Pig shots are bite-sized appetizers that combine three incredible flavors—crispy bacon, juicy sausage, and creamy cheese. The base is made from smoked sausage, wrapped with thick-cut bacon to form a shot-glass shape. This edible cup is then filled with a rich cream cheese mixture and topped with jalapeños for a slight kick. After a slow smoke on the grill or smoker, the pig shots are glazed with a sweet and tangy maple bourbon sauce, making them absolutely irresistible.
Essential Ingredients for the Perfect Pig Shots Recipe
To make the best pig shots recipe, you’ll need the following ingredients:
For the Pig Shots:
- 1 package thick-cut bacon (cut in half)
- 12 oz smoked sausage or kielbasa (cut into 1/2-inch slices)
- 8 oz softened cream cheese
- 4 oz sour cream
- 1/4 cup shredded Colby Jack cheese
- 1.5 tablespoons sweet BBQ dry rub
- 20 pickled or fresh jalapeño slices
For the Maple Bourbon Glaze:
- 1/4 cup maple syrup
- 2 oz bourbon
- 2 tablespoons honey
Each ingredient in this pig shots recipe plays a crucial role in achieving the perfect texture and flavor. Be sure to use high-quality bacon and sausage for the best results.
Choosing the Best Bacon for Structurally Sound Pig Shots
The type of bacon you choose significantly impacts the final outcome of your pig shots recipe. Thick-cut bacon is essential because it holds its shape well and provides a sturdy base. If the bacon is too thin or fatty, it will collapse during smoking.
Pro Tips for Handling Bacon:
- Always use cold bacon straight from the fridge for easier handling.
- If your bacon isn’t staying upright, place it in the freezer for 30 minutes before wrapping.
- Avoid overly fatty bacon, as it can shrink too much while cooking.
Following these tips will ensure your pig shots recipe turns out perfectly shaped and crispy.
Step-by-Step Guide: How to Assemble Pig Shots Like a Pro
Now that you have all your ingredients ready, it’s time to assemble the pig shots recipe step by step:
- Prepare the sausage base – Cut smoked sausage or kielbasa into 1/2-inch thick slices.
- Wrap with bacon – Take a half-slice of bacon and wrap it around the sausage slice, forming a small “shot glass.”
- Secure with toothpicks – Insert a toothpick through the sausage and bacon to hold everything together.
- Place them on a wire rack – This helps with airflow and ensures even cooking.
Proper assembly ensures the structure remains intact, making the pig shots recipe easier to fill and smoke.
Mastering the Creamy, Flavor-Packed Pig Shots Filling
The filling is what makes the pig shots recipe so indulgent. A rich blend of cream cheese, sour cream, shredded cheese, and BBQ seasoning creates a creamy yet slightly tangy flavor profile.
How to Make the Filling:
- In a medium bowl, combine softened cream cheese, sour cream, shredded Colby Jack cheese, and BBQ rub.
- Stir until the mixture is smooth and fully incorporated.
- Transfer the filling to a piping bag or a ziplock bag with a snipped corner for easy piping.
By keeping the cream cheese at room temperature before mixing, the filling will be easier to pipe and distribute evenly within each pig shot.
Smoking Pig Shots to Perfection: Temperature & Timing Tips
The key to a successful pig shots recipe is slow smoking, which enhances the smoky flavor while crisping the bacon.
Smoking Instructions:
- Preheat your smoker to 250°F.
- Arrange pig shots on the grill grates or a wire rack.
- Smoke for 1 hour at 250°F to allow the bacon to cook evenly.
- Increase the temperature to 350°F for an additional 20-30 minutes to crisp the bacon.
Common Smoking Mistakes to Avoid:
- Overfilling the cups – The filling will expand during smoking, so only fill them 3/4 of the way.
- Not securing the bacon properly – Always use toothpicks to prevent the bacon from unraveling.
- Skipping the high-heat finish – The last 20-30 minutes at 350°F are crucial for crispy bacon.
Follow these tips, and your pig shots recipe will have the perfect balance of crispy, smoky, and creamy textures.
Crafting a Flavorful Maple Bourbon Glaze for the Ultimate Finish
To take your pig shots recipe to the next level, a maple bourbon glaze adds a sweet and tangy finish.
How to Make the Glaze:
- In a small bowl, whisk together maple syrup, bourbon, and honey until smooth.
- Brush the glaze over the pig shots during the last 5 minutes of smoking.
- Remove from the smoker, plate the pig shots, and brush with one final coat of glaze before serving.
If you prefer an alcohol-free version of this pig shots recipe, substitute the bourbon with BBQ sauce or apple juice.
Storage, Reheating, and Pro Tips for the Best Pig Shots Experience
Although pig shots are best enjoyed fresh, you can store and reheat them with great results.
Storage Tips:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze cooked pig shots for up to 1 month (without the glaze).
Reheating Methods:
- Microwave: Heat for 30-45 seconds, but note that bacon may lose its crispiness.
- Air fryer: Reheat at 350°F for 3-5 minutes for crispy results.
To ensure the best pig shots recipe experience, always brush them with a little extra glaze before serving!
Final Thoughts
The pig shots recipe is an absolute game-changer for BBQ lovers. With crispy bacon, juicy sausage, creamy filling, and a sweet maple bourbon glaze, each bite delivers an explosion of flavor. Whether you’re making them for a backyard BBQ, game day, or special occasion, these smoked appetizers are sure to impress. Try this recipe today, and enjoy one amazing bite after another!
