These Pulled Pork Jalapeño Poppers made by Weber Ambassador Jordan Isom of FireFoodFamily on the new Searwood XL 600 Pellet Grill are so much fun to make and great for game day or a tailgate!
Ingredients:
1 Bone in Pork Shoulder
Mustard
BBQ rub
10 large jalapeños
20 strips of bacon
2 blocks cream cheese
Handful fresh chives
8oz shredded Gouda
8oz shredded cheddar
BBQ sauce
Brown sugar
Directions:
Start off by setting up the Rotesserie and Fire up the Weber Searwood XL to 275F degrees.
While that comes up to temp, rub down the pork shoulder with mustard as a binder, then generously season with your favorite bbq rub. Slide the Rotesserie spit through and secure on both ends. ( I forgot to show in the video but I also tied three trusses around the pork butt to ensure that it held together. ) Place onto the smoker and basically let roll until it reaches an internal of 205F degrees. I sprayed a few times with Dr Pepper but that’s totally optional.
Once the butt is done wrap in a tinfoil pan and a towel. Place in a cooler to rest.
Next in a large bowl add 2 softened blocks of cream cheese, the Gouda, cheddar, chives, and a few good sized tablespoons of bbq rub and mix thoroughly.
Next wash, slice, and devein the jalapeños. Add a nice layer of cream cheese mixture to half a jalapeño. I like to add bbq sauce to the pulled pork before adding a heaping amount on top of the cream cheese and a sprinkle of brown sugar. Wrap in bacon making sure to completely cover.
Place on a rack and season the bacon with more bbq rub. Smoke at 275F degrees for about an hour or until the bacon is done. Enjoy!
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