Made these for the first time in about 6 years. Love them!!!.
1 # Cream Cheese
1 # leftover pulled pork
20 ea jalapeños, the straighter the better
20 ea slices of bacon
Mix the cream cheese and pork—you can add a little sauce to if you want, or vinegar. Obviously this is a little easier if slightly warm.
Slice the peppers in ½ lengthwise and scrape out the inside. Put the mixture into one side of each pepper, place the other half of the pepper on top, wrap with bacon to seal. You can use toothpicks or bamboo skewers if necessary to secure the bacon. The pictures I sent should give you an idea of what your shooting for.
Sprinkle each with some BBQ dry rub if desired.
Smoke for about 1.5 hours at 300 or until the bacon is crisp.