Prepare your taste buds for an explosion of flavor with Smoked Pork Shots, a beloved appetizer that perfectly marries savory sausage, crispy bacon, and a rich, tangy cream cheese filling. These bite-sized delights, cooked low and slow on your smoker, deliver an irresistible smoky depth that will leave everyone craving more!
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While they might not win any beauty contests during their preparation, Smoked Pork Shots are undeniably one of the most delicious creations you can make on your smoker. Imagine the smoky essence of perfectly cooked sausage, enveloped in crisp, smoky bacon, and crowned with a luscious, creamy, tangy, and subtly spicy cream cheese mixture. It’s a symphony of flavors and textures in every single bite, elevating these small bites into a truly gourmet experience that’s perfect for any gathering or even a satisfying meal.
These savory “pig shots,” as they are affectionately known in many BBQ circles, are more than just a snack; they are a culinary statement. They bring together the best of smoky barbecue with a creamy, rich core that makes them utterly addictive. Often referred to as pork bites or pig bites, these delightful morsels are packed with bold, robust smoky flavor and an abundance of meaty goodness. We bet you won’t be able to stop at just one – they’re that good!
Making Smoked Pork Shots does require a little bit of hands-on time, but the effort is well worth it. The good news is that these appetizers are fantastic for preparing in advance. You can assemble them entirely and have them ready to go, then simply fire up your smoker about an hour before you plan to serve them. And if, by some miracle, there are any leftovers, they reheat beautifully, retaining their smoky charm and deliciousness. This makes them a convenient and crowd-pleasing option for parties, game days, or a special weekend treat.
Why You’ll Adore These Smoked Pork Shots
- Triple Threat of Flavor: What’s not to love about the ultimate combination of crispy bacon, savory smoked sausage, and rich, melted cheese? This trio forms the foundational deliciousness of every pork shot.
- A Symphony of Sensations: Each bite delivers a complex profile – intensely smoky from the grill, perfectly salty and crisp from the bacon, decadently creamy and cheesy, with a delightful kick of spice. It’s a truly multi-layered experience.
- Infinitely Customizable: These aren’t just one-trick ponies! You can easily tailor the flavor to your personal preference. Experiment with different spices, cheese varieties, or even add-ins to the cream cheese filling to create your signature pork shot.
- Ideal Party Appetizer: Smoked Pork Shots are perfect for feeding a crowd. They’re bite-sized, easy to eat, and always disappear fast. Prepare them ahead of time for stress-free entertaining.
- Beyond an Appetizer: While they shine as an appetizer, these pork shots are substantial enough to be served as a main course alongside a fresh salad or a hearty side.
Essential Ingredients for Smoked Pork Shots
- Smoked Sausage: The foundation of our pork shots. Any good quality smoked sausage links will work wonderfully. Consider a classic kielbasa for a mild flavor, or opt for a spicier variety if you prefer a kick. The key is to choose pre-cooked smoked sausage, as it ensures quicker cooking times and a robust smoky base.
- Bacon: Thick-cut bacon is absolutely essential for this recipe. Its sturdiness allows it to hold the cream cheese filling securely, and it renders beautifully on the smoker, achieving that coveted crispy texture without falling apart. Thin bacon might not provide the necessary structure or crispness.
- Cream Cheese: Ensure your cream cheese is softened to room temperature. This makes it incredibly easy to mix with other ingredients and creates a smooth, pipeable filling that melts luxuriously during smoking.
- Cheddar Cheese: Shredded sharp cheddar cheese adds a fantastic tang and depth to the filling, complementing the smoky pork flavors. Feel free to use medium cheddar for a milder taste or even a Monterey Jack for extra creaminess.
- Diced Green Chiles: A small 4.5-ounce can of chopped green chiles provides a mild, earthy heat and a touch of southwestern flavor that beautifully enhances the cream cheese mixture. They’re not overly spicy but add a crucial layer of flavor.
- Seasoning: This is where you can truly personalize your pork shots. Great choices include chili powder for a warm, robust flavor, taco seasoning for a Tex-Mex twist, or your favorite all-purpose barbecue rub. Don’t be shy to experiment with different blends!
Equipment You’ll Need for Smoking
- Pellet Grill or Smoker: A Traeger pellet grill or any other brand of electric, gas, or charcoal smoker will work. The consistent low heat is key to achieving that perfect smoky flavor and crispy bacon.
