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!
Cuisine Hot Smoking
Prep Time 15minutes
Cook Time 1hour
Total Time 1hour15minutes
Author Jeff Phillips
Pork tenderloin((recommended but you can also use pork loin or even boneless pork country style ribs))
Jalapeños(, seeded and cleaned)
Jeff's original rub and bbq sauce
Long wooden skewers
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.