These tender pieces of pork tenderloin are wrapped in a half-slice of delicious bacon, topped with a small piece of jalapeño for the perfect bite and finished with just a touch of Jeff's barbecue sauce (Purchase formula here | Purchase bottled sauce) for an appetizer that will make your eyes roll back in your head!

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

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
IMG 7287 2000x1267Please note that my rubs and barbecue sauce are now available in 2 formats– you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

Step 1: Cube the Meat

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

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Step 2: Add the Flavor

Sprinkle generous amounts of Jeff's original rub (Purchase formula here | Purchase bottled rub) onto the pieces of meat.

*Purchase formula here | Purchase bottled rub

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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 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.

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Step 4: Partially Pre-cooking the Bacon

Note: This is a part of the recipe that has recently been modified. When I first did these, the bacon wrap was not getting as done as people liked due to the meat getting done too quickly. Partially pre-cooking the bacon fixes this problem.

The bacon images below is from a different recipe however, I recommend cutting the bacon in half before pre-cooking it.

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To partially pre-cook the bacon:

  1. Cut the bacon in half
  2. Preheat the oven to 375°F
  3. Place strips of bacon on a baking sheet
  4. Cook bacon for about 6 minutes then remove (no flipping or turning required)*

*I used thin cut bacon. If the bacon is thicker, it will probably require more time to pre-cook.

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Step 5: 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.

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Proceed to wrap each piece in partially pre-cooked bacon.

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

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Step 6: Smoke Time

Prepare the smoker for indirect cooking at about 225-240°F using apple wood or your favorite smoking wood. If your smoker uses a water pan, fill it up.

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.

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

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

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

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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.
IMG 7287 2000x1267Please note that my rubs and barbecue sauce are now available in 2 formats– you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

Purchase the Formulas for Jeff’s Rubs and Sauce
**Instant Download!**
Jeff's Original Rub Recipe
Jeff's Barbecue Sauce
Jeff's Texas style rub recipe

I have hundreds and hundreds of smoking recipes in every imaginable category on this site and all of them are absolutely free. The only thing I offer for sale are the recipes to my (2) amazing dry rubs and my one-of-a-kind barbecue sauce.

Please understand that 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:

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.

Thank you for the great advice. Followed your rib recipe and everyone loved them. Used your rub and sauce. On point!  –Charles W.

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.

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

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Jeff’s Smoking Meat Books
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Smoking Meat: The Essential Guide to Real Barbecue – The 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 1000 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended and is a Bestseller in Barbecuing & Grilling books on Amazon.

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It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.

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Printable Recipe

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Print Recipe
4 from 1 vote

Smoked Piggy Pops

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!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Appetizer
Cuisine: Hot Smoking
Servings: 6 -8
Author: Jeff Phillips

Ingredients

  • Pork tenderloin ((recommended but you can also use pork loin or even 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

  • Cut the meat into 1-inch cubes or pieces

Step 2: Add the Flavor

  • Generously apply Jeff's original rub all over the meat making sure to coat all sides
  • Cover container with lid or plastic wrap.
  • 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 Peppers

  • Clean and deseed jalapeños.
  • Cut peppers in half then cut into pieces about ¾ inch square

Step 4: Partially Pre-cook the Bacon

  • Cut the bacon in half
  • Lay the half-strips of bacon into a shallow baking sheet and cook in 375°F oven for about 6 minutes

Step 5: Make the Pops

  • Cut long skewers to the length you want or about 4 inches long.
  • Wrap a single piece of meat in a half-slice of partially pre-cooked bacon
  • Push pointed end of skewers through a piece of pepper then into the bacon wrapped piece of meat
  • Continue with all meat until completed

Step 6: Smoke the Piggy Pops

  • Set up your smoker for cooking at about 225-240°F
  • Place the pops on the smoker grate and close the door
  • Once the pops are almost done, drizzle sauce on the top (optional)
  • Pops are done when they reach 145°F in the center (tenderloin) or 165 °F in the center for pork country style rib meat.