Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.
Hey there, snack lovers!
Are you in the mood for something a little spicy? I’ve got a treat for you!
Today, I’m sharing my mouth-watering pulled pork jalapeño poppers.
They’re loaded with flavor, and honestly, who can resist that cheesy, smoky goodness?
Perfect for parties or just a cozy night in, these poppers are sure to be a hit.
Let’s dive into this deliciousness!
Suggestions for Ingredient Substitution
Shredded pork can be replaced with shredded chicken or jackfruit for a vegetarian option. Both alternatives maintain a similar texture and absorb flavors well. For jackfruit, drain and shred canned young jackfruit, then sauté it with the onions and garlic before adding the barbecue sauce.
Jalapeño peppers can be substituted with mini bell peppers or poblano peppers for a milder heat level. This swap accommodates those who prefer less spicy foods while still providing a similar stuffed pepper experience. Adjust cooking time slightly as bell peppers may require longer to soften.
Bacon can be replaced with turkey bacon for a leaner option or thinly sliced eggplant for a vegetarian alternative. For eggplant, slice it thinly, brush with oil, and pre-cook until slightly crispy before wrapping the peppers. This maintains a savory, crispy exterior while reducing the dish’s fat content.
Preparation Time | 15-20 minutes |
Cooking Time | 40-50 minutes |
Total Time | 55-70 minutes |
Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2400-2800
- Protein: 150-170 g
- Fat: 180-200 g
- Carbohydrates: 60-70 g
Ingredients
- 12 to 16 large jalapeño peppers
- Olive oil, as needed
- 1 cup chopped onion
- 1 tablespoon garlic, minced
- 2 cups shredded pork
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup sweet barbecue sauce
- 12 to 16 pieces thick-cut bacon
- Extra bbq sauce for brushing
- Toothpicks
Step 1: Prepare the Peppers
Begin by cutting a slit in each pepper.
Run the peppers under water and clean out the seeds and membranes to reduce the heat and make room for stuffing.
Once cleaned, set the peppers aside.
Step 2: Cook the Filling
In a medium-sized sauté pan, coat the bottom with about 2 tablespoons of olive oil and heat it up over medium heat.
Add the onions and garlic, sautéing for about 5 minutes until they become softened.
Stir in the pork, along with some salt, pepper, and BBQ sauce.
Mix everything together well and heat through.
You only need to keep it on the stove for a couple of minutes.
Remove the pan from the heat and set it aside.
Step 3: Stuff and Wrap the Peppers
Depending on the size of your jalapeños or other chosen peppers, stuff each one with the pulled pork mixture, using a couple of tablespoons for each pepper.
Wrap a slice of bacon around each stuffed pepper and secure it with a toothpick to hold everything in place.
Step 4: Grill the Peppers
Preheat your grill to a medium-high heat, approximately 350-375 degrees Fahrenheit.
Once heated, place the prepared peppers on the grill.
Cook them until the bacon is fully cooked through, basting the peppers with additional BBQ sauce each time you flip them.
Ensure the peppers are well coated with the sauce for added flavor.
Allow the peppers to cook for about 45 minutes, turning frequently to avoid burning.
Step 5: Serve and Enjoy
Once the bacon is crisp and the peppers are thoroughly cooked, remove them from the grill.
Let them cool slightly before serving, as they will be hot.
Enjoy your delicious and smoky stuffed peppers!