Ingredients
2 bars cream cheese, softened
1/2 lb. pulled pork or carnitas, shredded
10 jalapeno peppers, seeded and halved lengthwise
20 strips of bacon, uncooked
toothpicks
Preparation
light charcoal in fire box of smoker. soak wood chips in water for at least 30 mins (apple, hickory, and pecan work best).
using a fork or your hands, combine cream cheese and pork bits in a large bowl. mix very well.
cut off stems, slice lengthwise, and remove seeds and membranes from 10 jalapeno peppers, leaving a pepper “canoe.” using a spoon, fill each jalapeno half with cream cheese mixture, wrap with slice of bacon, and secure with toothpick.
place assembled jalapenos on rack away from heat in smoker. add wood chips to fire, close lid, and smoke for 3-4 hours, replenishing chips as necessary. bacon should be crisped and cooked through. serve on platter, and feel your arteries clog with each bite.
