Ingredients

Pulled Pork BBQ Tater Tots

  • 2 lbs. russet potatoes
  • 1 tsp. salt
  • 1 tsp. pepper
  • 2 Tbsp. green onion
  • ½ cup Smoke’NFast Pulled Pork
  • ½ cup grated cheddar cheese
  • ½ cup grated jack cheese
  • canola oil

Pulled Pork and Bacon Wrapped Jalapeños

  • 4-5 medium jalapeños
  • 1 cup Smoke’NFast Pulled Pork
  • 1 cup cream cheese
  • 4-5 slices Smithfield Bacon

Alabama White BBQ Sauce

  • 1 cup mayonnaise
  • 1 Tbsp. creole mustard
  • 1 tsp. prepared horseradish
  • 1 clove garlic, minced
  • ½ tsp. ground black pepper
  • ¼ cup white vinegar
  • ¼ tsp. salt
  • ¼ tsp. paprika

Details

Product:

Bacon, Pulled Pork

Meal Course:

Lunch

Dish Type:

Appetizer, Side Dish

Preparation

Pulled Pork BBQ Tater Tots

  1. Finely shred russet potatoes while still hot.
  2. Stir in salt, pepper, green onion, smoked diced pork and grated cheddar jack cheese.
  3. Heat 1/4-in oil in heavy pan.
  4. Form potato-cheese mixture into 3 inch cylinders and drop in oil; fry until slightly golden.
  5. Drain on paper towels and serve warm with Alabama White BBQ Sauce.

Pulled Pork and Bacon Wrapped Jalapeños

  1. Remove stems and cut medium jalapeños in half; lengthwise. Remove seeds.
  2. Fill core with ½ ounce pulled pork and ½ ounce cream cheese.
  3. Wrap bacon around filled jalapeño and secure with toothpick.
  4. Roast on char grill for approximately 15-20 minutes over indirect heat; turning frequently until bacon is cooked.
  5. Drain on paper towels and serve warm with Alabama White BBQ sauce.

Alabama White BBQ Sauce

  1. Combine the ingredients in a medium bowl. Refrigerate 1 hour.