.

2. 02

   Roll each pork belly strip into a pinwheel and secure with a wooden skewer. This helps them hold shape during cooking.

3. 03

   Coat each pinwheel on all sides with BBQ rub for bold flavor and a nice bark.

4. 04

   Place the pinwheels on the grill with a foil pan underneath to catch drips. Smoke at 250°F, spritzing every 45 minutes with the apple juice and apple cider vinegar mixture. Flip each time you spritz to ensure even cooking.

5. 05

   In a saucepan over medium-high heat, sauté onions in olive oil until softened. Add garlic, chili powder, and paprika. Cook for 2–3 minutes. Stir in remaining sauce ingredients and simmer for about 30 minutes, stirring often, until thickened and reduced.

6. 06

   When the pork belly reaches 180°F internal temperature, baste generously with the blueberry BBQ sauce. At 190°F, flip and baste again.

7. 07

   Once the pork hits 200°F internally, remove from the grill and tent with foil. Let rest for 30 minutes before slicing.

8. 08

   Serve your pork belly pinwheels with fresh greens, a few extra blueberries, and a final drizzle of blueberry BBQ sauce.

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