- Wood Pellets or Chips: For a versatile smoke profile, a hardwood blend like oak, hickory, or pecan is ideal. These woods impart a robust, traditional BBQ flavor that pairs wonderfully with pork and cheese. Feel free to experiment with fruitwoods like apple or cherry for a sweeter, milder smoke.
- Baking Tray with a Wire Rack: Placing the pork shots on a wire rack set over a baking sheet is highly recommended. This allows for even air circulation around the bacon, promoting crispiness, and catches any grease drips, keeping your smoker cleaner. While you can place them directly on the grates, the rack setup generally yields better results and easier cleanup.
- Toothpicks: Standard wooden toothpicks are essential for securing the bacon around the sausage and holding the structure of the pork shot together during the cooking process.
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Choosing the Perfect Sausage for Your Pork Shots
The type of smoked sausage you choose can significantly influence the final flavor profile of your Smoked Pork Shots. Since the sausage is already cooked, your primary concern is flavor and texture. Any good quality, pre-cooked smoked sausage links will work beautifully. Here are a few popular options and considerations:
- Kielbasa: A classic choice, kielbasa offers a mild, slightly garlicky, and distinctly smoky flavor that is universally appealing. It’s a safe bet if you’re serving a crowd with varying spice preferences.
- Andouille Sausage: If you enjoy a bit of heat and a more complex spice profile, andouille sausage is an excellent option. Its Cajun origins lend a vibrant, peppery kick that stands up well to the richness of the bacon and cream cheese.
- Smoked Bratwurst: For a milder, more German-inspired flavor, smoked bratwurst can be fantastic. Look for varieties that are already smoked, as raw brats will require longer cooking times.
- Breakfast Sausage Links (Smoked): Some brands offer smoked breakfast sausage links. These can add a slightly sweeter, herbaceous note, especially good if you’re using a sweet BBQ rub on your bacon.
- Italian Smoked Sausage: Both mild and hot Italian smoked sausages can be used. The fennel and other Italian seasonings provide a unique and delicious twist.
Regardless of your choice, ensure the sausage is in link form and can be easily sliced into 1/2-inch disks. Avoid raw sausage at this stage, as the recipe is designed for pre-cooked links. The natural casing on many smoked sausages also helps them maintain their shape beautifully during smoking.
Crafting Smoked Pork Shots on Your Smoker: A Step-by-Step Guide
For a precise list of ingredients with exact measurements and detailed instructions, please refer to the comprehensive recipe card located at the bottom of this page.
- Prepare Your Smoker: Begin by firing up your smoker. Follow your manufacturer’s directions to preheat it to a consistent 250°F (120°C). This low and slow temperature is crucial for rendering the bacon perfectly and infusing maximum smoky flavor. While the smoker is coming up to temperature, prepare your other ingredients.
- Create the Cream Cheese Filling: In a medium-sized mixing bowl, combine the softened cream cheese with the shredded cheddar cheese, drained diced green chiles, and your chosen seasoning (chili powder, taco seasoning, or a BBQ rub). Mix everything thoroughly until all ingredients are well incorporated and the mixture is smooth and uniform.
- Set Up Your Piping Bag: Spoon the cream cheese mixture into a large, sturdy zipper-top bag. Press out any excess air and seal the bag securely. Using a pair of scissors, snip off one of the bottom corners of the bag to create a makeshift piping bag. This method allows for precise and clean filling of the pork shots.
- Slice the Sausage: Take your smoked sausage links and slice them into uniform 1/2-inch thick disks. It’s important not to slice them too thin, as smaller pieces may struggle to hold their shape and the filling once wrapped in bacon and cooked. Consistency in size helps with even cooking.
- Prepare the Bacon: Lay out your thick-cut bacon strips. Cut each strip in half crosswise, so you have two shorter pieces. These shorter pieces are the perfect size to wrap around the sausage disks and create a small “cup” for the cream cheese filling.
- Assemble the Pork Shots: Take one half-strip of bacon and wrap it around the side of a sausage disk. Position the bacon so that its bottom edge is level with the bottom of the sausage disk. This ensures the pork shot sits flat without tipping. Crucially, leave about 1/2 inch of bacon extending above the top of the sausage. This creates the perfect little pocket to hold your creamy filling. Secure the bacon wrap firmly with a toothpick, piercing through the bacon and sausage to ensure it stays in place during smoking.
