Juicy Smoked Pig Shots Recipe for Unforgettable BBQ Magic

Crispy bacon-wrapped sausage shots bring a smoky surprise to your next gathering.

These bite-sized delights pack an incredible punch of flavor that will have everyone talking.

A perfect blend of savory sausage and crispy bacon, creating an irresistible appetizer that steals the show.

Small gatherings or big parties deserve something special and unexpected.

Every single bite combines rich, meaty goodness with a delightful crunch that keeps people coming back for more.

Loaded with simple ingredients and big personality, these pig shots promise to be the star of any menu.

Grab your ingredients and get ready to wow everyone with this crowd-pleasing recipe that turns ordinary moments into memorable feasts.

Why Smoked Pig Shots Are A Flavor Bomb

• Flavor Explosion: Packed with savory sausage, crispy bacon, creamy cheese, and a hint of spicy jalapeños, these pig shots deliver an incredible taste adventure in every bite.
• Crowd-Pleasing Appetizer: Perfect for game day, tailgating, barbecues, or casual gatherings where guests crave bold, indulgent finger foods that are easy to grab and enjoy.
• Smoky Gourmet Touch: The low-and-slow smoking process infuses these appetizers with rich, deep flavor profiles that elevate them from ordinary snacks to gourmet-style bites.
• Simple Yet Impressive: Minimal ingredients and straightforward preparation make these pig shots surprisingly easy to create, allowing even novice cooks to impress friends and family with minimal kitchen skills.

What You’ll Use To Make Smoked Pig Shots

• Bacon: Crispy wrapper that adds smoky flavor and rich texture.
• Kielbasa Sausage: Hearty protein base with traditional Polish-style taste, choose high-quality smoked varieties for extra depth.

• Cream Cheese: Smooth, creamy base that binds ingredients together, room temperature for easy mixing.
• Cheddar Cheese: Sharp flavor enhancer, shredded for even distribution.

• Jalapenos: Optional spicy kick that adds fresh heat, fresh or pickled work well.
• BBQ Seasoning: Robust flavor blend that complements smoked meats.
• Brown Sugar: Sweet contrast to salty meat, creates caramelized exterior.

• Toothpicks: Structural support to hold bacon wrapped sausage.
• Wire Rack or Smoker Grate: Cooking surface for even heat distribution.

Steps To Cook Juicy Smoked Pig Shots

Step 1: Build the Bacon‑Wrapped Sausage Cups

Slice kielbasa into bite‑sized rounds. Cut each bacon strip in half, wrap it snugly around a sausage piece, and secure with a toothpick to form little cups.

Step 2: Whip Up the Creamy Filling

In a bowl, combine cream cheese, shredded cheddar, diced jalapeños (if you like heat), and BBQ seasoning. Stir until completely smooth.

Step 3: Stuff and Sweeten

Spoon the cheese mixture into each bacon cup, filling generously. Sprinkle a bit of brown sugar on top to caramelize as they cook.

Step 4: Smoke Low and Slow

Preheat your smoker to 250 °F. Arrange the pig shots on a rack and smoke for 1½ to 2 hours, until the bacon is crispy and the filling is bubbling.

Step 5: Cool Briefly and Serve

Let the cups rest for a few minutes, then serve warm, perfect for game‑day snacking or casual get‑togethers.

Tips For Crispy And Tender Smoked Pig Shots

• Bacon Wrapping Technique: Stretch bacon slightly while wrapping to ensure a tight, even coverage around sausage pieces for perfect shape and crispy texture.
• Cheese Mixture Hack: Use room temperature cream cheese for smoother blending and easier piping into bacon cups, creating a more uniform filling.
• Spice Level Control: Adjust jalapeno quantity based on heat preference, or substitute with mild green chiles for a family-friendly version.
• Sugar Caramelization Trick: Sprinkle brown sugar towards the end of smoking to prevent burning and achieve a delicious caramelized glaze.
• Low-Carb Adaptation: Replace brown sugar with a sugar-free alternative and use full-fat cream cheese for a keto-friendly version of this appetizer.

How To Store Leftover Smoked Pig Shots Properly

• Refrigerate: Transfer cooled pig shots to an airtight container and store in the refrigerator for up to 3 days. Arrange them in a single layer to prevent sticking.
• Freeze: Wrap individual pig shots tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 1 month for best quality and flavor retention.
• Reheat in Oven: Preheat oven to 350F. Spread pig shots on a baking sheet and warm for 10-12 minutes until heated through and crispy. Avoid microwaving to maintain bacon's crispness.
• Reheating from Frozen: Thaw overnight in the refrigerator, then reheat following the oven method. Add 2-3 extra minutes to cooking time if still slightly frozen.

Great Sides To Serve With Smoked Pig Shots

• Pair with Zesty Craft Beer: Choose a hoppy IPA or amber ale that cuts through the rich, smoky flavors. The beer's crisp bitterness perfectly complements the creamy cheese and savory bacon.
• Match with Tangy Dipping Sauce: Whip up a quick ranch or spicy chipotle dip to enhance the pig shots' complex taste. The cool, creamy sauce balances the smoky heat and adds an extra layer of excitement.
• Serve Alongside Fresh Crunch: Create a light coleslaw or fresh cucumber salad to provide a refreshing contrast. The crisp, cool side dish helps balance the heavy, indulgent pig shots.
• Boost with Pickled Accompaniments: Add some pickled jalapeños or quick-pickled onions as a zesty garnish. These bright, acidic bites will cut through the richness and add a punchy flavor profile.

