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1
Slice each jalapeno open lengthwise, then make a small crosswise cut at the stem end to form a T. Gently open the jalapenos and scrape out the seeds and membranes with a knife.
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2
Put the jalapenos, milk and 2 cups water in a large bowl and soak 15 minutes, stirring once or twice.
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3
Meanwhile, mix the cheddar, cream cheese, pulled pork and chili powder in a bowl with your hands until combined.
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4
Drain the jalapenos and pat them dry.
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5
Stuff 1 to 2 tablespoons cheese filling into each pepper.
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6
Put the flour in a shallow dish.
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7
Whisk the eggs and 1/2 teaspoon salt in another dish.
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8
Put the breadcrumbs in a third dish.
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9
One at a time, hold the peppers by the stems and dredge in flour, then dip in the beaten eggs, letting the excess drip off, and roll in the breadcrumbs; dip in the eggs again and reroll in breadcrumbs.
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10
Transfer to a plate and refrigerate until the coating sets, about 20 minutes.
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11
Heat about 1 inch of vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 300 degrees F. Fry the jalapenos in batches, turning, until golden brown, 4 to 5 minutes per batch.
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12
Drain on paper towels.
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13
Sprinkle with salt and serve with barbecue sauce.
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14
Photograph by Charles Masters
