The Best Smoked Pig Shots Recipe | Smoker, Oven, or Air Fryer
Smoked pig shots are perfect as a tailgate snack, the winning dish at your Super Bowl party or your next holiday get-together. They are the ultimate smoked appetizer! Wrapped in crispy bacon and filled to the brim with cream cheese, cheddar cheese, and the perfect amount of jalapeno peppers these pork shots are sure to become a favorite on your list of smoked appetizers! No smoker? No problem! Read on to find out how to cook these shots using other cooking methods.
Why Smoked Pig Shots Rock!
Smoked bacon, melty cheese, and a hint of spice come together in a bite sized morsel that will have your taste buds soaring!
Tips + Tricks
- Use thick-cut bacon to ensure your smoked pig shots have enough structure to hold in the cream cheese.
- The base of your pork shot (kielbasa round) needs to be smaller than the bacon width (around 1/2 inch thick).
- Be sure to take your time slicing the sausage to make sure that it is a level cut. This will help your smoked pig shots stand straight.
- Sprinkle with a dash of your favourite seasoning at the end, I love fresh ground black pepper.
Key Ingredients + Equipment
cream cheese- softened for easy mixing
shredded cheese- I love to use Tex Mex shredded cheese but any blend of your favourite cheese will work including cheddar and marble.
bacon- Opt for thick cut bacon in your pig shots to help give them structure. If using thinner slices, consider overlapping the rounds. If your bacon is wider than normal, consider cutting your sausage rounds a little bit thicker to help give structure to the pig shots.
sausage- Any link of your favorite smoked sausage will work for this recipe including polish kielbasa.
*pay attention to the ingredients in your sausage ring if you are aiming for a gluten free pig shot– choose gluten free meat blends*
chili powder
bbq rub- Choose your favourite bbq rub for these pork shots- I like to use this simple pork rub recipe but this Traeger Rub also works great.
spicy peppers (optional)- finely dice 1-2 jalapeno peppers to suit your spice preference. 1 pepper is quite mild. You may also choose to use chili peppers, serannos, or even habaneros. Choose fresh peppers if you can but canned peppers will work in a pinch! I have also had great success using dehydrated peppers in this recipe- allow them to sit in the cream cheese mixture for about an hour before cooking to soften up.
fresh ground pepper– I love fresh ground pepper on top of these pig shots for an extra zip.
OPTIONAL glaze: 2 parts bbq sauce to 1 part water. I LOVE Traeger’s Texas Spicy bbq sauce.
Cooking Methods for Smoked Pig Shots
Pig Shots In The Smoker (electric smoker, pellet grill, charcoal smoker, etc…)
Preheat your smoker to 300°F. Place the prepared pig shots on a grill safe baking sheet or cast iron pan(you may choose to line with aluminum foil for easy cleanup). If you have these Big Chief drying screens, they will work the best, allowing the smoke to swirl all around the pig shots without falling through your grill grates. Cook the pig shots over indirect heat if possible, or on your second rack. If using a charcoal smoker, keep the pig shots on the opposite side of the heat to avoid burning. Smoke for 35-40 minutes, checking for doneness after 20 minutes. The cream cheese mixture should be golden brown and the bacon should be crispy after smoking. Drizzle with bbq sause glaze and allow them to cool for 15 minutes before enjoying!
Pig Shots In The Oven
Preheat your oven to 300°F. Place the pig shots on a parchment lined cookie sheet or baking sheet and cook on the middle rack for 30-45 minutes or until the bacon is nice and crispy and the cream cheese is golden brown on the top. Allow to cool for 15 minutes before enjoying!
Pig Shots In The Air Fryer
Preheat your air fryer to 400°F. Once preheated, cook for 20 minutes or until the bacon is nice and crispy and the cream cheese is golden brown on the top. Drizzle with bbq sauce glaze. Allow to cool for 15 minutes before enjoying!
Pig Shots On A Gas Grill
Preheat your grill to 325°F. Place the prepared pig shots on a grill safe baking sheet or cast iron pan(you may choose to line with aluminum foil for easy cleanup). If you have these Big Chief drying screens, they will work the best, allowing the smoke to swirl all around the pig shots without falling through your grill grates. If possible, preheat one side of your gas or propane grill and place the pig shots on the other side for indirect cooking. This will help to avoid over cooking the sausage base! Cook for 35-40 minutes, checking for doneness after 20 minutes. The cream cheese mixture should be golden brown and the bacon should be crispy. Drizzle with bbq sauce glaze. Allow to cool for 15 minutes before enjoying!
Exactly How To Make Smoked Pig Shots
Step 1. Preheat your smoker to 325°F (see section above for alternate cooking methods).
Step 2. Prepare. Combine 1 8oz block of softened cream cheese, 8 oz (1 cup) shredded tex mex cheese or shredded cheese of choice, 2 tablespoons chilli powder, 4 tablespoons bbq rub, and 1/4 cup finely diced jalapeno peppers. Mix the cream cheese mixture well until fully combined. Set aside while you prepare the “shot glasses” in the next step.
Step 3. Assemble. Cut your sausage into 1/2 inch slices. Cut the bacon to fit around the sausage round with a little bit of overlap. Wrap the bacon around your sausage round, making sure that the sausage is forming the bottom of the shot– secure by piercing through the bacon and the base with a toothpick. You may feel the need to weave a toothpick through the seam of your shot if the bacon is extra floppy.
