6 Poblano peppers, cut in half lengthwise and seeded
12 ounces pork shoulder, hickory smoked and pulled
6 ounces cream cheese, whipped
2 whole kale leaves, flash-fried and crumbled
12 pieces applewood smoked bacon
12 strands of chives, chopped
2 sprigs cilantro, chopped
1 ounce barbecue sauce
1 ounce ancho chili rub (ancho, paprika, sugar, garlic powder, seat salt and white pepper)
1 ounce extra virgin olive oil, lemon infused
Instructions
In a large bowl, combine pulled pork, cream cheese, flash-fried kale, chopped cilantro and chopped chives.
Add salt and pepper, mix well by hand and fill each poblano pepper half with the mixture.
Lightly drizzle with lemon-infused EVOO.
Wrap each pepper with one piece of bacon and lightly sprinkle with ancho chili rub.
Smoking these peppers is the preferred way to cook them. However, they can be baked in an oven as well. Smoke at 275 F for 1ΒΌ hours or until bacon is crisp. Do not move them until they are done.
Baste with barbecue sauce for final 15 minutes.
After they are removed from the smoker, garnish with chopped cilantro and serve.
Recipe by Pizza Today at https://pizzatoday.com/recipes/appetizers/stuffed-poblano-pepper-twinkies