Step 1

Start a pot of well-salted water on the stove over high heat to boil. Preheat your grill to 350°F.

Step 2

Boil the manicotti shells for 3-4 minutes to soften them just a bit. Drain and set aside.

Step 3

Mix together the pork, chili powder, Spicy Pork Rub, cilantro, and Salsa Fresca until well combined.

Step 4

Gently mix in the mozzarella and cheddar jack along with the diced jalapeño peppers.

Step 5

Fill the manicotti shells with the pork mixture. Wrap with bacon.

Step 6

Cook on the grill for about 25 minutes, or until the internal temperature of the filling reaches at least 160°F.

Step 7

Remove from the grill.

Step 8

If the bacon isn't quite as crisp as you prefer it, finish the shotgun shells in a non-stick pan on the stovetop for 2-3 minutes each, turning frequently, until the bacon is fully cooked.

Step 9

Let cool for 10-15 minutes and then enjoy!