8 jalapeño chile peppers
2 cups pulled pork, cooked and shredded
1/2 cup of brown sugar bacon, cooked and chopped
1 1/2 tbsp. olive oil
1 cup shredded cheddar cheese
1 bottle Hot BBQ Sauce
2 tbsp. green onion, chopped
Step 1
Pre-heat oven to 375°F.
Step 2
Slice peppers lengthwise through center to create two halves. Discard seeds.
Step 3
Pierce skin of potato several times with a fork.
Step 4
Combine pulled pork and 1 cup of Hot BBQ Sauce in saucepan and simmer on low until pork is heated through and warm.
Step 5
Fill each half of the peppers with 2-4 tablespoons of pulled pork.
Step 6
Place peppers on a greased baking sheet.
Step 7
Top with cheese and bake for 20-30 minutes, until cheese is golden and bubbly.
Step 8
Top with brown sugar bacon crumbles, bbq sauce and green onion. Serve and Enjoy.
Smoky mesquite with sea salt & pepper
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