Sometimes the simplest things are the best things and these pieces of pork are made into an appetizer with a stick that you can pop into your mouth one after another without even getting sauce on your hands.

Make plenty so when your guests go hog wild over these, there'll be plenty to go around!

Follow me: Twitter  |  Facebook  |  Instagram
Helpful Information
  • Preparation time: 15 minutes
  • Marinate time: 4 hours or overnight
  • Cook time: 1 hour
  • Smoker temperature: 225-240°F
  • Meat finish temperature: 145°F
  • Recommended wood: Apple (other fruit woods will also work)
What You'll Need

Get the Recipes for Jeff’s Rub and Sauce


recipe-ad-rub

Tender, succulent pieces of pork marinated in my very own original rub and then topped off at the end with the most delicious barbecue sauce you ever tasted.. It's all about the flavor!

promise you’ll love my dry rub/seasoning recipe and my barbecue sauce recipe or you don’t pay!

Reasons to buy: Support the newsletter and the website | Own “the recipes” | Get the email newsletter 100% AD FREE from now on | Includes the Texas style rub recipe | Immediate delivery via email

Order the Recipes for Jeff's Rub and Sauce

Step 1: Cube the Meat

Cut the tenderloin or pork country style ribs into 1-inch cubes and place them in a container in layers.

IMG_3512-250x167

Step 2: Add the Flavor

Sprinkle generous amounts of Jeff's original rub (purchase recipes here) onto the pieces of meat.

IMG_3523-250x167

Once you have an ample amount of cubes, cover the container with a lid or plastic wrap and place in the fridge for as little as 4 hours or overnight for best results.

Step 3: Prepare the Bacon and Peppers

While the meat is marinating and just before it is ready to be used, prepare the peppers and the bacon as follows:

Cut both ends off of the jalapeños then cut them in half lengthwise. Clean and deseed the peppers then cut them into pieces as shown.

IMG_3548-250x167IMG_3549-250x167

Cut bacon into half pieces and set aside.

IMG_3550-250x167

Step 4: Make the Pops

Use a pair of wire cutters to snip the long wooden skewers into the right length for a sucker type stick. I made mine about 4-6 inches long but feel free to deviate from this if you feel so inclined.

Once all the components are ready, take the pork out of the fridge.

IMG_3533-250x167

Proceed to wrap each piece in bacon.

Then push the pointed end of the cut skewers through a piece of the jalapeño pepper then into the bacon wrapped meat.

IMG_3554-250x167

Step 5: Smoke Time

Prepare the smoker for cooking at about 225-240°F using apple wood or your favorite smoking wood. Once the smoker is up to temperature, place the pops directly on the grate with the sticks facing up and close the door or lid of the smoker.

IMG_3571-250x167

Check the meat after about an hour or so using your Thermapen or digital probe meat thermometer.

IMG_3607-250x167

Once the piggy pops are about 15 minutes from being done, drizzle Jeff's barbecue sauce (purchase recipes here) on the top of them and let it sort of drip down around the meat.

IMG_3610-250x167

When the pops reach 145°F (pork tenderloin) or 165°F (pork country style ribs), they are finished cooking, tender and ready to eat.

IMG_3626-250x167

Note: I made these about 1-inch square but I think they would also be very nice as a mini bite-sized piece. You could cut the pork into half-inch cubes with smaller pieces of bacon and jalapeño to achieve more of that “pop it in your mouth” appetizer experience. This would cut down on the cook time so plan accordingly.

Get the Digital Recipes for Jeff’s Rub and Sauce


jeffs-rub-framed-250x169 jeffs-sauce-framed-250x169
***Note: you get the Texas style rub recipe free with your order!

If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.

Read these recent testimonies:

Love the sauce and rub
Full StarFull StarFull StarFull StarFull Star
Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well! ~Peter S.
I tried the rub on a beef
Full StarFull StarFull StarFull StarFull Star
..I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while. ~Darwyn B.
Love the original rib rub
Full StarFull StarFull StarFull StarFull Star
 Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future! ~Michelle M.


You see the raving testimonies and you wonder, "Can the recipes really be that good?"

No worries! Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Now that's a bargain and you know it. Let's review:

  • You decide you don't like the recipes.. you don't pay!
  • The recipes are absolutely amazing!
  • Once you order, there'll be no more recipe ads in the email version of the newsletter
Well.. what are you waiting for.. click on the big orange button below to order the recipes now.

Order the Recipes for Jeff's Rub and Sauce

I really, really appreciate the support from my newsletter friends and be sure to let me know if you have any questions about this.

You Need Jeff's Book!

smoking-meat-book-cover-275x289The book is full of recipes and contains tons of helpful information as well. Some have even said that "no smoker should be without this book"!

With more than 750 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended.

It is a Bestseller in Barbecueing & Grilling books on Amazon.

Amazon | Barnes & Noble (in stock at most stores)

Digital versions available via Nook | iTunes | Kindle

Note: German version available under the title "American Smoker" at Amazon.de

Buy Almost ANYTHING at Amazon!

If you enjoy the newsletter and would like to do something helpful, then..