Spicy Or Sweet Twists On Smoked Pig Shots

• Spicy Jalapeño Blast: Amp up the heat by adding extra diced jalapeños or mixing in some sriracha sauce with the cream cheese filling for a fiery kick.
• Cheesy Bacon Ranch: Replace BBQ seasoning with ranch powder and mix in extra sharp cheddar cheese for a tangy, creamy variation that packs serious flavor.
• Mexican-Inspired Pig Shots: Incorporate chorizo sausage instead of kielbasa, mix in pepper jack cheese, and top with fresh cilantro for a zesty south-of-the-border style appetizer.
• Maple Bacon Crunch: Swap brown sugar for maple syrup drizzle and sprinkle crispy bacon bits on top, creating a sweet and savory combination that elevates the classic recipe.

Smoked Pig Shots FAQs You’ll Want To Read

• What are pig shots exactly?

Pig shots are delicious bite-sized appetizers made with bacon wrapped into a cup shape, filled with a creamy cheese mixture, and smoked until crispy. They combine sausage, bacon, and cheese for an incredibly rich and savory snack.

• Do I need special equipment to make pig shots?

While a smoker is traditional, you can also make these in an oven at 250F. A wire rack helps them cook evenly, but they’ll still taste great on a baking sheet if that’s what you have available.

• Can I make pig shots ahead of time?

Yes! You can assemble pig shots several hours before cooking and store them in the refrigerator. Just wait to add the brown sugar topping until right before smoking or baking to prevent it from getting soggy.

• Are pig shots spicy?

They can be as mild or spicy as you want. The recipe includes optional jalapenos, so you can easily adjust the heat level by adding more or leaving them out completely based on your preference.

Smoked Pig Shots Recipe

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4.6 from 23 reviews

• Total Time: 2 hours 15 minutes
• Yield: 8 1x

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Description

Succulent Smoked Pig Shots deliver a mouthwatering twist on classic appetizers, combining crispy bacon, creamy cheese, and savory sausage. Barbecue enthusiasts and party hosts will love this irresistible finger food that promises to elevate any gathering with its bold flavors and easy preparation.

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Ingredients

Scale 1x2x3x

Main Protein Ingredients:

• 1 pound bacon (thick-cut preferred)
• 12–15 sausage links (or kielbasa, sliced into 1-inch pieces)

Cheese and Filling Ingredients:

• 8 ounces (226 grams) cream cheese, softened
• ½ cup shredded cheddar cheese

Seasoning and Flavor Enhancers:

• ¼ cup diced jalapenos (optional, for heat)
• 1 tablespoon BBQ seasoning
• ¼ cup brown sugar (for coating)

Cooking Accessory:

• Toothpicks (soaked in water for 10 minutes, to prevent burning)

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Instructions

1. Craft the base structure by wrapping half-strips of bacon around bite-sized sausage segments, securing each with a toothpick to create miniature edible vessels.
2. Blend cream cheese with sharp cheddar, minced jalapenos, and robust BBQ seasoning until achieving a creamy, uniform consistency that promises bold flavor profiles.
3. Generously fill each bacon-wrapped cup with the zesty cheese mixture, ensuring complete coverage and creating an enticing appetizer appearance.
4. Dust the tops with a delicate sprinkle of brown sugar, introducing a subtle caramelized sweetness that will complement the savory elements.
5. Fire up the smoker to a steady 250F, positioning the pig shots on a wire rack to allow uniform heat circulation and smoke penetration.
6. Allow the pig shots to slowly transform, smoking for approximately 90-120 minutes until the bacon develops a crisp, mahogany-colored exterior and the filling becomes luxuriously bubbly.
7. Remove from the smoker and permit a brief resting period, allowing the intense flavors to settle and the temperature to moderate slightly.
8. Plate and serve these smoky, decadent bites while still warm, offering guests a tantalizing blend of crispy, creamy, and subtly sweet sensations.

Notes

• Sizzle the bacon to a perfect crisp by selecting thick-cut bacon that holds its shape during smoking, ensuring a sturdy base for the delicious cheese filling.
• Customize the heat level by adjusting jalapeno quantities or swapping with milder peppers like poblano for those with sensitive taste buds.
• Prevent bacon from burning by monitoring smoker temperature and rotating pig shots midway through cooking for even browning and consistent texture.
• Transform this recipe into a low-carb option by using sugar-free BBQ seasoning and replacing brown sugar with a keto-friendly sweetener like erythritol.

• Prep Time: 15 minutes
• Cook Time: 2 hours
• Category: Appetizer, Snacks
• Method: Smoking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 310
• Sugar: 6 g
• Sodium: 800 mg
• Fat: 25 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 8 g
• Fiber: 0 g
• Protein: 12 g
• Cholesterol: 45 mg