Tiki Torches | Pulled Pork Shotgun Shells

Name: Tiki Torches (Island Dust Shotgun Shells)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Cuisine: Hawaiian
Ingredients: Lane’s Island Dust; Lane’s Pineapple Chipotle BBQ Sauce; Candied Jalapeños or Fresh; 1 cup Pulled Pork; 8 oz Cream Cheese; Manicotti Pasta Shells; 1 pack of sliced Bacon; ¼ cup Sharp Cheddar

By Jeremy Sloan

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Island Dust Pulled Pork Shotgun Shell Appetizer

Our Hawaiian spin on the traditional Shotgun Shells appetizer is the perfect combo for something savory and tasty for your next party or cookout. This is the perfect recipe to use for any pulled pork you have left over from smoking a pork butt.

Tiki Torches (Island Dust Shotgun Shells)

Rated 5.0 stars by 1 users

Cuisine

Hawaiian

Servings

4

Prep Time

20 minutes

Cook Time

1 hour

Satisfy your taste buds with Lane's BBQ Tiki Torches, a delightful Hawaiian-inspired dish featuring savory pulled pork, cream cheese, and sharp cheddar wrapped in bacon and seasoned with Lane's Island Dust. Perfect for parties or cookouts, these flavorful bites are smoked or grilled to perfection, glazed with Pineapple Chipotle sauce, and served for a tasty treat that will leave you craving for more.

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Ingredients

Lane’s Island Dust
Lane’s Pineapple Chipotle BBQ Sauce
Candied Jalapeños or Fresh
1 cup Pulled Pork
8 oz Cream Cheese
Manicotti Pasta Shells
1 pack of sliced Bacon
¼ cup Sharp Cheddar

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Directions

Parboil the manicotti shells ONLY 1 - 2 minutes (just to slightly soften them which will keep the shells from getting crunchy) - be sure to let cool for 10 minutes
In a bowl mix together pulled pork, cream cheese, sharp cheddar, 2 tbsp Pineapple Chipotle, 1 tbsp candied jalapeños (or finely diced fresh), and season with Island Dust Seasoning
Pipe or fill by hand the manicotti shells with the mixture. I found it is easier to fill one side as much as you can and then switch and fill the other side.
Using 2 slices of bacon wrap each shell completely and season with Island Dust
Place in fridge for a couple of hours
Smoke/grill indirect at 250 (cherry wood is perfect) cook for 1 to 1 ½ hours.
Once the bacon is looking crispy and close to being done brush with Pineapple Chipotle sauce and finish cooking. Glaze should be setup nice. Remove and let cool, enjoy.