Pulled Pork Jalapeño Poppers

These crowd-pleasing poppers bring heat, smoke, and creamy BBQ flavor in every bite. Made with smoked pulled pork, rich cream cheese, and wrapped in crispy bacon — they’re perfect for game day or your next cookout.

🛒 Ingredients

  • 8 oz cream cheese, softened
  • 8 oz shredded cheddar cheese
  • 8 oz smoked pulled pork (leftovers work great!)
  • Meat Church Honey Hog BBQ seasoning (to taste)
  • 12 large jalapeños, halved and cored
  • 12 slices thick-cut bacon
  • Honey BBQ sauce (I used Kinder’s, but use what you like)

📋 Instructions

  1. Prep the filling: In a bowl, mix cream cheese, shredded cheddar, pulled pork, and a generous shake of Honey Hog BBQ seasoning until fully combined.
  2. Stuff the peppers: Core the jalapeños and fill each half with the pork-cheese mixture.
  3. Wrap with bacon: Wrap each popper with a slice of thick-cut bacon and place seam-side down on a narrow wire baking rack.
  4. Season again: Dust the tops with another layer of Honey Hog BBQ rub for good measure.
  5. Smoke: Set your smoker to 275°F and cook the poppers for about 1 hour until the bacon begins to render and tighten.
  6. Crisp the bacon: Crank the heat to 400°F and cook until bacon is crispy, usually 10–15 more minutes.
  7. Sauce it up: In the final few minutes, brush each popper with your favorite honey BBQ sauce and let it caramelize before pulling them off the smoker.
  8. Serve hot: Let them rest 5 minutes and serve while the cheese is gooey and the bacon’s crisp. Perfect every time.

Recipe by Four Bites and Beyond. Backyard-tested and family-approved.