Spicy Pork Shotgun Shells

These spicy appetizers are perfect to serve at your next BBQ! My kids like making a whole meal out of them. Dip in salsa and sour cream for the ultimate appetizer experience.

Course Traeger Recipes

Cuisine American

Keyword appetizer

Prep Time 20

Cook Time 45

Total Time 1 5

Servings people

Calories 905kcal

Author Nicole Johnson

Equipment

OWYD Spicy Pork Rub

Ingredients

1 package manicotti shells
1 ½ pound ground pork
1 tablespoon chili powder
1 tablespoon OWYD spicy pork rub
1 tablespoon chopped cilantro
1 can 7.75 oz El Pato Salsa Fresca sauce
1 cup shredded mozzarella cheese
1 cup shredded cheddar jack cheese
¼ cup diced jalapeño peppers
2 pounds bacon

Instructions

Start a pot of well-salted water on the stove over high heat to boil. Preheat your grill to 350°F.
Boil the manicotti shells for 3-4 minutes to soften them just a bit. Drain and set aside.
Mix together the pork, chili powder, Spicy Pork Rub, cilantro, and Salsa Fresca until well combined.
Gently mix in the mozzarella and cheddar jack along with the diced jalapeño peppers.
Fill the manicotti shells with the pork mixture. Wrap with bacon.
Cook on the grill for about 25 minutes, or until the internal temperature of the filling reaches at least 160°F.
Remove from the grill.
If the bacon isn't quite as crisp as you prefer it, finish the shotgun shells in a non-stick pan on the stovetop for 2-3 minutes each, turning frequently, until the bacon is fully cooked.
Let cool for 10-15 minutes and then enjoy!

Nutrition