Pulled Pork Stuffed Jalapenos

Ok I haven't tried this recipe yet, but it looks really good. It was the "name this recipe" in the last issue of Food Network Magazine, which, by the way, if you like cooking- I highly recommend subscribing to. Jeff got me a subscription as one of my Christmas gifts this year and I LOVE it. Anyway- this looks too good to not share. If you try it please let me know! 

Pulled Pork Stuffed Jalapenos 

From Food Network Magazine

12 jalapeno peppers
2 cups milk
1 cup grated sharp cheddar cheese
2 T cream cheese, softened
1/4 cup prepared pulled pork
1 1/2 tsp chili powder
1 cup all-purpose flour
4 large eggs
Kosher salt
2 cups breadcrumbs
Vegetable oil, for frying
BBQ sauce, for dipping

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