Pow Pow Shotgun Shells
Rated 4.2 stars by 9 users
Category
Pork / Appetizer
Servings
5
Prep Time
20 minutes
Cook Time
1 hour
Author:
Lane’s
Shotgun shells became one of the most popular appetizers to make in 2022. With the release of our new Pow Pow sauce, we've put an Asian twist on this tailgate treat. We're sure that this recipe will be a hit at your next get together!
Ingredients
-
Pow Pow Marinade
-
Honey Sriracha Rub
-
Sorta White Sauce
1 box Manicotti Shells
1.5 lbs Ground Pork
1 - 14oz pack of thin cut bacon
2 medium jalapeños diced
1 - 8oz block of softened cream cheese
1 bunch green onions chopped (save some for garnish)
Directions
Combine pork, cream cheese, diced jalapeños, green onions, 2 tbsp Pow Pow sauce, 2 tbsp Honey Sriracha rub in mixing bowl and combine into a homogenous mixture.
Stuff mixture into and completely fill boiled Manicotti shells by hand or with a piping bag, making sure to avoid air pockets inside shell.
Wrap each shell with one slice of bacon. Season with additional Honey Sriracha rub to taste.
Smoke/grill/bake at 300 F for 1 hour.
Brush with reserved Pow Pow sauce and grill for an additional 10-15 for sauce to thicken.
Recipe Note
- For a lighter version, you can substitute ground chicken or turkey as well as turkey bacon.
- If you are sensitive to spice, use a green bell pepper in place of jalapeno.
- If you have trouble finding manicotti, canneloni shells will work too.
3 comments
D-Ray
In reply to the question about pre boiling the shells, I never pre boil mine. I stuff and wrap with the bacon the night before, the grease from t he sausage and bacon will soften the shells.
Jason @ Lane's
Hey Jon, yes, pre-boil the manicotti shells to your desired tenderness.
Jon
would you pre boil the manicotti shells first I’m guessing
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