Pulled Pork Jalapeno Poppers

Hey, welcome to my channel! On this video I'll be slow smoking a pork butt on my MasterBuilt 560. Keeping it simple, and at the end I'll be making pulled pork jalapeño poppers. So check it out, you're not gonna want to miss this!

Ingredients....

∙ 6 to 8 pound pork butt.
∙ Mustard for binder.
∙ Killer hogs AP Seasoning.
∙ Heath Riles Garlic butter Seasoning.
∙ Fiesta brand Fajita Seasoning.
∙ 1 cup of light brown sugar.
∙ 1 12oz cherry Dr Pepper.
∙ 6 large Jalapeños.
∙ 1 block of cream cheese.
∙ 1/2 pound wrights bacon.

The cook....

Prep pork butt and trim off any corners that might burn up in smoker, next you you'll need to score the fat cap about 1/4 inch deep' in a cross hatch pattern. Now rub mustard all over pork butt for a binder, and apply seasonings or your favorite pork rub. Preheat your smoker to 225℉ and smoke your pork butt for a good 3 to 4 hrs, or until it gets a good bark. On this cook I'm using pecan wood for a good mild smoke flavor. Once you have the desired bark and color you want, put your pork butt in a small pan and apply cherry Dr Pepper, with a little bit of brown sugar. Wrap top of pan with a sheet of foil, place back on smoker and increase the temperature to 250℉ to speed up the cooking process. Continue to cook the pork butt until it reaches an internal temperature of 203℉. Once it hits 203℉ remove the pork butt form the smoker, and let it rest for a good 2hrs. Shred and prep for your jalapeño poppers. (You can also refrigerate your pulled pork and make your poppers the next day.)

Pulled pork poppers...

Start by slicing your jalapeños in half, and apply a small amount of cream cheese (leave enough room for your pulled pork). If it's the next day, just apply the pulled pork at refrigerator temperature, no need to reheat. Once your cream cheese and pulled pork are prepped on the pepper, wrap with one slice of bacon, preheat your smoker/grill to 350℉, and apply poppers to smoker/grill until the bacon is at your desired crisp and color. You can also apply a little bbq sauce once your bacon is cooked for an extra burst of flavor.