Saddleback Chops—also known as Kan Kan or Pork Tomahawk Chops—are a meat lover’s dream. Featuring pork loin, ribs, belly, and crispy skin all in one epic cut, this heritage-style chop is as flavorful as it is show-stopping. With the right prep, you’ll get juicy meat and crackling skin that’s next-level good.
Pork Kan Kan Chops
I dreamed about this cut for two years before I finally had it on my smoker. The Pork Saddleback Chop is what happens when you combine pork chop, ribs, belly, and skin—all in one glorious piece of meat. Whether you call it a Kan Kan Chop, Pork Tomahawk, or a Saddleback, this is BBQ royalty. The trick to nailing this recipe? Drying out the skin overnight for crackling that snaps like candy and flipping the chop to ensure balanced cooking across all those layers.
How to Make Pork Kan Kan Chops (Saddleback Chops)
Preparation
Start by removing the Saddleback Chops from their packaging. Place them uncovered on a wire rack over a baking sheet and let them dry in the refrigerator for 24 hours. This critical step dries out the skin, helping you get that perfect crunchy crackling later.
Scoring & Seasoning
After the 24-hour fridge rest, take your chops out and let them come to room temp. Use a sharp boning knife to score the skin every ½ inch. Don’t skip this—it helps render fat and crisps the skin evenly. Spray or rub the surface with a binder like oil or duck fat, then hit the meat with an even layer of Yonedas White followed by Yonedas Gold seasoning. Let the rub soak in for 20 minutes.
Smoking
Place the Saddleback Chops directly on your smoker grates at 300°F. Smoke for 2 hours, flipping every 30 minutes to promote even cooking and crackling formation. Pay attention in the final stretch—rotate the chops more frequently if needed to prevent burning while the skin puffs and crisps.
Resting & Serving
Once the pork reaches 165°F internal temperature and the crackling looks crispy, remove it from the smoker. Let it rest for at least 10 minutes before slicing to let juices settle. Serve with BBQ sauce on the side—but leave the crackling un-sauced for that perfect crunch.
Best Beer To Pair With Pork Kan Kan Chops
Brown Ale
Nutty, malty, and smooth—great for matching the smoky pork belly and charred edges.
Dry Cider
The crisp acidity of a dry cider balances the fattiness of the belly and enhances the pork’s natural sweetness.
Lager
A cold, clean lager refreshes the palate between bites of juicy pork and rich crackling.
Pork Kan Kan Chops, AKA Saddleback Chops
Equipment
- Louisiana Grills Black Label 1000
- BBQ Tongs
- You Need a BBQ Cutting Board
- Yonedas Akita Boning Knife
Ingredients
- 2 each Pork Saddleback Chops
- ¼ cup Yonedas Jacek Chocolate BBQ Rub
- ¼ cup Yonedas Gold Seasoning
- ½ bottle Yonedas Chicken and Rib BBQ Sauce
Instructions
- Dry pork chops uncovered in the fridge for 24 hours
- Score the skin every ½ inch
- Rub with oil/duck fat, season with Yonedas White & Gold
- Let sit 20 minutes
- Smoke at 300°F for 2 hours, flipping every 30 minutes
- Cook to 165°F internal and watch for crispy crackling
- Rest 10 minutes before slicing
- Serve with sauce on the side (but not on the skin!)
Pork Kan Kan Chops FAQs
What other names is this cut known by?
This pork cut goes by many names: Pork Saddleback, Kan Kan Chop, Pork Tomahawk, Pork Cross Section, Pork Loin Chop with Belly Attached, and Mohawk Chop. Whatever you call it, it’s packed with flavor.
Will the pork chop dry out before the belly is done?
Surprisingly, no! Thanks to the fat cap and low, slow cooking, the chop stays juicy. It won’t be medium rare, but it will be flavorful and tender.
Do I really need to dry the skin for 24 hours?
Yes. This step is crucial for creating perfect pork crackling. Without drying, the skin will steam instead of crisp.
Where can I buy these chops?
Freson Bros stores across Alberta often carry them. You can also ask your local butcher to cut one for you—just request a pork loin chop with the belly, ribs, and skin still attached.