Snack
Pulled Pork Shotgun Shells
5 uVoor 5Nutri-Score D€€
D
5 u
5 uPulled Pork Shotgun Shells
recept van
@cookingintheyard
@cookingintheyard
1 recept
1 import
0 keer gekookt
wat je nodig hebt
Ingrediënten
cream cheese (softened)Zuivel225 g
pulled pork (chopped)Overig300 g
shredded cheese (shredded)Zuivel100 g
green onions (chopped)Groente en fruit2 stukken
BBQ rub (divided)Kruiden en specerijen30 g
manicotti shells (uncooked)Granen5 stukken
bacon (2 slices per shell)Overig10 stukken
BBQ sauce (for glazing)Voorraadkast120 ml
per portie
Voedingswaarden
358kcal
- Koolhydraten
- 12 g
- Eiwitten
- 19 g
- Vetten
- 26 g
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Fill the shells
- Pipe the filling into the uncooked manicotti shells.
- Stap 3
Wrap in bacon
- Wrap each filled shell in bacon, using 2 slices per shell.
- Stap 4
Chill
- Place the wrapped shells in the fridge for 2 hours to overnight.
- Stap 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.
- Stap 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.
- Stap 7
Glaze and serve
- Cover the shells with BBQ sauce and leave in the smoker for 10 minutes.
- Serve hot.