These Pulled Pork Jalapeño Poppers are a fun and delicious treat perfect for game day or tailgating. They are made with a bone-in pork shoulder, jalapeños filled with a creamy mixture, and wrapped in bacon, then smoked to perfection.
1: Set up the Rotisserie and fire up the Weber Searwood XL to 275°F.
2: Rub down the pork shoulder with mustard as a binder, then season with BBQ rub.
3: Slide the Rotisserie spit through and secure on both ends.
4: Place onto the smoker and let roll until an internal temperature of 205°F.
5: Wrap the pork in a tinfoil pan and towel, then place in a cooler to rest.
6: In a large bowl, add softened cream cheese, Gouda, cheddar, chives, and BBQ rub, and mix thoroughly.
7: Wash, slice, and devein the jalapeños, then add a layer of cream cheese mixture to half.
8: Add BBQ sauce to pulled pork, then a heaping amount on top of cream cheese and sprinkle of brown sugar.
9: Wrap in bacon, ensuring to cover completely, and season with more BBQ rub.
10: Smoke at 275°F for about an hour or until bacon is done.
