SweetHeatBBQnSC
is One Chatty Farker
So last week I saw a recipe on facebook for a jalapeno popper stuffed pork loin. The recipe looked delicious and I have been intrigued by the stuffed pork loin cooks I seen on here and youtube so I thought lets give it a try.
I started out with a full boneless pork loin I had in the fridge. It was a big boy and I was just trying to see how I liked the recipe so I cut the loin in half, which gave me a little more than 4# of pork loin to smoke. First I cut it laid it out tri-fold style. After it was laid out I had front and back with Killer Hogs AP Rub (if you haven't tried this stuff it is sooooo good). Next you will layer cooked bacon (about 10 slices or so) on the pork loin. Then spread out cream cheese that has been mixed with dry ranch seasoning (8 oz of cream cheese & 1 tbsp of dry ranch seasoning). Spread shredded Cheddar cheese on for the third layer (about 8 oz. I used about 10...never too much cheese). For the fourth layer I added pickled jalapeno slices. The original recipe called for diced up fresh jalapenos, but I love them in the jar even more so I went with that (think it was an excellent choice based on taste)! Finally you roll the pork loin and tie it with butcher twine. You may can tell I didn't use butcher twine...my wife is a dental hygienist and we have gobs of dental floss. A quick google search said this was an acceptable substitute as long as it wasn't wax and unflavored. Well we had mint so I rinsed the floss off and there was no mint flavor left. After tying up the loin I hit it with Killer Hogs BBQ Rub. It went into my WSM at what was supposed to be between 275-300*. However, it ended up cooking at more like 340* for approximately 1 hour 45 minutes. I used 2 chunks of hickory and cherry. I probed it at 147* and pulled it. Let it rest for 20 min or so and sliced to taste. This recipe was so good. It is so full of flavor. The outside of the loin could have used a touch more flavor maybe either wrap it in bacon or try the Killer Hogs HOT BBQ rub next time (open to other suggestions). All in all I was extremely pleased with the cook and definitely loved the recipe. Wife told me I can make this anytime I want to. Thanks for looking.
I started out with a full boneless pork loin I had in the fridge. It was a big boy and I was just trying to see how I liked the recipe so I cut the loin in half, which gave me a little more than 4# of pork loin to smoke. First I cut it laid it out tri-fold style. After it was laid out I had front and back with Killer Hogs AP Rub (if you haven't tried this stuff it is sooooo good). Next you will layer cooked bacon (about 10 slices or so) on the pork loin. Then spread out cream cheese that has been mixed with dry ranch seasoning (8 oz of cream cheese & 1 tbsp of dry ranch seasoning). Spread shredded Cheddar cheese on for the third layer (about 8 oz. I used about 10...never too much cheese). For the fourth layer I added pickled jalapeno slices. The original recipe called for diced up fresh jalapenos, but I love them in the jar even more so I went with that (think it was an excellent choice based on taste)! Finally you roll the pork loin and tie it with butcher twine. You may can tell I didn't use butcher twine...my wife is a dental hygienist and we have gobs of dental floss. A quick google search said this was an acceptable substitute as long as it wasn't wax and unflavored. Well we had mint so I rinsed the floss off and there was no mint flavor left. After tying up the loin I hit it with Killer Hogs BBQ Rub. It went into my WSM at what was supposed to be between 275-300*. However, it ended up cooking at more like 340* for approximately 1 hour 45 minutes. I used 2 chunks of hickory and cherry. I probed it at 147* and pulled it. Let it rest for 20 min or so and sliced to taste. This recipe was so good. It is so full of flavor. The outside of the loin could have used a touch more flavor maybe either wrap it in bacon or try the Killer Hogs HOT BBQ rub next time (open to other suggestions). All in all I was extremely pleased with the cook and definitely loved the recipe. Wife told me I can make this anytime I want to. Thanks for looking.
