Skip to content
The Smokestack BBQ Supply Store The Smokestack BBQ Supply Store

Pig Shots

Prep: 30 minutes
Cook: 1 hour 30 minutes

Equipment

  • Piping bag or Ziploc bag
  • Grill mat or cooking grate
  • Apple Blend Wood

Ingredients
  

  • 1 lb Bacon
  • 1 package Ring polish sausage
  • 1 1/2 blocks Cream cheese
  • 1/2 cup Leftover smoked meat chopped
  • 2 T Dizzy Pig Pineapple Head
  • 1/2 cup Crushed pineapple
  • 1/4 cup Maple Syrup
  • Smoking Guns Sweet Heat or Smoking Guns Gunpowder
  • 1 Jalapeño optional

Instructions
 

  • Cut sausage into ½" thick coins.
  • Cut bacon in half. Wrap around each sausage coin to make a shot glass.
  • Cover outside of shot glass with Smoking Guns rub of choice.
  • Make cream cheese filling by mixing cream cheese, smoked meat, crushed pineapple, maple syrup and Dizzy Pig Pineapple Head until well blended.
  • Put mixture into piping bag or gallon ziplock bag and fill each shot about 2/3 full.
  • Top with jalapeño slices if you want a little spice.
  • Place pig shots on grill mat with holes or cooking grate.
  • Smoke for 60-90 minutes 300º or until fully cooked
  • Enjoy!

Notes

We used leftover pulled pork, but you could use any leftover meat, such as rib meat, brisket, pork, ham, etc.
This recipe makes about 30 shots.
Course: Appetizer
Cuisine: American
Did you make this recipe?Let us know by leaving a recipe rating below, or by tagging @smokestackbbqsupplystore on Instagram.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating