Shotgun Shells
These Shotgun Shells are an explosion of flavour in your mouth. All your BBQ buddies are going to want the recipe.
2 hrs 30 mins
Capable Cooks
8
What you’ll need
INGREDIENTS
600g SunPork Fresh Foods Pork Mince
200g gouda cheese, grated
100g parmesan cheese, grated
4 chilis, chopped
100g barbecue seasoning
500g Cannelloni shells, oven ready
40 slices SunPork Fresh Foods Bacon
200ml barbecue sauce
How to make it
In a large bowl mix together pork mince, grated cheeses, chopped chili and ⅔ barbecue seasoning.
Using a spoon, stuff cannelloni shells with meat mix.
Wrap each cannelloni shell with 2 pieces of bacon and dust with remaining barbecue seasoning.
Heat the smoker to 120⁰C, while heating the moisture from meat is relaxing the cannelloni shells for cooking.
Cook for approx. 1½ hrs in the smoker, glaze with barbecue sauce, turn the heat up to 180⁰C and cook for a further 10-15mins so glaze can become sticky.
Remove from smoker and stand for 10mins.
Serve and enjoy!
TIP: Ensure your shotgun shells have time to rest in the fridge prior to cooking, this will ensure the pasta softens during cook. Alternatively, blanch shells in boiling water for 1-2mins to slightly soften prior to stuffing.
Shotgun Shells
These Shotgun Shells are an explosion of flavour in your mouth. All your BBQ buddies are going to want the recipe.
