Tentempié
Pulled Pork Shotgun Shells
5 hPara 5Nutri-Score D€€
D
5 h
5 hPulled Pork Shotgun Shells
receta de
@cookingintheyard
@cookingintheyard
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
cream cheese (softened)Lácteos225 g
pulled pork (chopped)Otro300 g
shredded cheese (shredded)Lácteos100 g
green onions (chopped)Frutas y verduras2 piezas
BBQ rub (divided)Especias30 g
manicotti shells (uncooked)Cereales5 piezas
bacon (2 slices per shell)Otro10 piezas
BBQ sauce (for glazing)Despensa120 ml
por ración
Nutrición
358kcal
- Carbohidratos
- 12 g
- Proteínas
- 19 g
- Grasas
- 26 g
paso a paso
Preparación
- Paso 1
Make the filling
- In a bowl, mix the softened cream cheese, chopped pulled pork, shredded cheese, chopped green onions and 1 tbsp of the BBQ rub until well combined.
- Paso 2
Fill the shells
- Pipe the filling into the uncooked manicotti shells.
- Paso 3
Wrap in bacon
- Wrap each filled shell in bacon, using 2 slices per shell.
- Paso 4
Chill
- Place the wrapped shells in the fridge for 2 hours to overnight.
- Paso 5
Season and smoke
- Set the smoker to 250°F (120°C) and coat the shells in the remaining BBQ rub.
- Smoke for 2 hours.
- Paso 6
Crisp the bacon
- Increase the temperature to 350°F (175°C) and cook for about 1.5 to 2 hours, until the bacon is cooked to your preferred doneness.
- Paso 7
Glaze and serve
- Cover the shells with BBQ sauce and leave in the smoker for 10 minutes.
- Serve hot.