- Fill with Cream Cheese Mixture: Using your prepared piping bag, squeeze a generous amount of the cream cheese filling into the cavity created by the bacon, directly on top of the sausage disk. Fill it neatly and evenly.
- Smoke to Perfection: Arrange your assembled pork shots on a wire rack that has been placed over a baking pan. This setup will allow smoke to circulate evenly around each piece and catch any bacon grease. Place the tray on your preheated smoker. Smoke the pork shots for approximately 1 hour, or until the bacon has rendered, crisped up beautifully, and the cream cheese filling is bubbly and lightly browned. The exact time may vary depending on your smoker and bacon thickness.
- Serve and Savor: Once the bacon is crispy and the filling is perfectly melted, carefully remove the pork shots from the smoker. Allow them to cool for a few minutes before serving. Remember to advise guests about the toothpicks! These are best enjoyed warm, allowing the flavors to truly shine.
Chef Jenn’s Expert Tips for Perfect Pork Shots
- Amp Up the Heat: If you’re a fan of spicy flavors, don’t hesitate to kick up the heat in your cream cheese mixture. Add 1/4 to 1/2 teaspoon of cayenne pepper or chipotle powder for a smoky, fiery depth. For an even fresher, more intense spice, finely dice a small jalapeño (remove seeds for less heat, keep them for more) and mix it into the filling.
- Cheese Choices Galore: While sharp cheddar is my personal favorite for its robust flavor that stands up to the smoke, this recipe is incredibly versatile with cheese. Consider using Monterey Jack for a milder, meltier experience, pepper jack for an extra spicy kick, or even a smoked Gouda for an additional layer of smoky richness. A blend of cheeses can also create a fantastic complex flavor.
- The Golden Rule: Don’t Overcook! The smoked sausage is already cooked, so your main goal is to crisp the bacon and melt the cheese. Overcooking can lead to dry sausage and overly rendered, brittle bacon. Keep an eye on them, especially during the last 15-20 minutes, to ensure they reach that perfect crispy-but-not-burnt stage. The cream cheese should be bubbly and slightly golden.
- Achieving Crispy Bacon: For the ultimate crispy bacon, make sure your smoker maintains a consistent temperature. Avoid overcrowding the rack, as this can trap moisture and prevent the bacon from crisping properly. The wire rack method is key here, allowing air to circulate around each pork shot.
- Flavor Boost with Rubs: Beyond just seasoning the cream cheese, consider lightly dusting the outside of the bacon with a complementary BBQ rub before smoking. A touch of brown sugar-based rub can caramelize beautifully, adding a sweet and savory glaze.
Preparing Smoked Pork Shots in Advance
One of the many benefits of this fantastic appetizer is its make-ahead potential, which significantly reduces stress on the day of your event. Smoked Pork Shots typically require about an hour on the smoker, but you can have them completely assembled and ready to cook up to two days in advance. This prep-ahead strategy is perfect for entertaining or busy weekends.
To make them ahead, simply follow all the preparation steps outlined in the recipe, up to the point where you would place them on the smoker. Once they are fully assembled with the bacon wrapped, toothpicked, and cream cheese filling piped in, arrange them in a single layer in an airtight container. If stacking is necessary, place a sheet of parchment paper between layers to prevent them from sticking. Store the container in your refrigerator for up to 48 hours.
When you’re ready to cook, simply remove them from the fridge about 15-20 minutes before smoking to take the chill off slightly, then place them directly onto your preheated smoker. The make-ahead method ensures you spend less time in the kitchen and more time enjoying your guests and the delicious results!
Perfect Pairings: What to Serve with Smoked Pork Shots
Whether you call them pig shots or pork shots, these irresistible morsels are utterly delicious on their own. They make a fantastic standalone snack or appetizer, perfect for grazing at parties. I’ve even served them as the star of a casual meal!
However, if you’re looking to create an impressive spread, especially for a game day or barbecue gathering, Smoked Pork Shots pair wonderfully with other smoked delights. Imagine a vibrant smorgasbord of smoked party recipes by combining them with hearty Smoked Shotgun Shells, a creamy batch of Smoked Chicken Tortilla Bites, or even a fresh coleslaw or potato salad to balance the richness. For dipping, consider a spicy BBQ sauce, a creamy ranch, or even a sweet and tangy glaze to complement the savory flavors. A simple green salad or some grilled vegetables can also offer a refreshing contrast.
