"Piggy Poppers"

Ingredients:

• 1-1/2 pound pork loin roast
• 1/2 cup chicken broth
• 1 cup barbecue sauce
• 1 (8 ounce) package cream cheese
• 1 pound bacon, cut in half
• 1 - 1-1/2 cups shredded sharp cheddar cheese
• 12 fresh jalapeños

Also needed:

• Toothpicks

Directions:

Preheat oven to 375 degrees.

Place pork roast and chicken broth in slow cooker and cook on low for 7 hours. Remove from slow cooker, place in bowl along with bbq sauce, and shred. Set aside.

Cut jalapeños in half lengthwise, remove seeds and place on (lightly greased) baking sheet. Fill the bottom of each jalapeño with about 2 teaspoons of cream cheese (depending on the size of your pepper.) Top with about 1 heaping tablespoon of the bbq pork mixture and sprinkle with shredded cheddar cheese. Wrap bacon half around the pepper and secure with toothpicks.

Bake in preheated oven for 20-25 minutes, or until bacon is crispy and jalapeños are soft.