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Pulled Pork Shotgun Shells
Przekąska

Pulled Pork Shotgun Shells

5 godz.Porcje: 5Nutri-Score D€€
od @cookingintheyard1 importugotowano 0 razy
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Składniki

5 osób
  • cream cheese (softened)Nabiał225 g
  • pulled pork (chopped)Inne300 g
  • shredded cheese (shredded)Nabiał100 g
  • green onions (chopped)Warzywa i owoce2 kawałki
  • BBQ rub (divided)Przyprawy30 g
  • manicotti shells (uncooked)Produkty zbożowe5 kawałki
  • bacon (2 slices per shell)Inne10 kawałki
  • BBQ sauce (for glazing)Spiżarnia120 ml

na porcję

Wartości odżywcze

358kcal

Węglowodany
12 g
Białko
19 g
Tłuszcz
26 g

krok po kroku

Przygotowanie

  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.
    Krok 1

  2. Fill the shells

    • Pipe the filling into the uncooked manicotti shells.
    Krok 2

  3. Wrap in bacon

    • Wrap each filled shell in bacon, using 2 slices per shell.
    Krok 3

  4. Chill

    • Place the wrapped shells in the fridge for 2 hours to overnight.
    Krok 4

  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.
    Krok 5

  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.
    Krok 6

  7. Glaze and serve

    • Cover the shells with BBQ sauce and leave in the smoker for 10 minutes.
    • Serve hot.
    Krok 7
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