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Beer + Food

Jalapeno Pork Poppers with Beer Batter

By January 31, 2018 No Comments

One of the regular go to crock pot recipes around the Craftapped home office is barbeque pulled pork sandwiches. So easy to make, and there are always leftovers. Granted, we’re making our batches with leftovers in mind! The pulled pork can be refrigerated and then heated and eaten over the next few days ahead, and it also freezes well for later meals. Or recipes, in this case.

These zingy poppers are great for a game day feast, or a party of any kind. Heck, you can make them for dinner if the mood strikes you, as you’ve got your five main food groups herein: vegetable, meat, dairy, grain and beer. I may have taken some poetic license with that list, by the way.

All you need to get started is some of that leftover pulled pork and a beer to sip while you’re cooking. Meal planning and preparation is always better with beer. And so is a deep fry batter recipe, as the carbonation infuses the mixture with beer bubbles and makes for a light and airy coating for the poppers. That simple batter recipe works well for fish, too!

By the way, you can find White Barbeque Sauce on store shelves, but if you’re just a little more ambitious, it’s really simple to make a batch. You’ll find that recipe here. White BBQ sauce is also a nice dip for chicken fingers and other foods.

Lastly, depending on your ability to handle peppers in general – you’ll want to have a reasonable quantity of beer on hand to soften the potential ‘peno pepper ping to your palate. You and I both know some folks from the “bold north” feel that even a green pepper is too much to handle. So, think of the beer inventory more as being ready for personal caregiving. It’s important to be prepared for “spicy.” Or just thirsty.

Jalapeno Pork Poppers with Beer Batter


6 large jalapeno peppers

Oil for deep-fat frying

1 cup refrigerated, fully cooked barbeque shredded pork (about ½ lb.)

1 cup shredded mild cheddar cheese

¼ cup barbeque sauce, tomato based

1 cup all-purpose flower

1 cup cornstarch

3 tsp. salt

1 tsp. ground pepper

3 tsp. paprika

12 oz. lager beer

White barbeque sauce, optional


Cut off stem end of jalapenos. Using the tip of a small knife, remove seeds and membrane. In a large saucepan, bring 8 cups water to a boil. Add jalapenos; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove and immediately drop into ice water. Drain and pat completely dry.

In an electric skillet or deep fryer, heat oil to 375°. In a small bowl, mix pork, cheese and barbecue sauce; spoon into jalapenos. In another bowl, whisk flour, cornstarch, salt and paprika; stir in beer just until moistened.

Using tongs, dip stuffed jalapenos into batter, and fry in batches 3-4 minutes or until golden brown. Drain on paper towels. Keep warm in oven set at 125-150 degrees if you’re making a bigger party batch. If desired, serve with white barbecue sauce. Makes 6 servings. (Credit for inspiration on this recipe goes to BBQ joint owner Taylor Hicks from Birmingham, Alabama. He also says to try your own variations with cooked beef or chicken.)

White Barbeque Sauce


1 cup mayonnaise

2 T. apple cider vinegar

1 tsp. fresh lemon juice

1 tsp. hot sauce

1 tsp. Worcestershire sauce

2 tsp. water

4 tsp. sugar

½ tsp. garlic powder

½ tsp. onion powder

½ tsp. hickory smoke powder (optional)

Kosher salt and freshly ground pepper


Whisk all wet ingredients together in a medium bowl, just to combine. In a small bowl, mix together all dry ingredients, then whisk into wet mixture. Season generously with salt and pepper.

You can make this ahead and keep in the fridge for up to a week.