Pulled Pork Jalapeño Poppers: a Flavorful Snack Idea

Why This Recipe Works

First off, the combination of pulled pork with cream cheese and cheese just makes sense. The richness of the cream cheese pairs so well with the savory pulled pork, creating a filling that’s downright addictive. Adding the bacon?

That’s just the icing on the cake. When it crisps up while smoking, it adds a crunchy texture that contrasts beautifully with the creaminess of the filling. Trust me, you won't regret wrapping them in bacon.

Ingredients

For this recipe, you’ll need:

• 1 cup pulled pork
• 1 (8-ounce) block cream cheese, softened
• ½ cup shredded cheddar cheese
• ½ cup shredded mozzarella cheese
• 2 tablespoons your favorite barbecue rub or seasoning, divided
• 6 large jalapeños
• 12 slices regular-cut bacon
• Your favorite barbecue sauce, for glazing
• Ranch or your favorite dipping sauce, for serving

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The pulled pork is a key player here, so if you have leftovers from a previous cookout, this is a perfect way to use them up. If you don’t have any, don’t stress - I’ve got a simple method for making some that won’t take all day.

How to Make It

Let’s get things rolling. Start by preheating your smoker to about 375 degrees F. If you’re using a grill, set it up for indirect cooking.

While that’s heating up, grab a mixing bowl and combine the softened cream cheese, shredded cheddar, shredded mozzarella, and one tablespoon of your barbecue rub. Mix it all together until it’s nice and creamy. I like to use a fork for this; it gets everything blended well and saves on cleanup.

Now, let’s prep those jalapeños. Slice each one in half lengthwise and scoop out the seeds and membranes. This is crucial if you want to keep the heat at a manageable level. If you like it spicy, leave a few seeds in, but I usually opt for a milder kick. Once they’re ready, set them aside.

Next, it’s time to fill those jalapeños. Spoon that cheesy mixture into each half, but don’t stop there! Top each one with a generous pinch of pulled pork. Seriously, go big or go home on the pork - it’s what makes these poppers sing.

Now for the best part: wrapping them in bacon. Take a slice of regular-cut bacon and wrap it around each stuffed jalapeño. Make sure the ends are tucked underneath to keep everything together while they cook. I usually find that if the bacon is hanging out, it can get a little too crispy or even burn, so tucking it in is key here.

Once all your poppers are assembled, place them on a wire rack. This allows the smoke to circulate around them and helps the bacon cook evenly. Season the outside with the remaining tablespoon of barbecue rub. Don’t skip this part; it adds a nice flavor to the bacon.

Now, slide those bad boys into the smoker for about 30 minutes. Keep an eye on them, as smoking times can vary. You want the bacon to reach your desired level of crispiness. I like mine golden brown and crispy, but if you prefer it a bit softer, adjust accordingly.

After 30 minutes, brush each popper with your favorite barbecue sauce. This adds a sweet glaze that takes them to another level. Pop them back in for about 5 more minutes to let that sauce set.

Once they’re done, remove the poppers from the smoker and let them rest for about 10 minutes. This will make them easier to handle and allows the filling to firm up a bit.

Serve these hot with ranch or whatever dipping sauce you love. The combination of the smoky poppers with a cool dip is just heavenly.

Tips / Variations

If you’re feeling adventurous, try adding some diced habaneros or a splash of hot sauce to the cheese mixture for an extra kick. You could even swap out the jalapeños for mini bell peppers if you want a milder version.

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Another fun idea is to do half with bacon and half without for those who might be avoiding it. You could use a different type of cheese like pepper jack for a spicier twist.

Serving Ideas

These poppers are perfect for game day, BBQs, or just a fun night in with friends. They pair well with cold drinks, and I find they go fast, so be prepared to make a double batch! I love serving them alongside a nice, tangy coleslaw or some crispy potato chips for a bit of crunch.

Let me tell you, there’s nothing quite like pulling these out of the smoker. The smell alone will have everyone gathering around. So go ahead, give these pulled pork jalapeño poppers a try - you won’t be disappointed!

Pulled Pork Jalapeño Poppers: A Flavorful Snack Idea

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Servings: 12

Ingredients

• 1 cup pulled pork
• 1 (8-ounce) block cream cheese, softened
• ½ cup shredded cheddar cheese
• ½ cup shredded mozzarella cheese
• 2 tablespoons your favorite barbecue rub or seasoning, divided
• 6 l arge jalapeños
• 12 slices regular-cut bacon
• Your favorite barbecue sauce, for glazing
• Ranch or your favorite dipping sauce, for serving

Instructions

• Preheat your smoker to 375 degrees F.
• In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, shredded mozzarella cheese, and 1 tablespoon of your favorite barbecue rub. Mix well until everything is evenly combined, then set aside.
• Slice each jalapeño in half lengthwise and remove the seeds and membranes to create a canoe shape.
• Fill each jalapeño half with the cheese mixture, then top with a generous pinch of pulled pork.
• Wrap each stuffed jalapeño with one slice of regular-cut bacon, making sure the bacon ends are tucked underneath so they stay in place while cooking.
• Place the poppers on a wire rack and season the outside with the remaining barbecue rub.
• Smoke for about 30 minutes, or until the bacon reaches your preferred level of crispness.
• Brush each popper with your favorite barbecue sauce and cook for an additional 5 minutes to allow the glaze to set.
• Remove from the smoker and let the poppers rest for 10 minutes before serving.
• Serve hot with ranch or your favorite dipping sauce.