pig shots

These Pineapple Cream Cheese Pig Shots are the perfect appetizer for holiday dinner parties and potluck summer BBQs. Everybody loves a good appetizer and when that appetizer includes bacon, well, let&#039;s just say you&#039;d better make a double batch just to be safe. These pig shots are beyond tasty and won&#039;t last long.

Pineapple Cream Cheese Pig Shots

pork sausage

cream cheese (softened)

pineapple

brown sugar

salt

Tablespoons Signature Sweet Rub

bacon (cut in half width wise)

Preheat the smoker.

Preheat the smoker. Preheat your smoker to 300 degrees F. This method is also adaptable for the oven if you don&#039;t own a smoker. Simply preheat to the same temperature.

Make the pig &quot;shot glasses.&quot;

Make the pig &quot;shot glasses.&quot; Slice the sausage into 1/2 inch thick rounds. Wrap each slice of sausage with a half of a slice of bacon so it forms a little &quot;shot glass&quot; of meat. Season the shots with the sweet rub.

Make the pineapple cream cheese filling.

Make the pineapple cream cheese filling. In a medium bowl, beat together the cream cheese, brown sugar, and most of the pineapple chunks, reserving a couple of tablespoons of the pineapple to top the shots with later.

Fill the pig shots.

Fill the pig shots. Transfer the cream cheese mixture to a quart sized zip top bag and snip off the bottom corner. Fill each shot glass with some of the mixture, leaving just a little room at the top. Spoon the remaining crushed pineapple into the top of each shot and season them all again with a little sweet rub.

Smoke the pig shots.

Smoke the pig shots. Carefully transfer the shots to the grill grates (or a foil lined pan if using your oven) and cook for 75-90 minutes, or until the bacon gets crisp.

Serve warm.

Serve warm. Serve the pineapple cream cheese pig shots warm with plenty of napkins. Enjoy!

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 party or gathering.

Smoked Pig Shots

Smoked sausage

Thick-Cut Bacon

Extra-Sharp Cheddar Cheese (shredded)

jalapeños (minced)

garlic powder

all-purpose pork dry rub (+ more for dusting (optional))

Classic Barbecue Sauce (for drizzling top

Honey (for drizzling on top)

onions

bell peppers

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.

Grill or Smoker Method

Combine the cream cheese, cheese, jalapenos, garlic powder, and pork rub in a medium-sized mixing bowl. Mix well and set aside

Prepare the Filling

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.

Assemble the “Shot Glasses”

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.

Fill 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.

Smoke the Pig Shots

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.

Oven Method

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.

Rest, Cool, and Serve

These pig shots are a delicious and hearty appetizer recipe made with smoked sausage, thick cut bacon, a cream cheese mixture, topped with a jalapeno, brushed with a honey barbecue glaze and baked until the bacon is crispy. Messy, but delicious!

Pig Shots

smoked sausage

bacon

cream cheese, (room temperature)

sour cream

jalapeno, (stem, seeds removed, diced)

cheddar cheese

½ teaspoon Slap Ya Mama seasoning

BBQ sauce ((any brand))

honey

Preheat the oven to 375°.

In a small bow, mix BBQ sauce, honey and brown sugar together. Set aside.

Cut bacon in half and wrap each piece of smoked sausage with a strip of bacon.

Place into a muffin pan or use a toothpick to hold together and place on a baking sheet.

In a medium bowl, mix cream cheese, sour cream, diced jalapeno, sharp cheddar cheese and seasoning together until combined.

Add mixture to a quart size baggie and clip the corner.

Squeeze cheese mixture onto the top of each sausage.

Add a sliced jalapeno on the top and then brush each pig shot with the honey BBQ mixture.

Bake in the oven for 40-45 minutes or until the bacon is crispy.

Carefully remove from the oven and enjoy.

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Pig Shots are a delicious oven baked appetizer recipe that are absolutely delicious bacon and smoked sausage recipe everyone will enjoy.

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Pineapple Cream Cheese Pig Shots

Smoked Pig Shots

Pig Shots

Top 3 pig shots recipes from across the web

The most viewed pig shots recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pineapple Cream Cheese Pig Shots

Smoked Pig Shots

Pig Shots

The most viewed pig shots recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine