Shredded Pork Poppers
Here’s a little heat to enjoy as the cooler fall temperatures start to set in, featuring some Indiana Kitchen pulled pork.
Servings Prep Time
12poppers 25minutes
Cook Time
35minutes
Servings Prep Time
12poppers 25minutes
Cook Time
35minutes
Ingredients
Instructions
  1. Slice each jalapeño open lengthwise, then make a small crosswise cut at the stem end to form a T. Gently open the jalapeños and scrape out the seeds and membranes with a knife.
  2. Add the milk and water to a large bowl and soak the jalapeños for 15 minutes, stirring once or twice.
  3. Meanwhile, mix the cheddar, cream cheese, pulled pork and chili powder in a bowl with your hands.
  4. Drain the jalapeños and pat them dry. Stuff 1 to 2 tablespoons cheese filling into each pepper.
  5. Put the flour in a shallow dish. Whisk the eggs and 1/2 teaspoon salt in another dish. Put the breadcrumbs in a third dish. One at a time, hold the peppers by the stems and dredge in flour, then dip in the beaten eggs, letting the excess drip off, and roll in the breadcrumbs; dip in the eggs again and reroll in breadcrumbs. Transfer to a plate and refrigerate until the coating sets, about 20 minutes.
  6. Heat about 1 inch of vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 300 degrees F.
  7. Fry the jalapenos in batches, turning until golden brown, 4 to 5 minutes per batch.
  8. Drain on paper towels. Sprinkle with salt and serve with barbecue sauce.
Recipe Notes

*This recipe assumes you already have pulled pork prepared. For our Indiana Kitchen Pulled Pork recipe, see https://indianakitchen.com/recipe/slow-cooker-pulled-pork/.