Recipe courtesy of Fox Bros. Bar-B-Q

Fox Bros. Bar-B-Q Smoked Pork Jalapeno Poppers

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  • Level: Advanced
  • Total: 15 hr (includes resting time)
  • Active: 1 hr 50 min
  • Yield: 16 poppers
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Canola oil, for frying

8 jalapenos 

8 ounces cream cheese 

6 ounces shredded Cheddar Jack cheese 

4 ounces Fox Bros. Chopped Smoked Pork, recipe follows, tossed in barbecue sauce

2 eggs 

1/2 cup all-purpose flour 

1 cup panko breadcrumbs

Ranch dressing or your favorite dipping sauce, for serving

Fox Bros. Chopped Smoked Pork:

1 1/2 cups paprika

1 1/4 cups kosher salt 

3/4 cup chili powder 

1/2 cup granulated garlic powder 

1/2 cup granulated onion powder 

1/2 cup ground black pepper 

One 8- to 10-pound pork butt 


Special equipment:
a smoker; wood chips; a deep-frying thermometer
  1. Bring a few inches of canola oil to 350 degrees F in a deep pot.
  2. Trim the tops from the jalapenos, then fry until blistered and soft, 5 to 8 minutes. Cut in half and remove seeds and membranes. (Keep oil warm.)
  3. Mix the cream cheese and Cheddar Jack together in a bowl.
  4. Open a jalapeno half and spread some Chopped Pork along the bottom of the jalapeno, making a 1/4- to 1/2-inch layer. Spread the cheese mixture along the top of the pork mixture. Repeat until all jalapeno poppers are prepped.
  5. Beat the eggs in a bowl. Add the flour to a second bowl. Add the breadcrumbs to a third.
  6. Roll the stuffed jalapeno in the flour first, then submerge it in the egg, then move to coat in the breadcrumbs. Set on a rack. Repeat until all jalapenos are breaded, then repeat the breading process one more time on all jalapenos.
  7. Bring frying oil back to 350 degrees F.
  8. Fry poppers until golden brown. Remove to a rack to dry. Serve with ranch dressing or your favorite dipping sauce.

Fox Bros. Chopped Smoked Pork:

Yield: enough for 18 poppers plus leftover meat
  1. Preheat a smoker to 225 degrees F.
  2. Stir together the paprika, salt, chili powder, garlic powder, onion powder and pepper in a bowl. (See Cook's Note.)
  3. Season the pork butt liberally with the dry rub (save the remainder for another use). Place on smoker and let smoke, adding wood chips as necessary to provide smoke, until the internal temperature registers 200 degrees F, 10 to 12 hours. Let rest for 2 hours, then chop.

Cook’s Note

If you like a really spicy rub, add 2 tablespoons chipotle chile powder or 1 tablespoon cayenne pepper.