We had some leftover smoked pulled pork in the freezer, and I decided to use it to top some jalapeño popper appetizers. Now I will always set aside pulled pork so I never have to make them any other way!
I didn’t have any barbecue sauce prepared when I decided to make these, so I mixed the pork with just a bit of some homemade enchilada sauce that I had on hand, and we really liked it that way. Whichever you choose, use just enough to barely moisten the pork.
Smoked Pulled Pork Jalapeño Poppers
6 large jalapeño peppers
1 cup shredded cheddar cheese, divided
4 oz cream cheese, softened
¼ tsp garlic powder
1/8 tsp onion powder
1/8 tsp black pepper
1 cup smoked pulled pork (without sauce)
2-3 Tbs BBQ Sauce or Enchilada Sauce
Preheat oven to 400°F.
Halve the jalapeño peppers lengthwise. Scrape out seeds and ribs with a spoon. Place jalapeño halves on a foil-lined baking sheet.
Set aside ¼ cup of the shredded cheese to use later. In a small bowl, combine remaining ¾ cup shredded cheddar cheese, cream cheese, and seasonings. Mix well. Place about 1 Tbs on filling in each jalapeño half. Filling should be flush with the tops of the peppers.
Mix pulled pork with the BBQ sauce or enchilada sauce. Meat should be just barely moistened with the sauce. Place a small amount of pulled pork on the top of each uncooked jalapeño popper.
Bake for 20 minutes. Sprinkle tops of poppers with remaining ¼ cup shredded cheddar. Cook for an additional 5 minutes, or until cheese is melted. Let jalapeño poppers rest for about 5 minutes before serving.
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