Pulled Pork Jalapeño Poppers With Raspberry Sauce
- Yield:12 poppers
- Active time:45 mins
- Total time:45 mins
This recipe appears in:
To Reach Jalapeño Popper Perfection, Add Pulled Pork and BaconJalapeño poppers get crazy with bacon, pulled pork, two types of cheese, and tangy raspberry sauce. [Photographs: Morgan Eisenberg]
Jalapeño poppers get a barbecue-style update with bacon, pulled pork, and tangy raspberry sauce. No frying necessary: just cut the jalapeños in half, stuff them, roast them, and serve them with sauce for a sweet, spicy, smoky, and downright delicious appetizer.
Why this recipe works:
- Wrapping the peppers in bacon adds crispiness and helps hold in the cheese and pulled-pork mixture, so no breading and frying is necessary.
- The raspberry sauce adds brightness and tartness to balance out the smoky spice of the roasted jalapeños.
Note: For the pulled pork, you can oven-bake, slow-roast, slow-cook, smoke, or use store-bought pulled pork, as long as it is coated in barbecue sauce.
Ingredients
- 10 ounces raspberries
- 2 tablespoons sugar
- 2 tablespoons apple cider vinegar
- Pinch of chipotle chili powder (or more, to taste)
- Kosher salt
- 6 ounces cream cheese, softened
- 4 ounces sharp cheddar cheese, shredded
- 10 ounces pulled pork coated in barbecue sauce (see note above)
- 12 jalapeño peppers, halved, seeded, and membranes removed
- 12 slices bacon, cut in half
- Cilantro leaves, to garnish
Directions
-
1.
In a saucepan, combine the raspberries, sugar, and apple cider vinegar and heat over medium-low heat, stirring occasionally, until the raspberries are broken down into a thick sauce the mixture coats the back of a spoon, about 20 minutes. Stir in chipotle chili powder and season with salt. If desired, strain to remove seeds. Let cool to room temperature.
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2.
Preheat the oven to 400 °F. In a medium-sized bowl, stir together cream cheese, cheddar cheese, and pulled pork until evenly distributed. Spoon the filling generously into the halved jalapeños. Wrap a half-strip of bacon around the middle of each stuffed jalapeño half, tucking the cut sides underneath the poppers. Place the wrapped poppers on a baking sheet lined with parchment paper.
-
3.
Bake until the bacon is crisp and the cheese begins to brown, about 25 minutes. If you like your bacon extra crisp, turn the broiler on for the last 2 minutes.
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4.
Let poppers cool slightly, then drizzle with raspberry sauce and garnish with cilantro. Serve warm.