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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!
Course Appetizer
Cuisine Hot Smoking
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 -8
Author Jeff Phillips


  • 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


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.