Spicy, Cheesy Pulled Pork Croquettes

Name: Spicy, Cheesy Pulled Pork Croquettes
Ingredients: 500g Pulled Pork; 1 Cup Grated Cheese; 1/2 Cup of Diced Pickled Jalapeño; 1 Cup Béchamel Sauce; 1 Cup Plain Flour; 2tbs of Lane’s Magic Dust Hot; 2 Eggs; 2 Cups of Breadcrumbs; Vegetable Oil

Feb 23, 2023

By Lane's Australia

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Indulge in the ultimate comfort food with these spicy, cheesy pulled pork croquettes! Made with succulent pork butt seasoned with Lanes Magic Dust Hot and smoked with apple wood, these croquettes are packed with flavour. Whether you're using leftover pulled pork or cooking a fresh pork butt, this recipe is guaranteed to satisfy your cravings.

Spicy, Cheesy Pulled Pork Croquettes

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Lane’s Australia

Indulge in the ultimate comfort food with these spicy, cheesy pulled pork croquettes! Made with succulent pork butt seasoned with Lanes Magic Dust Hot and smoked with apple wood, these croquettes are packed with flavour. Whether you're using leftover pulled pork or cooking a fresh pork butt, this recipe is guaranteed to satisfy your cravings.

Ingredients

500g Pulled Pork
1 Cup Grated Cheese
1/2 Cup of Diced Pickled Jalapeño
1 Cup Béchamel Sauce
1 Cup Plain Flour
2tbs of Lane’s Magic Dust Hot
2 Eggs
2 Cups of Breadcrumbs
Vegetable Oil

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Directions

Start up your smoker and set the temperature to 300°F/149°C, although you have the flexibility to run it between 225-300°F with varying cooking times.
Season the pork with magic dust hot, and it's recommended to score the fat cap and add apple wood chunks to the drum. Smoke until the internal temperature reaches 165-170°F/74°C, then wrap with apple juice and spritz with more apple juice every 20 minutes to keep the pork moist.
Continue smoking until the internal temperature reaches 205°F/49°C or the pork is probe tender. Let it stand open for 10 minutes to stop the cooking process, and rest for an hour before pulling it apart.
Mix the pulled pork with grated cheese, diced pickled jalapeños, and béchamel sauce, then roll into oval balls. Refrigerate for 20-30 minutes or more if you live in a hotter climate.
After refrigeration, coat the balls in flour, dip them in egg wash, then cover them in breadcrumbs. Deep fry in vegetable oil at 350°F/177°C for 6-10 minutes or until brown, rotating to ensure even browning on all sides.
Once done, top with your favourite BBQ sauce and indulge in these amazing croquettes. You won't be able to resist! Whether you're using leftover pulled pork or cooking a fresh pork butt, this recipe is an epic way to enjoy this meat.