Scale

10 large Jalapeños, sliced lengthways and de-seeded

8 slices of bacon, chopped, cooked and cooled.

1/3 cup pulled pork

1 cup crushed cracklins (see note 1)

8 oz cream cheese, softened.

1/4 cup shredded cheese (something tasty or with bite is recommended)

1/2 teaspoon paprika

1 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder (optional)

1/4 teaspoon cayenne

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Preheat oven to 320/160 and line a tray with baking paper.
Add spices and salt to cream cheese, mix well to combine.
Add shredded cheese, pork and bacon, and mix gently until evenly combined.
Take a jalapeno half and using a spoon, scoop in a heaped teaspoon of the mixture, sealing the mix against the sides of the pepper. You should not scrape them flat, but leave a mount of mix to stick the crumb to.
Press the stuffed side of the jalapeno into the cracklin crumb, then place on baking tray.
Repeat until all halves are done, then place into the oven.
Bake for 20-30 minutes, keeping an eye to ensure the cracklins aren’t getting too brown. Remove and allow to cool at least 5 minutes before serving.

Note 1: To crush the chicharrones/cracklins, place them into a ziplock bag and smash them with a rolling pin or mallet.