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!
Course Appetizer
Cuisine Hot Smoking
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
Author Jeff Phillips
Ingredients
Pork tenderloinrecommended but you can also use pork loin or even boneless pork country style ribs
Jalapeñosseeded and cleaned
Bacon
Jeff's original rub
Jeff's original barbecue sauce
Long wooden skewers
Instructions
Cut the meat into 1-inch cubes or pieces
Generously apply Jeff's original rub all over the meat making sure to coat all sides then place in a container and cover 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.
Clean and deseed jalapeños. Cut peppers in half then cut into pieces about ¾ inch square.
Cut the bacon in half. Lay the half-strips of bacon into a shallow baking sheet and cook in 375°F (191°C) oven for about 6 minutes.
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.
Set up your smoker for cooking at about 225°F (107°C). If your smoker uses a water pan, fill it up.
Once the smoker is ready, 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 (63°C) in the center for pork tenderloin or 165°F (74°C) in the center for pork country style rib meat.