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Pulled Pork Shotgun Shells
5 hPour 5Nutri-Score D€€
D
5 h
5 hPulled Pork Shotgun Shells
recette de
@cookingintheyard
@cookingintheyard
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
cream cheese (softened)Produits laitiers225 g
pulled pork (chopped)Autres300 g
shredded cheese (shredded)Produits laitiers100 g
green onions (chopped)Fruits et légumes2 morceaux
BBQ rub (divided)Épices30 g
manicotti shells (uncooked)Céréales5 morceaux
bacon (2 slices per shell)Autres10 morceaux
BBQ sauce (for glazing)Épicerie120 ml
par portion
Nutrition
358kcal
- Glucides
- 12 g
- Protéines
- 19 g
- Lipides
- 26 g
pas à pas
Préparation
- Étape 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.
- Étape 2
Fill the shells
- Pipe the filling into the uncooked manicotti shells.
- Étape 3
Wrap in bacon
- Wrap each filled shell in bacon, using 2 slices per shell.
- Étape 4
Chill
- Place the wrapped shells in the fridge for 2 hours to overnight.
- Étape 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.
- Étape 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.
- Étape 7
Glaze and serve
- Cover the shells with BBQ sauce and leave in the smoker for 10 minutes.
- Serve hot.