In Pork Loin & Tenderloin, Recipes


Atomic Bacon Bombs

Hog Shack



  • 2 pounds Johnston’s Pork Loin
  • 1 pound bacon
  • 8 ounces cream cheese
  • 2 ounces grated parmesan cheese
  • 2 ounces shredded cheddar cheese
  • 2 ounces shredded gruyere cheese
  • 1 teaspoon seasoning salt or your favorite BBQ rub
  • 2 jalapeños quartered and deseeded
  • ½ pound smoked brisket or sausage of your choice
  • Favorite BBQ sauce
  • Salt and pepper to taste



  • Cut pork loin to ½ inch thickness then butterfly pork loin.
  • Put pork loin in between 2 plastic wrap sheets and use meat tenderizer to flatten meat. Set aside.
  • In standup mixer, add cream cheese, parmesan, cheddar, gruyere and BBQ rub. Mix till it is evenly mixed. Can also do this by hand in mixing bowl.
  • Put flattened pork loin on cutting board. Season both sides with salt and pepper.
  • Spread cheese mixture evenly onto pork loin covering about ¾ of the meat.
  • Put couple of jalapeño wedges and strips of brisket or sausage on 1 end of flattened meat.
  • Carefully roll the creation into football shape.
  • Lay 3-4 strips of bacon on the cutting board.
  • Put the football shaped creation on strips of bacon and wrap it up with bacon.
  • Season the whole thing with your favorite BBQ rub.
  • Set smoker to 275°F, cook atomic bacon bombs in the smoker for 45 minutes or till internal temperature reach 150°F.
  • Once internal temperature reach 150°F, glaze the atomic bacon bombs with BBQ sauce and cook for another 10-15 minutes to set BBQ sauce.
  • Let it rest for 10-15 minutes before digging in.
  • Enjoy with a pint or two!

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