12 Days of Grilling

Chef John Van House is back for his third appearance in TCL’s 12 Days of Grilling Series! He shows us how to make Pulled Pork stuffed, Bacon-wrapped, Jalapeno Poppers with a spicy jam.

Ground Pork Burgers:

• Pork shoulder, bacon, onions, cheddar cheese, brioche bun
• Grind Pork into 8 ounce patties
• Preheat Grill
• Rotate patties after 2-3 minutes for grill marks. flip and repeat
• Top with cheese and allow to melt
• Grill Onions (Its ok if they are dark)

Pulled Pork Stuffed Bacon Wrapped Jalapeno Poppers with Spicy Jam:

• Pork Shoulders, Jalapenos, cream cheese, bacon, spicy jam
• Preheat Grill, move coals to one side and add wood chips
• Smoke the shoulder on the other side on covered grill and smoke for 1 hour (temp should get to 250 degrees)
• Bake in 225 degree oven for 8-12 hours
• Pork is done when it reaches internal temp of 190 degrees.
• Cut peppers from tip to stem without cutting in half
• Remove seeds and white membrane
• Stuff with cream cheese and pulled pork
• Wrap with bacon and secure with toothpick
• Grill until bacon is cooked and filling is hot
• Glaze with Spicy Jam