Smoked Pig Shots - Tasteful Zone

There’s something magical about combining smoky flavors with rich, savory ingredients, and that’s exactly what Smoked Pig Shots deliver. As someone who loves experimenting in the kitchen and creating dishes that wow my friends and family, this recipe has become one of my absolute favorites. It’s a fun, creative twist on traditional appetizers, perfect for game days, BBQs, or any gathering where you want to impress.

Smoked Pig Shots are essentially bite-sized flavor bombs. Imagine crispy bacon cups filled with a creamy, cheesy mixture, smoked to perfection, and topped with a tangy glaze. They’re indulgent, smoky, and utterly irresistible. Whether you’re a seasoned pitmaster or a home cook looking to try something new, this recipe is a must-try. Trust me, once you make these, they’ll become a staple in your entertaining repertoire.

What You Need To Make This Recipe

Bacon slices: The star of the show! Thick-cut bacon works best here because it holds its shape when formed into cups. The smoky, salty flavor of bacon pairs perfectly with the creamy filling and adds a satisfying crunch.

Cream cheese: This is the base of the filling, providing a rich and creamy texture. Make sure it’s softened so it mixes easily with the other ingredients.

Shredded cheddar cheese: Adds a sharp, tangy flavor to the filling and helps it hold together. Freshly shredded cheddar melts better than pre-shredded varieties, which often contain anti-caking agents.

Pork sausage: A flavorful addition to the filling, pork sausage brings a meaty, savory element that complements the bacon and cheese.

BBQ rub: This seasoning adds depth and a touch of sweetness to the filling. Use your favorite store-bought rub or make your own blend.

BBQ sauce: Used as a glaze, BBQ sauce adds a sticky, tangy finish to the smoked pig shots. Choose a sauce that balances sweet, smoky, and tangy flavors.

Toothpicks: Essential for securing the bacon cups so they hold their shape during smoking.

Ingredients List

12 slices thick-cut bacon
8 oz cream cheese, softened
1 cup shredded cheddar cheese
1/2 lb pork sausage
2 tbsp BBQ rub
1/2 cup BBQ sauce
Toothpicks

How to Make Smoked Pig Shots

Step 1: Prepare the Bacon Cups

Cut each bacon slice in half crosswise to create shorter strips. Roll each strip into a circle and secure the ends with a toothpick. Stand the bacon circles upright on a baking sheet or smoker rack, forming little cups.

Step 2: Make the Filling

In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, pork sausage, and BBQ rub. Mix until everything is well incorporated. The mixture should be thick and creamy.

Step 3: Fill the Bacon Cups

Spoon the filling into each bacon cup, pressing it down gently to ensure it’s packed tightly. Don’t overfill, as the filling will expand slightly during cooking.

Step 4: Smoke the Pig Shots

Preheat your smoker to 250°F (120°C). Place the filled bacon cups on the smoker rack and smoke for about 1.5 to 2 hours, or until the bacon is crispy and the filling is cooked through.

Step 5: Glaze with BBQ Sauce

During the last 10 minutes of smoking, brush the tops of the pig shots with BBQ sauce. This will create a sticky, flavorful glaze.

Step 6: Serve and Enjoy

Remove the pig shots from the smoker and let them cool slightly. Carefully remove the toothpicks before serving. These are best enjoyed warm!

Tips for Making This Recipe

Use thick-cut bacon for sturdier cups that won’t fall apart during smoking.
Soften the cream cheese before mixing to ensure a smooth filling.
Don’t skip the toothpicks—they’re crucial for keeping the bacon cups intact.
Experiment with different BBQ rubs and sauces to customize the flavor to your liking.
If you don’t have a smoker, you can bake these in the oven at 350°F (175°C) for about 25-30 minutes.
Let the pig shots cool for a few minutes before serving—they’ll be piping hot right out of the smoker.

FAQs

Can I make Smoked Pig Shots ahead of time?
Yes! You can assemble the bacon cups and filling a few hours before smoking. Keep them covered in the fridge until you’re ready to cook.

What type of wood chips should I use for smoking?
Hickory or applewood chips work wonderfully for this recipe, as they complement the smoky flavor of the bacon.

Can I use a different type of sausage?
Absolutely! Feel free to experiment with spicy sausage, chicken sausage, or even plant-based alternatives for a different twist.

How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.

Can I make these without a smoker?
Yes, you can bake them in the oven at 350°F (175°C) for 25-30 minutes, or until the bacon is crispy and the filling is cooked through.

Smoked Pig Shots are a fun, flavorful appetizer that’s sure to be a hit at any gathering. Give them a try, and let me know how they turn out!