Frequently Asked Questions About Smoked Pork Shots
On average, you can expect Smoked Pork Shots to cook for 45-60 minutes on a smoker preheated to 250°F (120°C). Since the sausage and filling ingredients are safe to eat raw, the primary goal is to ensure the bacon gets thoroughly cooked and achieves that desirable crispy texture. Keep an eye on the bacon – once it’s golden brown and crispy, your pork shots are ready.
The beauty of Smoked Pork Shots is their adaptability! You can use almost any seasoning that complements pork and cheese. Popular choices include classic chili powder for a warm, earthy flavor, taco seasoning for a zesty, Tex-Mex kick, or your favorite all-purpose barbecue rub for a more complex savory profile. Don’t be afraid to experiment with smoked paprika, garlic powder, or even a touch of brown sugar for sweetness.
Absolutely! While the smoker imparts an unparalleled smoky flavor, you can certainly bake pork shots in a conventional oven. To do so, preheat your oven to 350°F (175°C). Arrange the assembled pork shots on a wire rack set over a baking sheet, similar to the smoker method. Bake for approximately 45 minutes, or until the bacon is beautifully crispy and the cream cheese filling is melted and slightly bubbly. While you’ll miss the distinct smoky essence, they’ll still be incredibly delicious!
For Smoked Pork Shots, versatile hardwoods like hickory, oak, or pecan are excellent choices, providing a robust, traditional BBQ smoke flavor that harmonizes perfectly with pork and cheese. If you prefer a milder, slightly sweeter smoke, fruitwoods such as apple or cherry wood are also fantastic options. Avoid overly strong woods like mesquite, as they might overpower the delicate flavors of the filling.
The key indicators that your pork shots are ready are visually apparent. The bacon should be nicely browned and crispy, not limp or greasy. The cream cheese filling will be hot, bubbly, and slightly caramelized around the edges. Since the sausage is pre-cooked, you don’t need to worry about internal temperatures for the pork itself, only ensuring the bacon is rendered to your preferred crispness.
Visual Guide: Step-by-Step Process
Smoked Pork Shots Recipe
Smoky, bacony, meaty, and oh-so-crazy-good, Smoked Pork Shots are bacon-wrapped sausage stuffed with a spicy cream cheese filling. What’s not to love?
Equipment
- 1 Traeger pellet grill
- Pellets
- Toothpicks
- Pan with fitted rack
Ingredients
- 1 pound smoked sausage
- 1 pound thick cut bacon
- 8 ounces cream cheese (softened)
- 1 cup shredded sharp cheddar cheese
- 1 tablespoon chili powder (or your favorite spice rub)
- 4.5 ounce canned diced chilis (one small can)
Instructions
- Preheat your smoker to 250°F (120°C).
- In a bowl, mix the softened cream cheese with the shredded cheddar, diced chilis, and your choice of seasoning until well combined.
- Spoon the cream cheese mixture into a zipper-top bag, seal it, and cut one of the corners off the bag to create a piping bag.
- Cut the smoked sausage into uniform 1/2-inch thick disks. Ensure they are not too thin to maintain their structure.
- Cut the thick-cut bacon strips in half crosswise, yielding two shorter pieces per strip.
- Wrap each half-strip of bacon around a sausage disk. Position the bacon so its bottom edge is level with the sausage, ensuring it sits flat. Leave about 1/2 inch of bacon extending above the sausage to form a cup for the filling. Secure the bacon with a toothpick.
- Using your piping bag, squeeze the cream cheese filling into the space above each sausage disk, filling the bacon cup.
- Place the assembled pork shots onto a wire rack set over a baking pan. Transfer to the preheated smoker and smoke for about 1 hour, or until the bacon is crispy and golden, and the filling is bubbly.
- Carefully remove from the smoker, let cool slightly, and serve warm. Enjoy!
Notes
Chef Jenn’s Additional Tips
- For extra heat, incorporate 1/4-1/2 teaspoon of cayenne or chipotle powder into the cream cheese mixture, or add finely diced fresh jalapenos.
- While sharp cheddar is a favorite, feel free to use other cheeses like Monterey Jack, pepper jack, or smoked Gouda to customize the flavor.
- Avoid overcooking! The sausage is pre-cooked, so focus on achieving crispy bacon and a bubbly, melted filling without drying out the ingredients.
- For even crispier bacon, ensure adequate air circulation around each pork shot by not overcrowding the rack on the smoker.
Nutrition Information
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
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