Quick Tailgating Bites: Pulled Pork Poppers
October 9, 2013
Looking to step up your tailgating grill game? Here’s one of my favorite appetizers that are a twist on a fan favorite – the jalapeno popper, also known as Atomic Buffalo Turds or ABTs.
When making ABTS, many folks like to cut the jalapeno in half lengthwise to create a boat for the stuffing but I prefer to serve my guests the whole shebang, using a jalapeno rack to keep them upright during the cooking process and thereby create more space for your other grilling needs.
When in a bind, I’ll also create a homemade rack by simply cutting 12 1inx1in “X”s in to an inverted disposable aluminum half pan and gently pushing the bottom portion of the peppers through to create a hole.
And while there are tools available that do a great job of removing the seeds and ribs from the whole jalapeno (which not only creates more room for the pulled pork or other stuffing but also cuts down the heat level of the jalapenos significantly), I find that the handle end of a regular kitchen spoon does the trick and cuts down on the number of tools you need to keep track of on game day. It’s also a great idea to wear a food safe glove when cleaning the peppers otherwise you’ll be feeling the pain as soon as you touch your eyes or something worse!
Pulled Pork Poppers
- 24 jalapenos
- 12 slices bacon but in half lengthwise
- 4 cups pulled pork
- 2 tbsp. barbecue dry rub
- ¼ cup barbecue sauce
Prepare grill for medium-high heat cooking (approximately 300 degrees). Remove the tops and stems from the jalapenos. Using the handle side of a standard kitchen spoon, remove the seeds and stems from the interior of the jalapenos. In a medium mixing bowl, combine the pulled pork, dry rub and barbecue sauce and mix well. Insert as much seasoned pulled pork as the peppers will handle (approximately 1.5 tbsp.) and wrap each one with ½ slice of bacon.
Place stuffed jalapenos in to a jalapeno rack, set it on to the grill grate and close the lid. Allow the poppers to cook for 20-30 minutes until the bacon is completely crisped and the pork is heated throughout. Remove and serve.
- Clint Cantwell, Grilling.com Editor