Step 4. Fill. Spoon the cream cheese mixture into a large piping bag or ziplock bag. Snip off the bottom, making sure the hole is a good size for the cheese filling to easily come out. Pipe the filling into the prepared bacon cups + sprinkle with fresh ground black pepper.
Step 5. Smoke. Place the prepared pig shots on a grill safe baking sheet or cast iron pan(you may choose to line with aluminum foil for easy cleanup). If you have these Big Chief drying screens, they will work the best, allowing the smoke to swirl all around the pig shots without falling through your grill grates. Cook the pig shots over indirect heat if possible, or on your second rack. If using a charcoal smoker, keep the pig shots on the opposite side of the heat to avoid burning. Smoke for 35-45 minutes, checking for doneness after 20 minutes. The cream cheese mixture should be golden brown and the bacon should be crispy. Drizzle with simple glaze (2 tablespoons bbq sauce, 1 tablespoon water). Allow the pig shots to cool for 15 minutes before enjoying!
Batch + Storage + Reheating
Fridge: These bacon wrapped pork shots can be stored in the fridge in an airtight container for 3-4 days.
Freezer: They can also be stored cooked or uncooked in the freezer for up to 6 months in an airtight container. I love to make an extra batch of these pig shots and freeze them uncooked. They are easy to pop out, thaw, and cook fresh without all of the prep and mess.
Reheat: These smoked pig shots are best fresh! Reheat them in the oven or on your grill for 15 minutes, until heated through. Drizzle with a little bit of maple syrup or your favourite bbq sauce to freshen them up.
Recipe Variations
Cheese Swap: Switch out the cheese in this recipe for your favourite fromage!
Spice it Up: Add extra peppers or consider topping your smoked pig shot off with a small jalapeno round to turn up the heat.
Glaze: Glaze or drizzle your pig shots after cook time with 2:1 maple syrup/water ratio or a 2:1 bbq sauce to water ratio. You may also choose to drizzle with a spicy ranch dressing instead of a sweet bbq glaze.
Bacon Type: Don’t be afraid to experiment with different types of bacon in this recipe. Peppered bacon, maple bacon, or even turkey bacon would all be great! Choose a bacon with good structure.
Printable Recipe Card
The Best Smoked Pig Shots Recipe | Traeger, Pit Boss, or Other Pellet Grill
Pig shots are perfect as a tailgate snack, the winning dish at your Super Bowl party or your next holiday get together- they are the ultimate smoked appetizer! Wrapped in crispy bacon and filled to the brim with cream cheese, cheddar cheese, and the perfect amount of jalapeno peppers, these pork shots are sure to become a favorite on your list of smoked appetizers!
Ingredients
Bacon Cups
- 1 package bacon (750g/ 12 slices cut in half)
- 1 ring sausage of choice
Cream Cheese Filling
- 8 oz cream cheese (1 package)
- 6 oz shredded cheese (1 1/2 cups)
- 1 teaspoon chili powder
- 2 tablespoons pork rub
- 1/4 cup jalapeno peppers (1 large pepper)
- 1/8 teaspoon fresh ground pepper
Glaze (optional)
- 2 tablespoons bbq sauce (I use Traeger Texas Spicy)
- 1 tablespoon water
Instructions
- Preheat your smoker to 300°F.
- Prepare the cream cheese mixture. Combine 1- 8oz block of softened cream cheese, 6 oz (1.5 cups) shredded tex-mex or cheese of choice, 2 tablespoons chilli powder, 4 tablespoons bbq rub, and 1/4 cup finely diced jalapeno peppers. mix well until fully combined. Set aside while you prepare the “shots” in the next step.
- Assemble the pig shot glasses. Cut your sausage into 1/2 inch slices. Cut bacon to fit around the sausage round with a little bit of overlap. Wrap the bacon around your sausage round, making sure that the sausage is forming the bottom of the shot– secure by piercing through the bacon and the base with a toothpick. You may feel the need to weave a toothpick through the seam of your shot if the bacon is extra floppy.
- Spoon the cream cheese mixture into a large piping bag or ziplock bag. Snip off the bottom, making sure the hole is a good size for the filling to easily come out. Pipe the filling into the prepared pig shot glasses.
- Place the prepared pig shots on a grill safe baking sheet or cast iron pan( you may choose to line with aluminum foil for easy cleanup). Cook the pig shots over indirect heat if possible, or on your second rack. Smoke for 35-45 minutes, checking for doneness after 20 minutes. The shots are done when the bacon is crisped to your liking. The cream cheese mixture should be golden brown and the bacon should be crispy. Drizzle with glaze (optional). Allow to cool for 15 minutes before enjoying!
Notes
*If using a charcoal smoker or gas grill, keep the pig shots on the opposite side of the heat to avoid burning.
*Before cutting all of the bacon in half, test out one piece with your sausage round to make sure that it goes all the way around with a little bit of overlap.
*If your bacon is soft and marbled, it may be necessary to weave a toothpick or two in vertically to help it stand.
*If your bacon is extra wide, consider slicing the sausage rounds thicker to help add structure to the pig shots.
*Leftover filling can be frozen for later use!
*If you are having trouble getting the bacon to crisp, turn the smoker up to 400°F for about 5 minutes.
*scoop up any spilled out cream cheese mixture and press it back into the cups or eat is as your reward for making such a delicious treat!
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Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 79Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 126mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 3g
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