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