Pulled Pork Smoked Atomic Buffalo Turd Jalapeno Poppers ABT

Leftover pulled pork – what a wonderful thing! Every year we have a big BBQ on Canada Day and I always make sure there is plenty of meat. This year I smoked 3 Boston butts, along with many other meats. I knew that there would be plenty of pulled pork left over, but I had no problem with that, as it would be enjoyed throughout the rest of the week. I love pulled pork straight, but it is also awesome to use as an ingredient in many other dishes.

Here are a few of my recipes with pulled pork:

Pulled Pork Pizza

Pulled Pork Hash

Pulled Pork Parfait

Today’s recipe might just be my favorite. That is not a surprise for me because I love atomic buffalo turds and jalapeno poppers. If you have never heard of ABTs, then you are in for a treat. These are jalapeno poppers, wrapped in bacon and smoked in a smoker. What a beautiful thing!

Pulled Pork Atomic Buffalo Turds-2

Use a small spoon to scoop out the seeds and the membrane to make little jalapeno boats. The majority of the heat is in the seeds and the membrane, so if you want the ABTs to have some extra kick, leave some of the membrane in the pepper. Spread some cream cheese in the jalapeno pepper and top with some pulled pork. I am drooling already!

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Wrap the jalapeno pepper with half of a bacon slice. Try and get two wraps around the pepper.

Pulled Pork Atomic Buffalo Turds

You could make these up to a day ahead and keep them in the fridge, ready to go.

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Set the smoker for around 225-230F and smoke for around 2-3 hours. You can tell they are done when the bacon is browned and starting to render and crisp.

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5 from 1 vote

Pulled Pork Smoked Atomic Buffalo Turd Jalapeno Poppers ABT

Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 2 -3
Author Steve Cylka

Ingredients

  • 6 jalapeno peppers
  • 6 slices of bacon , cut in half
  • 1/3 cup cream cheese
  • 1/3 cup grated cheddar cheese
  • 3/4 cup pulled pork
  • 1/4 cup bbq sauce , optional

Instructions

  • Slice the jalapenos lengthwise. Using a spoon, remove the seeds and membrane.
  • Mix together the cream cheese and cheddar cheese.
  • Fill the hollowed out portion of the peppers with cheese mixture.
  • Place some pulled pork on top of the cream cheese. Wrap the half slice of bacon around the jalapeno. If the bacon is not staying tightly wrapped, it may be necessary to use a toothpick to hold it in place.
  • Smoke the ABTs in the smoker, set at 225F, for 2-3 hours, or until the bacon is browned.
  • If desired, finish off by brushing the ABTs with BBQ sauce.

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About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.

8 comments

  1. You had me hello with this one… this is the best of all the best ingredients. Spicy and bacon!! Of course the name turd…LOL! 🙂

  2. First, great recipe. I’m going to try it tomorrow.

    Second, do you happen to know what model smoker that is? I like the digital readouts. Much more sophisticated than mine.

    thanks

  3. Nope, no cream cheese, use a chunk of 5 to 7 year old cheddar. I have a MES 30 inch, some ribs racks, a Weber one touch 22.5 Charcoal grill and Gas Grill I also have Backyard Grill Jalapeno Cooker and corer and have made the same, using cheddar cheese. Although I have never put pulled pork into them. I will have to try this and see what the neighbors think.

  4. I’m thinking Kev and I need to welcome Bradley into our lives just so I can make ABTs. Loved inhaling them on Canada Day!

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