Piggy Poppers

I have to start off by saying that I stole this recipe from my brother Chris, so I have to say thank you to him. This recipe you can do with almost any pepper.  My pepper of choice???  The jalapeno is my choice.  However, for those of you without the stomach for a jalapeno, the pablano pepper is fine.  Here is how this works...


Ingredients
4 Jalapeno peppers (if you would like a not so spicy pepper, you can substitute Poblanos)
1-1/12 cup pulled pork
1 pkg softened cream cheese
8 slices of bacon

First, you will need to cut the jalapeno peppers in half.  If you can take the heat, you can leave the seeds and ribs in.  If you want to keep these a little more tame, remove the seeds and ribs.  Next you will need to take about a tablespoon of cream cheese and spread it into the halved jalapeno.  Now, you will also be placing the pulled pork on top of this, so if a tablespoon looks to be too much because your pepper is small...make your adjustments accordingly.  The same applies for if you are using the poblano pepper, they are usually larger than jalapenos so if you need to add more cream cheese go right ahead.  I myself have never had a problem with too much cheese!
After filling all of your pepper canoes with cream cheese you will then want to put some pulled pork on top of the cream cheese.  Once you have completed this, you are going to wrap each stuffed jalapeno with a piece of bacon.  What goes good with pork...ummm, that's right more pork...and who doesn't love bacon!
Now that you have your piggy poppers all wrapped and ready to go, you will need to get your grill ready!  Once your grill is hot, make sure it is at about medium temperature.  You don't want the heat too high because it will burn your bacon and leave your peppers still crisp!  So, place the poppers on the grill (medium heat).  You will have to keep an eye on them and continue to rotate them so the bacon cooks on all sides.  You are dealing with grease and fire, so please be cautious while manning your grill.  These will need to cook for about 10-15 minutes or until the bacon looks golden brown and the peppers are just beginning to become soft.  Just to add a little extra flavor to them I brush them with Frank's Sweet Chili Sauce.  You by no means need to do this as they taste great on their own, however I am a sucker for sweet and spicy!

(pictures on site)