Smoked Pulled Pork Stuffed Peppers Recipes

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SMOKED PULLED PORK STUFFED PEPPERS



Smoked Pulled Pork Stuffed Peppers image

Elevate traditional stuffed peppers by turning them into smoked barbecue goodness and make new fans out of a classic dish with these Smoked BBQ Pork Stuffed Peppers!

Provided by Kita Roberts

Categories     Main Course

Time 1h10m

Number Of Ingredients 8

4 bell peppers (Larger the better)
1 cup smoked pulled pork (shredded)
½ cup yellow rice (cooked and cooled)
¼ red onion (minced)
½ cup black beans (rinsed and drained)
4 oz cheddar cheese (shredded , plus 2 oz for topping)
½ cup Bar-B-Que Sauce (Recommend using Head Country Apple Habanero plus 2 tbsp for topping)
Salt (Pepper, and Fresh snipped Parsley for Garnish)

Steps:

  • Preheat smoker to 225 - 300 with desired woodchips. I used oak for this.
  • Carefully cut the peppers in half and remove seeds.
  • Combine the pulled pork, yellow rice, onion, black beans, and 4 oz shredded cheese in a bowl.
  • Toss with ½ cup of the Head Country Apple Habanero Bar-B-Que to coat.
  • Stuff the peppers equally with with the pulled pork filling and top with cheddar cheese.
  • Place on the smoker and cook until the cheese has melted and the peppers are tender, about 1 hour.
  • Remove from the smoker, plate and serve with additional Head Country Bar-B-Que sauce drizzled over top, fresh snipped parsley or cilantro and salt and pepper to taste.

Nutrition Facts : Calories 437 kcal, Carbohydrate 56 g, Protein 19 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 55 mg, Sodium 902 mg, Fiber 5 g, Sugar 25 g, ServingSize 1 serving

NO-FAIL SMOKED PULLED PORK RECIPE



No-Fail Smoked Pulled Pork Recipe image

This smoked pulled pork recipe makes the juiciest, most tender smoky pulled pork, so easy to make, perfect for tacos, sandwiches and more. My favorite!

Provided by Mike Hultquist

Categories     Main Course

Time 8h10m

Number Of Ingredients 5

6 pounds pork shoulder
2 tablespoons olive oil
4-5 tablespoons of your favorite seasoning blend
Salt to taste
12 ounces beer or chicken stock

Steps:

  • Rub the pork shoulder down with olive oil and half of your preferred seasoning blend.
  • Smoke the pork shoulder at 225 degrees F. for 4 hours, adding wood chips into your smoker at regular enough intervals to give it a nice smoke. The wood used is your choice.
  • Be sure to keep some moisture in your smoker pan. Beer is good, as is apple cider vinegar, but even water will work.
  • After 4 hours, transfer the pork shoulder to a large pot or slow cooker. Add 1 bottle of flavorful beer (I typically use a wheat beer or an IPA that I enjoy drinking) or chicken stock, along with the extra seasonings.
  • Slow cook the pork shoulder on low, covered, another 4 hours, or until the pork pulls apart easily with forks.

Nutrition Facts : Calories 242 kcal, Carbohydrate 3 g, Protein 28 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 92 mg, Sodium 114 mg, Fiber 2 g, ServingSize 1 serving

BOB'S PULLED PORK ON A SMOKER



Bob's Pulled Pork on a Smoker image

This is the correct way to smoke a pork shoulder with professional results--from the brine, to the rub and sauce, to the rave reviews you will receive. Smoke is the key to breaking down the fat which adds flavor and moisture to the shoulder. Place in a bun with your favorite BBQ sauce.

Provided by bobthecook1

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 20h10m

Yield 20

Number Of Ingredients 11

1 (8 pound) pork shoulder roast
1 quart apple cider, or as needed
5 tablespoons white sugar
5 tablespoons light brown sugar
2 tablespoons kosher salt
2 tablespoons paprika
1 tablespoon onion powder
1 tablespoon freshly ground black pepper
1 tablespoon garlic powder
1 onion, chopped
3 cups hickory chips, or more as needed, soaked in water

Steps:

  • Place pork shoulder in a large pot and add enough apple cider to cover. Combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder in a bowl. Mix about 1/4 cup sugar rub into cider; reserve remaining rub.
  • Cover pot and refrigerate for 12 hours.
  • Prepare smoker to about 210 degrees F (99 degrees C). Add enough wood chips to smoker.
  • Pour cider brine into the water pan of the smoker; add onion and about 1/4 cup more sugar rub. Spread remaining rub over pork shoulder. Transfer pork to the center of smoker.
  • Smoke pork until very tender, about 8 hours. Monitor hickory chips and liquid, adding more wood and water, respectively, as needed. Transfer pork to a large platter and cool for 30 minutes before shredding with forks.

Nutrition Facts : Calories 441.9 calories, Carbohydrate 15.2 g, Cholesterol 103.9 mg, Fat 32.1 g, Fiber 0.5 g, Protein 23.7 g, SaturatedFat 11.2 g, Sodium 2690.8 mg, Sugar 13.1 g

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