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