Pulled Pork Sliders Jalapeno Poppers Recipe


Sliders and jalapeño poppers are easy to make for game day, get-togethers and more.

Print Recipes > Smoked Pork > Pulled Pork Sliders Jalapeno Poppers


Pulled Pork

3.6 kg pork butt
½ cup pork rub
½ cup apple juice
10-12 slider buns
1 cup BBQ sauce

Jalapeño Sliders

6 large jalapeños
450 g bacon
225 g cream cheese
½ cup shredded cheddar cheese
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder


  1. Remove the pork butt from its packaging and dry it off with paper towels.
  2. Sprinkle the butt with your favourite pork rub covering all sides.
  3. Set the pork butt to the side while you prepare your fire in the smoker.
  4. Prepare the smoker side of your Oklahoma Joe’s Longhorn Combo with a heavy bed of unlit coals in the firebox. Then, fill a chimney with lump charcoal and light with fire starters. Once the chimney is fully engulfed in flames, pour the chimney over the unlit bed of coals, adding apple or pecan chunks for flavour.
  5. Once your smoker reaches 135°C, place the pork butt on the grate closer to the gas grill side of your Combo.
  6. Spritz your pork butt with apple juice every hour to add additional flavour and added moisture.
  7. Once your pork butt reaches an internal temperature of 90°C and a probe can slide in and out like soft butter, remove the pork butt, wrap with foil, and place in a warming box or in the oven on low to hold the butt while you prepare your jalapeño poppers.
  8. Wash the jalapeños with cold water and remove the end with the stem. Slice them in half long ways, and make sure you remove all the seeds and the inner core.
  9. Mix the remaining ingredients together thoroughly in a bowl.
  10. Fill the halved jalapeños with the cream cheese mixture.
  11. Wrap the jalapeño and cream cheese with bacon, securing the end with a tooth pick to hold the bacon in place during the cooking process.
  12. Place the jalapeño poppers in the hot smoker for about 20 minutes to add a nice smoke flavour.
  13. While the poppers are on the smoker, light the gas grill side of your Oklahoma Joe’s Combo and heat the grill to 200°C.
  14. After 20 minutes on the smoker, move the poppers over to the grill placing them on a rack for easy removal when they are finished.
  15. Grill the poppers for about 15 minutes or until the bacon is crispy.
  16. After the jalapeño poppers are done, you can set them aside and pull the pork butt. The inside of the pork butt will be extremely hot still, so use Meat Shredders or Hot Gloves. Place the pulled pork on the slider rolls, drizzle with your favourite BBQ sauce and enjoy an amazing meal made completely on your Oklahoma Joe’s Longhorn Combo.

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