Smoked shotgun shells 🐚

Name: Smoked shotgun shells 🐚
Total time: 60 min
Ingredients: 1 Onion, finely chopped; 1 Jalapeño chili, finely chopped; 1 ½ cups Cheddar cheese, grated; 1 tbsp Onion powder; 1 tbsp Garlic powder; 1 tbsp Smoked paprika; 1 ½ tsp Salt; 1 ½ tsp Black pepper, cracked; 500 g Ground pork; 250 g Cannelloni pasta, dried; 20 Bacon; 1 cup Bbq sauce

By Andy Cooks · 60 min

Ingredients

Onion · finely chopped1
Jalapeño chili · finely chopped1
Cheddar cheese · grated1 ½ cups
Onion powder1 tbsp
Garlic powder1 tbsp
Smoked paprika1 tbsp
Salt1 ½ tsp
Black pepper · cracked1 ½ tsp
Ground pork500 g
Cannelloni pasta · dried250 g
Bacon20
Bbq sauce1 cup

Instructions

Mix the onion, jalapeño, cheese, onion powder, garlic powder, paprika, salt, pepper and pork mince in a large bowl until well combined.
Fill each cannelloni shell with the mince mixture, then wrap each one in a strip of bacon. Place on a large tray, cover and refrigerate overnight.
Preheat the smoker to 120°C (250°F). Place the shells directly on the smoker grate and smoke for 1 hour 15 minutes.
Warm the BBQ sauce in a small saucepan over low heat. Brush the shells with some sauce, then smoke for 20 more minutes.
Baste again with sauce and smoke for a further 20 minutes. Transfer to a platter and serve hot.

Summarized from Andy Cooks's video. Watch it for the details.

Watch the recipe video

More recipes with

Onion Cheese Pasta Bacon Cheddar cheese Ground pork

Cook with what's in your fridge

Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.

Get it on Google Play Open in the web app