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Pulled Pork Shotgun Shells
Snack

Pulled Pork Shotgun Shells

5 hServes 5Nutri-Score D€€
from @cookingintheyard1 import0 cooked
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what you need

Ingredients

5 people
  • cream cheese (softened)Dairy225 g
  • pulled pork (chopped)Other300 g
  • shredded cheese (shredded)Dairy100 g
  • green onions (chopped)Produce2 pieces
  • BBQ rub (divided)Spices30 g
  • manicotti shells (uncooked)Grains5 pieces
  • bacon (2 slices per shell)Other10 pieces
  • BBQ sauce (for glazing)Pantry120 ml

per serving

Nutrition

358kcal

Carbs
12 g
Proteins
19 g
Fat
26 g

step by step

Method

  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.
    Step 1

  2. Fill the shells

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

  3. Wrap in bacon

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

  4. Chill

    • Place the wrapped shells in the fridge for 2 hours to overnight.
    Step 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.
    Step 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.
    Step 6

  7. Glaze and serve

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