Serves 12
45 min
Pulled Pork Jalapeño Poppers With Raspberry Sauce
Recipe GLPR0cd8202cf7dff2
Crispy bacon-wrapped jalapeño poppers stuffed with a savory blend of pulled pork, cream cheese, and sharp cheddar, served alongside a vibrant sweet-spicy raspberry sauce. A crowd-pleasing appetizer that balances heat, smoke, and fruity sweetness in every bite.
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Ingredients
10 ounces fresh raspberries
2 tablespoons granulated sugar
2 tablespoons apple cider vinegar
Pinch of chipotle chili powder (or more, to taste)
Kosher salt, to taste
6 ounces cream cheese, softened
4 ounces sharp cheddar cheese, shredded
10 ounces pulled pork in barbecue sauce
12 fresh jalapeño peppers, halved and seeded
12 slices bacon, cut in half
Fresh cilantro leaves, for garnish
Directions
Prepare the raspberry sauce: Combine raspberries, sugar, and apple cider vinegar in a saucepan over medium heat. Stir gently and simmer for 8–10 minutes, until the raspberries break down and the mixture thickens slightly. Add a pinch of chipotle chili powder and season with kosher salt to taste. Remove from heat and let cool. The sauce can be made ahead and stored in the refrigerator.
Prepare the jalapeños: Wash and halve each jalapeño lengthwise. Carefully remove the seeds and white membranes from each half using a small spoon or knife. Arrange the jalapeño halves cut-side up on a work surface, ready to fill.
Make the filling: In a medium bowl, combine the softened cream cheese and shredded cheddar cheese, stirring until smooth and well blended. Fold in the pulled pork with barbecue sauce until evenly distributed throughout the mixture.
Fill the jalapeños: Spoon or pipe the pork and cheese mixture generously into each jalapeño half. Fill to the top but do not overfill, as some filling may leak during cooking.
Wrap with bacon: Wrap each filled jalapeño half with a piece of bacon (one half-slice per popper) and secure with a toothpick if needed to hold the filling in place during cooking.
Preheat the oven to 400°F (200°C).
Bake the poppers: Arrange the bacon-wrapped poppers on a baking sheet lined with parchment paper or aluminum foil. Bake for 20–25 minutes, until the bacon is crispy and cooked through and the filling is hot.
Finish and serve: Remove from the oven and transfer the poppers to a serving platter. Garnish with fresh cilantro leaves. Serve warm with the cooled raspberry sauce on the side for dipping.
