Instructions
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Remove cream cheese from the refrigerator and let it soften.
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Add cream cheese, horseradish, paprika, and pork shoulder to a bowl. Stir until smooth.
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Cut the tops off jalapeño peppers.
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Use a paring knife to remove seeds and veins from the inside of the jalapeño peppers. Make sure you wear food preparation gloves and avoid touching your face.
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Use a small spoon or butter knife to add cream cheese mixture to the inside of the jalapeño peppers. Place the peppers in the BBQ-Aid Jalapeño Popper Rack.
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Heat grill or smoker to 350 degrees F. Place the BBQ-Aid Jalapeño Popper Rack on the grill and cook for 20-30 minutes, until stuffing begins to brown and jalapeño peppers begin to look roasted.