Looking for a tasty and easy appetizer to make on your smoker? Try these delicious smoked pig shots – a crowd-pleasing dish that will be a hit at any game day tailgate, party, or gathering.
I texted David to see if he’d like to include anything in this blog post about his personal experience with smoked pig shots; his response was, “HOLY CRAP! They’re freaking dangerously good. 🤤 The ones I had leftover for today might have been better than when we first cooked them the other day.”
What Are Pig Shots?
A pig shot is a bacon cup-shaped appetizer made to look like a “shot glass” by wrapping a piece of bacon around a sliced sausage and then filling it with a savory mixture of cheese, spices, and vegetables. Pig shots are smoked on a grill or smoker or can be baked in the oven.
These bite-sized appetizers are perfect for tailgating, parties, or snacking. They’re like little flavor bombs of pork barbecue goodness!
Ingredients Needed For This Smoked Pig Shots Recipe
For The “Shot Glasses”
- Bacon: Thick-cut bacon gives the pig shots a crispy exterior. You’ll need enough bacon to wrap each piece of sausage (about a pound). Each piece of bacon is cut in half. A package typically has 11-12 slices of bacon, so you’ll have enough bacon for (22-24) “shot glasses.”
- Sausage: The “shot glass” base and additional meaty flavor. Any link sausage works, but smoked sausage, or Polish Kielbasa are the most popular choice. The sausage will need to be cut into ½-inch rounds. Usually, it takes about a pound.
For The Cream Cheese Filling
The recipe card at the end of this post lists the full ingredient list with measurements.
- Cream Cheese: acts as a binder, holds the filling ingredients together, and adds a soft, creamy texture.
- Cheese: any grated cheese will work. We like using a mixture of extra-sharp cheddar cheese.
- Jalapenos: add little zesty pops of flavor. The jalapeno should be seeded and finely diced so there is minimal heat. You can substitute with onions and peppers if you don’t like spicy food.
- All-Purpose Pork Rub: we use our homemade blend of herbs and spices to season the filling mixture. Add BBQ rub to the top of each shot glass for extra flavor.
Optional Toppings
Add more flavor, texture, and complexity with vegetables, herbs, spices, and sauce.
- Jalapeno Slices: We use our candied jalapenos, but you could also use pickled jalapenos or fresh slices.
- Onions: diced sweet onions compliment the salty bacon and provide texture to the creamy filling.
- Barbecue Sauce: brush the pig shots with barbecue sauce at the end of cooking to make them sticky and sweet. Or you can use the BBQ sauce as a dipping sauce on the side. Check out our Classic Barbecue Sauce recipe!
Helpful Equipment
Quart-size zip-top bag: For piping the cream cheese mixture inside the “shot glass.”
Toothpicks: help secure the bacon around the sausage. You can also use small metal or wooden skewers if you have them.
Smoking Wood: our favorite smoking wood for pig shots is cherry, but maple, apple, or hickory also work well with pork shots.
Grilling Pan or Tray: we assemble the pig shots on a grilling pan. It makes transferring the pig shots on and off the grill easy, and you don’t have to worry about them turning over as much. Find one like ours HERE.
How to Make Pig Shots
Preparation takes a few minutes, but it is so worth it! Prepare the pig shots a day or two in advance to save time. Here’s a basic overview of how to make the meatballs. The recipe card at the end of this post provides detailed instructions with times and temperatures.
- Prepare the Filling: mix the softened cream cheese with the shredded cheddar cheese, garlic powder, and all-purpose pork rub.
- Assemble the “Shot Glasses”: place the filling into a piping or zip-top bag and cut a hole in the corner to make a piping bag. Fill each “shot glass” approximately ¾ full of the cheese mixture. Press down if the mixture refuses to leave the piping bag when needed.
- Smoke or Oven Bake: Smoke or bake in the oven until the bacon is done and starts to crisp, and the cream cheese mixture is warmed through.
Storage and Reheating
Store leftovers inside an airtight container for up to 5 days. For best results, reheat in a 350-degree oven for 5-10 minutes or until the bacon starts to sizzle.
Pig Shot Tips and Variations
- Seasonings: These vary depending on the recipe, but common options include salt, pepper, garlic powder, onion powder, chili powder, paprika, and BBQ rub.
- BBQ sauce: A sticky, sweet BBQ sauce drizzle before smoking adds sweetness and smokiness.
- Honey and Brown sugar: This combination creates a sticky, caramelized glaze on the bacon.
- Jalapeno slices: Place raw or candied jalapeno slices on top of each pig shot before serving for an extra kick of heat. We use our candied jalapenos. The sweetness adds a nice contrast to the salty meat.
- Thick Bacon: Make sure the bacon is thick enough to hold the filling without breaking.
- Oven-Baked Pig Shots: You can bake or smoke pig shots. Baking is quicker and easier, while smoking adds a deeper flavor. (see instructions in the recipe card at the end of this post)
Making this recipe? We’d love to hear your feedback. Leave us a comment and a star rating below. We really appreciate it!
See ya on the mountain!
Smoked Pig Shots
Useful Equipment:
- Zip Top Bag
- Toothpicks
- Smoking Wood: our favorite smoking wood for pig shots is cherry, but maple, apple, or hickory also work well with pork shots.
Ingredients
- 1 pound Smoked sausage or Polish Sausage Links
- 1 pound Thick-Cut Bacon
- 8 ounces cream cheese softened
- ½ cup Extra-Sharp Cheddar Cheese shredded
- 2 tablespoons jalapeños minced
- 1 teaspoon garlic powder
- 2 tablespoons all-purpose pork dry rub + more for dusting (optional)
Optional Toppings
- Classic Barbecue Sauce for drizzling top or on the side for dipping
- Honey for drizzling on top
- Jalapeno slices
- Minced onions
- Minced bell peppers
Instructions
Grill or Smoker Method
- Set up your grill or smoker for indirect heat and preheat to 275-300 degrees F.
- David uses a three-zone split fire charcoal setup on his Weber Kettle with a bed of coals on two sides with a chunk of cherry wood and places the pig shots in the middle to ensure even cooking.
Prepare the Filling
- Combine the cream cheese, cheese, jalapenos, garlic powder, and pork rub in a medium-sized mixing bowl. Mix well and set aside
Assemble the “Shot Glasses”
- Cut the sausage links into ½-inch sliced rounds. Cut the bacon in half lengthwise. Wrap a strip of the bacon around the sausage slice so that the bacon is flush with the bottom at one end to form a “shot glass.” Secure it with a toothpick and repeat until you run out of sausage or bacon strips.
Fill The Pig Shots
- Add the cream cheese filling to a zip-top bag and snip off the corner (or use a piping bag). Pipe the cream cheese mixture into the pig shot until it is just below the top of the bacon. The bacon will shrink, so do not overfill the shots. Transfer them directly onto a grilling pan or platter to the grill or smoker.
Smoke the Pig Shots
- Place the pig shots onto the grill or smoker. Smoke with cherry wood (or wood of choice) at 275-300 degrees F for 45 to 1 hour or until the bacon is done and starts to crisp and the cream cheese mixture is heated through. Add barbecue sauce or honey during the last few minutes of cooking just long enough for it to tack on if desired.
Oven Method
- Prepare the pig shots the same way and bake them in a preheated 350-degree oven for 20-25 Minutes or until the bacon is crisp and the filling is heated through.
Rest, Cool, and Serve
- Allow the pig shots to rest and cool for about 10 minutes before serving. Serve with or without the toothpicks, but warn your guests if you leave them in! Serve with barbecue sauce on the side for dipping if desired.
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