The next time you decide to order something at Amazon.com, use THIS LINK to get there and we'll get a small commission off of what you purchase.

Thank you in advance for using our special link: http://www.smoking-meat.com/amazon

 

Printable Recipe

4.0 from 1 reviews
Smoked Piggy Pops
 
Prep time
Cook time
Total time
 
Sometimes the simplest things are the best things and these pieces of pork are made into an appetizer with a stick that you can pop into your mouth one after another without even getting sauce on your hands. Make plenty so when your guests go hog wild over these, there'll be plenty to go around!
Author:
Recipe type: Appetizer
Cuisine: Hot Smoking
Serves: 6-8
Ingredients
  • Pork tenderloin (recommended but you can also use boneless pork country style ribs)
  • Jalapeños, seeded and cleaned
  • Bacon
  • Jeff's original rub and bbq sauce
  • Long wooden skewers
Instructions
Step 1: Cube the Meat
  1. Cut the meat into 1-inch cubes or pieces
Step 2: Add the Flavor
  1. Generously apply Jeff's original rub all over the meat making sure to coat all sides
  2. Cover container with lid or plastic wrap.
  3. Place meat in fridge for at least 4 hours but overnight is better to allow the meat to marinate and take on the flavor.
Step 3: Prepare the Bacon and Peppers
  1. Cut the bacon in half
  2. Clean and deseed jalapeños.
  3. Cut peppers in half then cut into pieces about ¾ inch square
Step 4: Make the Pops
  1. Cut long skewers to the length you want or about 4 inches long.
  2. Wrap a single piece of meat in a half-slice of bacon
  3. Push pointed end of skewers through a piece of pepper then into the bacon wrapped piece of meat
  4. Continue with all meat until completed
Step 5: Smoke the Piggy Pops
  1. Set up your smoker for cooking at about 225-240°F
  2. Place the pops on the smoker grate and close the door
  3. Once the pops are almost done, drizzle sauce on the top (optional)
  4. Pops are done when they reach 145°F in the center (tenderloin) or 165 °F in the center for pork country style rib meat.
 

Tags:
About the Author

Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it!

10 Comments on this article. Feel free to join this conversation.

  1. Tootsie January 27, 2016 at 3:17 pm - Reply

    I had a problem with this recipe, can you help me out? I use a Smokin-it #2 smoker and followed the recipe, but my pork pops got done way before the bacon wrap. I prepared the pops as directed and smoked with apple wood at 225. After 25 minutes my temp probe (Maverick 732) indicated an IT 138 degrees so I turned the temperature down and lumbered along . . . . It was a bust. Finally pulled it all out, fried the bacon and made a sandwich spread in the food processor out of the pork, bacon & jalapenos. Any suggestions??

    • Alex January 30, 2016 at 9:50 pm - Reply

      I would say when I made mine… 3 things I did different from the recipe and came out great… I used loin (not tenderloin) and I cut my pieces into about 1.5in squares and cut my bacon strips in thirds. I cooked for about 45 min and then added small amount of sauce and cooked about 20min longer… Let rest about 20min (since travelled with them).

      As for the bacon,it was not crisp but wasn’t chewy either. I think for the type of food, I rather have it that way…

  2. Tom Keenan January 18, 2016 at 6:31 pm - Reply

    could these be done on a gas grill rather than a smoker? Is it possible to try higher temperatures for shorter times to help get the bacon more crispy even if they had to be turned occasionally during the cook?

    • Jeff Phillips January 19, 2016 at 8:30 am - Reply

      Tom, you absolutely can. Pork tenderloin is very well suited for the grill and of course the higher heat will definitely help the bacon. It will get done much faster so use a good quick reading thermometer and consider removing them from the grate when they reach 140 °F as they will continue to rise a few degrees due to residual heat. Let us know how it goes.

  3. Alex January 18, 2016 at 8:20 am - Reply

    These were fantastic…I ended up making with pork loin instead of tenderloin as that is what was on sale. It was really cheap and by far the quickest seller at the potluck dinner I went to.

    • Jeff Phillips January 18, 2016 at 2:31 pm - Reply

      Great job! Sounds like this was a success 🙂

  4. Mark January 17, 2016 at 10:04 am - Reply

    Made this recipe per instructions. Taste is good but the bacon is still chewy like any bacon cooked at 240 or below.

  5. Alex January 16, 2016 at 9:33 am - Reply

    Could I use pork loin instead of tenderloin? Would it be the same?

  6. Eric Mayle January 13, 2016 at 10:58 pm - Reply

    Why is there a difference in the finished temps of the tenderloin and rib meat

    • Jeff Phillips January 14, 2016 at 12:38 pm - Reply

      Eric, lean pork such as pork loin and pork tenderloin.. even chops is safely done and at it’s best at 145°F.
      This is not the case for pork that is less lean. It is safe to eat at 145 but not yet tender. It requires a longer time in the heat to bring the tenderness. This is why we cook pork butts to 200°F+ and they literally fall apart when you take them out of the smoker. At 145 °F pork butt is tough as shoe leather.

Leave A Response

Rate this recipe: